Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with...

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Detalles Bibliográficos
Autores principales: Ferdouse, Jannatul, Kusaba, Yuki, Fujimaru, Yuki, Yamamoto, Yuki, Kitagaki, Hiroshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029386/
https://www.ncbi.nlm.nih.gov/pubmed/32123515
http://dx.doi.org/10.17113/ftb.57.04.19.5665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029386/
https://www.ncbi.nlm.nih.gov/pubmed/32123515
http://dx.doi.org/10.17113/ftb.57.04.19.5665

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