Reference: Watanabe D, et al. (2011) Enhancement of the Initial Rate of Ethanol Fermentation Due to Dysfunction of Yeast Stress Response Components Msn2p and/or Msn4p. Appl Environ Microbiol 77(3):934-941

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Abstract


Sake yeast produce high concentrations of ethanol in sake fermentation. To investigate molecular mechanisms underlying this brewing property, we compared gene expression of sake and laboratory yeast in sake mash. DNA microarray and reporter gene analyses revealed defects of sake yeast in environmental stress responses mediated by transcription factors Msn2/4p and stress response elements (STRE). Furthermore, we found that dysfunction of the MSN2/4 genes contributes to the higher initial rate of ethanol fermentation in both sake and laboratory yeast. These results provide novel insights into yeast stress responses as major impediments of effective ethanol fermentation.

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Journal Article
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Watanabe D, Wu H, Noguchi C, Zhou Y, Akao T, Shimoi H
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