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Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing

Paper ID Volume ID Publish Year Pages File Format Full-Text
21867 43240 2009 5 PDF Available
Title
Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing
Abstract

Sake yeast can produce high levels of ethanol in concentrated rice mash. While both sake and laboratory yeast strains belong to the species Saccharomyces cerevisiae, the laboratory strains produce much less ethanol. This disparity in fermentation activity may be due to the strains' different responses to environmental stresses, including ethanol accumulation. To obtain more insight into the stress response of yeast cells under sake brewing conditions, we carried out small-scale sake brewing tests using laboratory yeast strains disrupted in specific stress-related genes. Surprisingly, yeast strains with disrupted ubiquitin-related genes produced more ethanol than the parental strain during sake brewing. The elevated fermentation ability conferred by disruption of the ubiquitin-coding gene UBI4 was confined to laboratory strains, and the ubi4 disruptant of a sake yeast strain did not demonstrate a comparable increase in ethanol production. These findings suggest different roles for ubiquitin in sake and laboratory yeast strains.

Keywords
Saccharomyces cerevisiae; Sake brewing; Ubiquitin; ubi4; Yeast
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Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 107, Issue 6, June 2009, Pages 636–640
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us