Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.
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Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture FermentationContinuous crossbreeding of sake yeasts using growth selection systems for a-type and α-type cells.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.Mechanisms and Physiological Roles of Mitophagy in Yeast.Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.Sodium Acetate Responses in and the Ubiquitin Ligase Rsp5
P2860
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P2860
Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.
description
2013 nî lūn-bûn
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name
Enhancement of ethanol ferment ...... disrupting mitophagy function.
@en
Enhancement of ethanol ferment ...... disrupting mitophagy function.
@nl
type
label
Enhancement of ethanol ferment ...... disrupting mitophagy function.
@en
Enhancement of ethanol ferment ...... disrupting mitophagy function.
@nl
prefLabel
Enhancement of ethanol ferment ...... disrupting mitophagy function.
@en
Enhancement of ethanol ferment ...... disrupting mitophagy function.
@nl
P2093
P2860
P356
P1476
Enhancement of ethanol ferment ...... disrupting mitophagy function.
@en
P2093
Hiroshi Kitagaki
Kenta Horie
Koji Okamoto
Shodai Shiroma
P2860
P304
P356
10.1128/AEM.03130-13
P407
P577
2013-11-22T00:00:00Z