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Enhancement of the Initial Rate of Ethanol Fermentation Due to Dysfunction of Yeast Stress Response Components Msn2p and/or Msn4p

Sake yeasts (strains of Saccharomyces cerevisiae) produce high concentrations of ethanol in sake fermentation. To investigate the molecular mechanisms underlying this brewing property, we compared gene expression of sake and laboratory yeasts in sake mash. DNA microarray and reporter gene analyses r...

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Bibliografiset tiedot
Päätekijät: Watanabe, Daisuke, Wu, Hong, Noguchi, Chiemi, Zhou, Yan, Akao, Takeshi, Shimoi, Hitoshi
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: American Society for Microbiology (ASM) 2011
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC3028739/
https://ncbi.nlm.nih.gov/pubmed/21131516
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01869-10
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