Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing

Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxylate derived from a diploid sake yeast strain. Some...

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Detalles Bibliográficos
Autores principales: Murakami, Naoyuki, Kotaka, Atsushi, Isogai, Shota, Ashida, Keiko, Nishimura, Akira, Matsumura, Kengo, Hata, Yoji, Ishida, Hiroki, Takagi, Hiroshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2020
Materias:
Fermentation, Cell Culture and Bioengineering - Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7658068/
https://www.ncbi.nlm.nih.gov/pubmed/32748014
http://dx.doi.org/10.1007/s10295-020-02297-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7658068/
https://www.ncbi.nlm.nih.gov/pubmed/32748014
http://dx.doi.org/10.1007/s10295-020-02297-1

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