2011年7月
Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
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- 巻
- 112
- 号
- 1
- 開始ページ
- 44
- 終了ページ
- 48
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.jbiosc.2011.03.001
- 出版者・発行元
- SOC BIOSCIENCE BIOENGINEERING JAPAN
Sake yeast strains produce a high concentration of ethanol during sake brewing compared to laboratory yeast strains. As ethanol fermentation by yeast cells continues even after cell growth stops, analysis of the physiological state of the stationary phase cells is very important for understanding the mechanism of producing higher concentrations of ethanol. We compared the physiological characteristics of stationary phase cells of both sake and laboratory yeast strains in an aerobic batch culture and under sake brewing conditions. We unexpectedly found that sake yeast cells in the stationary phase had a lower buoyant density and stress tolerance than did the laboratory yeast cells under both experimental conditions. These results suggest that it is difficult for sake yeast cells to enter a quiescent state after cell growth has stopped, which may be one reason for the higher fermentation rate of sake yeast compared to laboratory yeast strains. (C) 2011, The Society for Biotechnology, Japan. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.jbiosc.2011.03.001
- ISSN : 1389-1723
- Web of Science ID : WOS:000294508700008