Art

J-GLOBAL ID：201802265336830361   Reference number：18A2242921

Accumulation of intracellular S-adenosylmethionine increases the fermentation rate of bottom-fermenting brewer’s yeast during high-gravity brewing

細胞内S-アデノシルメチオニンの蓄積は高重力醸造の間の底面発酵ビール酵母の発酵速度を増強する

Author (7)： Oomuro Mayu (Department of Fermentation & Microbiology Technology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan) ,  Watanabe Daisuke (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan) ,  Sugimoto Yukiko (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan) ,  Kato Taku (Department of Fermentation & Microbiology Technology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan) ,  Motoyama Yasuo (Department of Fermentation & Microbiology Technology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan) ,  Watanabe Tetsuya (Department of Fermentation & Microbiology Technology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan) ,  Takagi Hiroshi (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 126  Issue： 6  Page： 736-741  Publication year： Dec. 2018 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *brewing ,...
Semi thesaurus term： ado1遺伝子 ,...

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Author keywords (7)： Alcoholic fermentation ,  Brewer’s yeast ,  Saccharomyces pastorianus ,  S-Adenosylmethionine ,  ADO1 ,  Cordycepin ,  High-gravity brewing

JST classification (3)： Beers  (FK04022P) ,  Biological function  (EB04020F) ,  Metabolism and nutrition  (EG03054K)

Substance index (2)： S-Adenosylmethionine ,  Cordycepine

Reference (30)：

• Blieck, L., Toye, G., Dumortier, F., Verstrepen, K. J., Delvaux, F. R., Thevelein, J. M., and Van Dijck, P.: Isolation and characterization of brewer's yeast variants with improved fermentation performance under high-gravity conditions, Appl. Environ. Microbiol., 73, 815-824 (2007).
• Yu, Z., Zhao, H., Li, H., Zhang, Q., Lei, H., and Zhao, M.: Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions, Biotechnol. Lett., 34, 365-370 (2012).
• Ekberg, J., Rautio, J., Mattinen, L., Vidgren, V., Londesborough, J., and Gibson, B. R.: Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performance, FEMS Yeast Res., 13, 335-349 (2013).
• Pires, E. J., Teixeira, J. A., Brányik, T., and Vicente, A. A.: Yeast: the soul of beer's aroma a review of flavour-active esters and higher alcohols produced by the brewing yeast, Appl. Microbiol. Biotechnol., 98, 1937-1949 (2014).
• Brányik, T., Vicente, A. A., Dostálek, P., and Teixeira, J. A.: A review of flavor formation in continuous beer fermentations, J. Inst. Brew., 114, 3-13 (2008).

Terms in the title (9)： S-アデノシルメチオニン ,  蓄積 ,  高重力 ,  醸造 ,  底面 ,  発酵 ,  ビール酵母 ,  発酵速度 ,  増強