Mitochondrial Dynamics of Yeast during Sake Brewing(BREWING AND FOOD TECHNOLOGY)
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概要
- 論文の詳細を見る
The presence of mitochondria during alcohol fermentation has not been studied. Here, we examined the yeast mitochondrial structure during sake brewing using the green fluorescent protein. Mitochondrial structures were observed throughout brewing and they fragmented as brewing proceeded. This study is the first to show direct evidence of the presence of mitochondria during alcohol fermentation.
- 公益社団法人日本生物工学会の論文
- 2007-09-25
著者
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Kitagaki Hiroshi
National Research Institute of Brewing
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Yagi Kiyohito
Graduate School Of Pharmaceutical Sciences Osaka Univ.
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SHIMOI Hitoshi
National Research Institute of Brewing
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Taya Masahito
Department Of Biotechnology Graduate School Of Engineering Osaka University
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Kawase Masaya
Faculty Of Bioscience Nagahama Institute Of Bio-science And Technology
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