Cargando…
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...
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: | |
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 |
Ejemplares similares
-
Microbial oil-degradation under mild hydrostatic pressure (10 MPa): which pathways are impacted in piezosensitive hydrocarbonoclastic bacteria?
por: Scoma, Alberto, et al.
Publicado: (2016) -
High Hydrostatic Pressure Inducible Trimethylamine N-Oxide Reductase Improves the Pressure Tolerance of Piezosensitive Bacteria Vibrio fluvialis
por: Yin, Qun-Jian, et al.
Publicado: (2018) -
Whole-Genome Sequencing of Sake Yeast Saccharomyces cerevisiae Kyokai no. 7
por: Akao, Takeshi, et al.
Publicado: (2011) -
Document for patient's sake.... for your colleague's sake! Document.... for GOD'S sake!!
por: Chhabra, Swati, et al.
Publicado: (2018) -
Sake Brewing and Bacteria Inhabiting Sake Breweries
por: Nishida, Hiromi
Publicado: (2021)