Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
スポンサーリンク
概要
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We characterized a high malic acid production mechanism in sake yeast strain No. 28. No considerable differences in the activity of the enzymes that were involved in malic acid synthesis were observed between strain No. 28 and its parent strain, K1001. However, compared with strain K1001, which actively took up rhodamine 123 during staining, the cells of strain No. 28 were only lightly stained, even when cultured in high glucose concentrations. In addition, malic acid production by the respiratory-deficient strain of K1001 was 2.5-fold higher than that of the wild-type K1001 and wild-type No. 28. The findings of this study demonstrated that the high malic acid production by strain No. 28 is attributed to the suppression of mitochondrial activity.
著者
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Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Kyushu Sangyo University
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Mitsuiki Shinji
Department Of Agricultural Chemistry Kyushu University
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Nomiyama Shuji
Nakamura Gakuen University Faculty Of Nutritional Sciences
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OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Oba Takahiro
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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NAKAYAMA Shunichi
Department of Fermentation Sciences, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Kusumoto Kenichi
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Tabata Ken
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Kadokura Toshimori
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Nakazato Atsumi
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Kadokura Toshimori
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kyushu Sangyo University
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Nakazato Atsumi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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OBA Takahiro
Biotechnology and Food Research Institute
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