Global Gene Expression Analysis of Yeast Cells during Sake Brewing-Reference-Cited by-同舟云学术

Global Gene Expression Analysis of Yeast Cells during Sake Brewing

Published:2006-11 Issue:11 Volume:72 Page:7353-7358
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Wu Hong¹,Zheng Xiaohong¹,Araki Yoshio¹,Sahara Hiroshi²,Takagi Hiroshi³,Shimoi Hitoshi¹

Affiliation:

1. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046

2. Research Institute, Gekkeikan Sake Co. Ltd., 24 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-836

3. Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan

Abstract

ABSTRACT During the brewing of Japanese sake, Saccharomyces cerevisiae cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular level understanding of the sake brewing process.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.01097-06

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