Construction and Analysis of Self-Cloning Sake Yeasts that Accumulate Proline(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
スポンサーリンク
概要
- 論文の詳細を見る
We constructed self-cloning diploid sake yeast strains that accumulate proline. The appropriate proline level is important for its protective effect against ethanol stress in yeast cells. Sake brewed with the proline-accumulating strains contained two- to threefold more proline than the sake brewed with the parent strain. It was also suggested that intracellular proline does not affect overall fermentation profiles, but reduces fermentation time in terms of ethanol production rate.
- 社団法人日本生物工学会の論文
- 2007-04-25
著者
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Wu Hong
National Research Institute Of Brewing
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SHIMOI Hitoshi
National Research Institute of Brewing
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Takagi Hiroshi
Graduate School of Biological Sciences, Nara Institute of Science and Technology
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Matsui Fumi
Department of Bioscience, Fukui Prefectural University
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Kawaguchi Akari
Department of Bioscience, Fukui Prefectural University
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Kubo Yoshito
Fukui Prefectural Food Processing Research Institute
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Shimoi H
Hiroshima Univ. Higashihiroshima Jpn
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Shimoi H
Hiroshima Univ. Higashi‐hiroshima Jpn
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Shimoi Hitoshi
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Matsui Fumi
Department Of Bioscience Fukui Prefectural University
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Kawaguchi Akari
Department Of Bioscience Fukui Prefectural University
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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