Properties of a High Malic Acid-Producing Strains ofSaccharomyces cerevisiaeIsolated from Sake Mash
| العنوان: | Properties of a High Malic Acid-Producing Strains ofSaccharomyces cerevisiaeIsolated from Sake Mash |
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| المؤلفون: | Kosuke Tashiro, Satoru Kuhara, Hikaru Suenaga, Shunichi Nakayama, Takahiro Oba, Shinji Mitsuiki, Hiroshi Kitagaki |
| المصدر: | Bioscience, Biotechnology, and Biochemistry. 75:2025-2029 |
| بيانات النشر: | Informa UK Limited, 2011. |
| سنة النشر: | 2011 |
| مصطلحات موضوعية: | Saccharomyces cerevisiae, Malates, Applied Microbiology and Biotechnology, Biochemistry, Analytical Chemistry, chemistry.chemical_compound, DNA Microarray Analysis, Gene expression, Molecular Biology, Gene, Oligonucleotide Array Sequence Analysis, biology, Alcoholic Beverages, Organic Chemistry, food and beverages, General Medicine, biology.organism_classification, Glucose, chemistry, Fermentation, Malic acid, DNA microarray, Biotechnology |
| الوصف: | We characterized high malic acid-producing strains of Saccharomyces cerevisiae isolated from sake mash. We compared the gene expression of these strains with those of the parental strain by DNA microarray, and found that stress response genes, such as HSP12, were commonly upregulated in the high malate-producing strains, whereas thiamine synthesis genes, such as THI4 and SNZ2, were downregulated in these strains. |
| تدمد: | 1347-6947 0916-8451 |
| DOI: | 10.1271/bbb.110262 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e1876784bfaecd5b4c814be23e511e6 https://doi.org/10.1271/bbb.110262 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....4e1876784bfaecd5b4c814be23e511e6 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13476947 09168451 |
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| DOI: | 10.1271/bbb.110262 |