Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

@inproceedings{Kitagaki2013AnalysisOT,
  title={Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies},
  author={Hiroshi Kitagaki and Haidong Tan and Lahiru N. Jayakody},
  year={2013}
}
Mitochondrion is an organelle necessary for oxidative respiration. During industrial fermentation, brewery yeasts are exposed to long periods of hypoxia; however, the structure, role, and metabolism of mitochondria of brewery yeast during hypoxia have not been studied in detail. Our recent studies, for the first time, elucidated that the mitochondrial structure of brewery yeast can be observed throughout the brewing of sake, the Japanese traditional rice wine. As sake brewing proceeded… 
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