Intracellular Fatty Acid Formation and Alcohol Acetyl Transferase Gene Expression in Brewing Yeast (Saccharomyces cerevisiae) Treated with Heat Shock

概要

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The proportion of palmitic acid in phospatidyl-choline in brewing yeast cells pre-treated with heat shock was 5.2% higher, and that of palmitoleic acid was 5.7% lower than the proportions in untreated cells after 24-h incubation. Alcohol acetyl transferase (AATase) activity was 1.4-fold higher than that in untreated cells at 24-h. Heat-shocked cells were tested for use in shouchu fermentation. On the 2nd day, the expression of the AATase gene (ATFI) was approximately three-fold higher than that in untreated cells. AATase activity in the cells and the isoamyl acetate concentration in the mash were higher in shochu fermentation using cells pre-treated with heat shock than when untreated cells were used.
社団法人日本生物工学会の論文
1997-12-25