Literature DB >> 17964489

Mitochondrial dynamics of yeast during sake brewing.

Hiroshi Kitagaki1, Hitoshi Shimoi.   

Abstract

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.

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Year:  2007        PMID： 17964489     DOI： 10.1263/jbb.104.227

Source DB:  PubMed          Journal:  J Biosci Bioeng        ISSN： 1347-4421            Impact factor:   2.894


  3 in total

1.  Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.

Authors:  Shodai Shiroma; Lahiru Niroshan Jayakody; Kenta Horie; Koji Okamoto; Hiroshi Kitagaki
Journal:  Appl Environ Microbiol       Date:  2013-11-22       Impact factor: 4.792

2.  A higher spirit: avoiding yeast suicide during alcoholic fermentation.

Authors:  D Carmona-Gutierrez; C Sommer; A Andryushkova; G Kroemer; F Madeo
Journal:  Cell Death Differ       Date:  2012-06       Impact factor: 12.067

3.  The mitochondrial genome impacts respiration but not fermentation in interspecific Saccharomyces hybrids.

Authors:  Warren Albertin; Telma da Silva; Michel Rigoulet; Benedicte Salin; Isabelle Masneuf-Pomarede; Dominique de Vienne; Delphine Sicard; Marina Bely; Philippe Marullo
Journal:  PLoS One       Date:  2013-09-23       Impact factor: 3.240
  3 in total

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