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Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation.
Food Technol Biotechnol. 2019 Dec;57(4):535-543. doi: 10.17113/ftb.57.04.19.5665.
Food Technol Biotechnol. 2019.
PMID: 32123515
Free PMC article.
Extra copy of the mitochondrial cytochrome-c peroxidase gene confers a pyruvate-underproducing characteristic of sake yeast through respiratory metabolism.
Fujimaru Y, Kusaba Y, Zhang N, Dai H, Yamamoto Y, Takasaki M, Kakeshita T, Kitagaki H.
Fujimaru Y, et al.
J Biosci Bioeng. 2021 Jun;131(6):640-646. doi: 10.1016/j.jbiosc.2021.01.007. Epub 2021 Feb 15.
J Biosci Bioeng. 2021.
PMID: 33597082
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Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast.
Kadowaki M, Fujimaru Y, Taguchi S, Ferdouse J, Sawada K, Kimura Y, Terasawa Y, Agrimi G, Anai T, Noguchi H, Toyoda A, Fujiyama A, Akao T, Kitagaki H.
Kadowaki M, et al. Among authors: fujimaru y.
Appl Environ Microbiol. 2017 Dec 1;83(24):e01620-17. doi: 10.1128/AEM.01620-17. Print 2017 Dec 15.
Appl Environ Microbiol. 2017.
PMID: 28986374
Free PMC article.
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