Linked Life Data

21459038

Source:http://linkedlifedata.com/resource/pubmed/id/21459038

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2011-7-12
pubmed:abstractText
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.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
1347-4421
pubmed:author
pubmed:copyrightInfo
Copyright © 2011 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.
pubmed:issnType
Electronic
pubmed:volume
112
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
44-8
pubmed:meshHeading
pubmed:year
2011
pubmed:articleTitle
Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation.
pubmed:affiliation
National Research Institute of Brewing, Higashi-Hiroshima 739-0046, Japan.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't