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J Biosci Bioeng. 2007 Sep;104(3):227-30.

Mitochondrial dynamics of yeast during sake brewing.

Author information

1
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima City, Hiroshima 739-0046, Japan. kitagaki@urib.go.jp

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.

PMID:
17964489
DOI:
10.1263/jbb.104.227
[Indexed for MEDLINE]

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