Appl Environ Microbiol. 2006 Nov;72(11):7353-8. Epub 2006 Sep 22.

Global gene expression analysis of yeast cells during sake brewing.

Wu H, Zheng X, Araki Y, Sahara H, Takagi H, Shimoi H.

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National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan. simoi@nrib.go.jp.

Abstract

During the brewing of Japanese sake, Saccharomyces cerevisiae cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular level understanding of the sake brewing process.

PMID:: 16997994; [PubMed - indexed for MEDLINE]
PMCID:: PMC1636205

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