Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
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Lager yeast comes of ageDifferent Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo SakeEukaryote culturomics of the gut reveals new speciesIndigenous bacteria and fungi drive traditional kimoto sake fermentations.Improving industrial yeast strains: exploiting natural and artificial diversity.Major contribution of the Ehrlich pathway for 2-phenylethanol/rose flavor production in Ashbya gossypii.Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture FermentationTracing microbiota changes in yamahai-moto, the traditional Japanese sake starter.Continuous crossbreeding of sake yeasts using growth selection systems for a-type and α-type cells.Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic.Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.Genomic saturation mutagenesis and polygenic analysis identify novel yeast genes affecting ethyl acetate production, a non-selectable polygenic trait.Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding.Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation.Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast.Physiology, ecology and industrial applications of aroma formation in yeast.Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu).Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate.Bacterial DNA Detected in Japanese Rice Wines and the Fermentation Starters.Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.
P2860
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P2860
Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Breeding research on sake yeas ...... nces, and future perspectives.
@en
type
label
Breeding research on sake yeas ...... nces, and future perspectives.
@en
prefLabel
Breeding research on sake yeas ...... nces, and future perspectives.
@en
P1476
Breeding research on sake yeas ...... nces, and future perspectives.
@en
P2093
Hiroshi Kitagaki
Katsuhiko Kitamoto
P304
P356
10.1146/ANNUREV-FOOD-030212-182545
P577
2013-01-01T00:00:00Z