Effect of gene disruptions of the TCA cycle on production of succinic acid in Saccharomyces cerevisiae.

Abstract

Succinate is the main taste component produced by yeasts during sake (Japanese rice wine) fermentation. The pathway leading to accumulation of succinate was examined in liquid culture in the presence of a high concentration (15%) of glucose under aerobic and anaerobic conditions using a series of Saccharomyces cerevisiae strains in which various genes that… (More)

Topics

  • Presentations referencing similar topics