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Sake yeast symbiosis with lactic acid bacteria and alcoholic fermentation
http://hdl.handle.net/10061/0002001168
http://hdl.handle.net/10061/0002001168c9e3f4db-289e-4aaf-b321-ab0ae64d5ef5
| 名前 / ファイル | ライセンス | アクション |
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fulltext (708.0 KB)
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| アイテムタイプ | 学術雑誌論文 / Journal Article(1) | |||||||||||
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| 公開日 | 2025-09-29 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Sake yeast symbiosis with lactic acid bacteria and alcoholic fermentation | |||||||||||
| 言語 | ||||||||||||
| 言語 | eng | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | sake yeast | |||||||||||
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| 主題Scheme | Other | |||||||||||
| 主題 | lactic acid bacteria | |||||||||||
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| 主題Scheme | Other | |||||||||||
| 主題 | alcoholic fermentation | |||||||||||
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| 主題Scheme | Other | |||||||||||
| 主題 | traditional fermented foods | |||||||||||
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| 主題Scheme | Other | |||||||||||
| 主題 | microbial interaction | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ | journal article | |||||||||||
| アクセス権 | ||||||||||||
| アクセス権 | open access | |||||||||||
| 著者 |
渡辺, 大輔
× 渡辺, 大輔
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | The yeast Saccharomyces cerevisiae plays a pivotal role in the production of fermented foods by converting sugars in ingredients into ethanol through alcoholic fermentation. However, how accurate is our understanding of its biological significance? Although yeast is essential to produce alcoholic beverages and bioethanol, yeast does not yield ethanol for humankind. Yeast obtains energy in the form of ATP for its own vital processes through alcoholic fermentation, which generates ethanol as a byproduct. The production of ethanol may have more significance for yeast, since many other organisms do not produce ethanol, a highly toxic substance, to obtain energy. The key to address this issue has not been found using conventional microbiology, where yeasts are isolated and cultured in pure form. This review focuses on a possible novel role of yeast alcohol fermentation, which is revealed through our recent studies of microbial interactions. | |||||||||||
| 書誌情報 |
en : Bioscience, Biotechnology, and Biochemistry 巻 88, 号 3, p. 237-241, ページ数 5, 発行日 2023-11-24 |
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| 出版者 | ||||||||||||
| 出版者 | Oxford University Press | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | EISSN | |||||||||||
| 収録物識別子 | 1347-6947 | |||||||||||
| 出版者版DOI | ||||||||||||
| 関連タイプ | isVersionOf | |||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | https://doi.org/10.1093/bbb/zbad167 | |||||||||||
| 出版者版URI | ||||||||||||
| 関連タイプ | isVersionOf | |||||||||||
| 識別子タイプ | URI | |||||||||||
| 関連識別子 | https://academic.oup.com/bbb/article/88/3/237/7450476 | |||||||||||
| 権利 | ||||||||||||
| 権利情報 | © The Author(s) 2023. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry. This is a pre-copyedited, author-produced version of an article accepted for publication in Bioscience, Biotechnology, and Biochemistry following peer review. The version of record [Watanabe Daisuke. 2024. Sake yeast symbiosis with lactic acid bacteria and alcoholic fermentation. Bioscience, Biotechnology, and Biochemistry. 88, 3, 237-241. is available online at: https://academic.oup.com/bbb/article/88/3/237/7450476. 10.1093/bbb/zbad167 | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | AM | |||||||||||
| 助成情報 | ||||||||||||
| 助成機関名 | Japan Society for the Promotion of Science (JSPS) | |||||||||||
| 研究課題番号 | 20K05958 | |||||||||||
| 研究課題番号URI | https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20K05958/ | |||||||||||
| 研究課題名 | 発酵食品の伝統的製法における酵母の共生を司る分子基盤とその意義の解明 | |||||||||||
| 助成情報 | ||||||||||||
| 助成機関名 | Institute for Fermentation, Osaka (IFO) | |||||||||||
