skip to main content
Ngôn ngữ:
Giới hạn tìm kiếm: Giới hạn tìm kiếm: Dạng tài nguyên Hiển thị kết quả với: Hiển thị kết quả với: Chỉ mục

Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28.(Report)

Nakayama, Shunichi ; Tabata, Ken ; Oba, Takahiro ; Kusumoto, Kenichi ; Mitsuiki, Shinji ; Kadokura, Toshimori ; Nakazato, Atsumi

Journal of Bioscience and Bioengineering, Sept, 2012, Vol.114(3), p.281(5) [Tạp chí có phản biện]

ISSN: 1389-1723

Toàn văn sẵn có

Trích dẫn Trích dẫn bởi
  • Nhan đề:
    Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28.(Report)
  • Tác giả: Nakayama, Shunichi ; Tabata, Ken ; Oba, Takahiro ; Kusumoto, Kenichi ; Mitsuiki, Shinji ; Kadokura, Toshimori ; Nakazato, Atsumi
  • Chủ đề: Malic Acid ; Enzymes ; Enzymology ; Universities And Colleges ; Glucose
  • Là 1 phần của: Journal of Bioscience and Bioengineering, Sept, 2012, Vol.114(3), p.281(5)
  • Mô tả: To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jbiosc.2012.04.003 Byline: Shunichi Nakayama (1), Ken Tabata (1), Takahiro Oba (2), Kenichi Kusumoto (2), Shinji Mitsuiki (3), Toshimori Kadokura (1), Atsumi Nakazato (1) Abstract: 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. Author Affiliation: (1) Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture, Sakuragaoka 1-1-1 Setagaya-ku, Tokyo 156-8502, Japan (2) Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center, 1465-5 Kurume, Fukuoka 839-0861, Japan (3) Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kyushu Sangyo University, 2-3-1 Matsukadai Higashi-ku, Fukuoka-city 813-8503, Japan Article History: Received 12 September 2011; Accepted 13 April 2012
  • Ngôn ngữ: English
  • Số nhận dạng: ISSN: 1389-1723

Đang tìm Cơ sở dữ liệu bên ngoài...