Properties of a High Malic Acid-Producing Strains ofSaccharomyces cerevisiaeIsolated from Sake Mash | Zendy

Takahiro Oba | Zendy; Hikaru Suenaga | Zendy; Shunichi Nakayama | Zendy; Shinji Mitsuiki | Zendy; Hiroshi Kitagaki | Zendy; Kosuke Tashiro | Zendy; Satoru Kuhara | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Properties of a High Malic Acid-Producing Strains ofSaccharomyces cerevisiaeIsolated from Sake Mash

Author(s) -

Takahiro Oba,

Hikaru Suenaga,

Shunichi Nakayama,

Shinji Mitsuiki,

Hiroshi Kitagaki,

Kosuke Tashiro,

Satoru Kuhara

Publication year - 2011

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.110262

Subject(s) - malic acid , gene , strain (injury) , thiamine , biology , microarray , saccharomyces cerevisiae , biochemistry , gene expression , anatomy , citric acid

We characterized high malic acid-producing strains of Saccharomyces cerevisiae isolated from sake mash. We compared the gene expression of these strains with those of the parental strain by DNA microarray, and found that stress response genes, such as HSP12, were commonly upregulated in the high malate-producing strains, whereas thiamine synthesis genes, such as THI4 and SNZ2, were downregulated in these strains.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research