Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentation
Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentation
复制标题
烧酒酵母中 Rim15p 的损失改变了大麦烧酒发酵过程中的碳利用率
DOI：
10.1080/09168451.2019.1594679
复制
发表时间：
2019
期刊：
影响因子：
--
通讯作者：
Takagi H
中科院分区：
文献类型：
--
作者：
Watanabe D;Tashiro S;Shintani D;Sugimoto Y;Iwami A;Kajiwara Y;Takashita H;Takagi H
酿酒酵母Rim15p是一种抑制清酒酒精发酵的长城家族蛋白激酶。为了阐明Rim15 p在大麦烧酒发酵中的作用，将Rim15缺失到烧酒酵母中。干扰剂没有提高乙醇产量，但改变了糖化醪中的糖和甘油含量，表明Rim15p在碳利用方面具有新的功能。
Rim15p of the yeastSaccharomyces cerevisiaeis a Greatwall-family protein kinase that inhibits alcoholic fermentation during sake brewing. To elucidate the roles of Rim15p in barley shochu fermentation,RIM15was deleted in shochu yeast. The disruptant did not improve ethanol yield, but altered sugar and glycerol contents in the mash, suggesting that Rim15p has a novel function in carbon utilization.