Mechanism of high folate accumulation in a sake yeast other than Kyokai yeasts.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of bioscience and bioengineering"
DOI: 10.1016/j.jbiosc.2019.07.008
Abstract: Folates are important vitamins in human nutrition. Pressed sake cake, a brewing by-product of sake, is a rich dietary source of folates derived from sake yeast (Saccharomyces cerevisiae). The National Research Institute of Brewing investigated… read more here.
Keywords: accumulation; folate accumulation; sake yeast; kyokai ... See more keywords
Importance and mechanisms of S-adenosylmethionine and folate accumulation in sake yeast.
Sign Up to like & getrecommendations! Published in 2023 at "FEMS yeast research"
DOI: 10.1093/femsyr/foad004
Abstract: Sake yeasts have a range of brewing characteristics that are particularly beneficial for sake making including high ethanol fermentability, high proliferative capacity at low temperatures, lactic acid tolerance, and high ester productivity. On the other… read more here.
Keywords: sam; sake yeast; sake yeasts; sake ... See more keywords
Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste
Sign Up to like & getrecommendations! Published in 2023 at "Fermentation"
DOI: 10.3390/fermentation9060516
Abstract: To the best of our knowledge, there are no studies on the effects of molecular hydrogen (H2) on microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: sake yeast… read more here.
Keywords: sake yeast; taste; yeast; treatment ... See more keywords
Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast
Sign Up to like & getrecommendations! Published in 2018 at "PeerJ"
DOI: 10.7717/peerj.4768
Abstract: In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated… read more here.
Keywords: addition; glycosylceramide; sake yeast; characteristics sake ... See more keywords