The AWA1 Gene Is Required for the Foam-Forming Phenotype and Cell Surface Hydrophobicity of Sake Yeast

Sake, a traditional alcoholic beverage in Japan, is brewed with sake yeasts, which are classified as Saccharomyces cerevisiae. Almost all sake yeasts form a thick foam layer on sake mash during the fermentation process because of their cell surface hydrophobicity, which increases the cells' aff...

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Bibliografiske detaljer
Main Authors: Shimoi, Hitoshi, Sakamoto, Kazutoshi, Okuda, Masaki, Atthi, Ratchanee, Iwashita, Kazuhiro, Ito, Kiyoshi
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2002
Fag:
Physiology and Biotechnology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC123892/
https://ncbi.nlm.nih.gov/pubmed/11916725
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.4.2018-2025.2002
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