Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast

In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated fatty acids and sterols, in addition to substances pr...

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Detalles Bibliográficos
Autores principales: Ferdouse, Jannatul, Yamamoto, Yuki, Taguchi, Seiga, Yoshizaki, Yumiko, Takamine, Kazunori, Kitagaki, Hiroshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2018
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949206/
https://www.ncbi.nlm.nih.gov/pubmed/29761062
http://dx.doi.org/10.7717/peerj.4768

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949206/
https://www.ncbi.nlm.nih.gov/pubmed/29761062
http://dx.doi.org/10.7717/peerj.4768

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