Genomic and Metabolomic Analyses of a Piezosensitive Mutant of Saccharomyces cerevisiae and Application for Generation of Piezosensitive Niigata-Sake Yeast Strains

A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains the fresh taste and flavor similar to draft sake wh...

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Detalles Bibliográficos
Autores principales: Shigematsu, Toru, Kaneko, Yuta, Ikezaki, Minami, Kataoka, Chihiro, Nomura, Kazuki, Nakano, Ayana, Aii, Jotaro, Aoki, Toshio, Kuribayashi, Takashi, Kaneoke, Mitsuoki, Hori, Saori, Iguchi, Akinori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534807/
https://www.ncbi.nlm.nih.gov/pubmed/34681296
http://dx.doi.org/10.3390/foods10102247

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