Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio

Author:

Takahashi Toshinari,Ohara Yusuke,Sueno Kazuo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference28 articles.

1. Cellular fatty acid and ester formation by brewers' yeast;Yoshioka;Agric. Biol. Chem.,1983

2. Effect of aeration and unsaturated fatty acids on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene;Fujii;Appl. Environ. Microbiol.,1997

3. Increased ethyl caproate production by inositol limitation in Saccharomyces cerevisiae;Furukawa;J. Biosci. Bioeng.,2003

4. Esters and their biosynthesis in fermented dairy products;Liu;Int. Dairy J.,2004

5. Flavor-active esters: adding fruitiness to beer;Kevin;J. Biosci. Bioeng.,2004

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