Creative Development of Sake Brewing in a New Factory
نویسندگان
چکیده
منابع مشابه
Formation of cytoplasmic P-bodies in sake yeast during Japanese sake brewing and wine making.
Recent studies have revealed that cytoplasmic processing bodies (P-bodies) play important roles in the control of eukaryotic gene expression in response to stress. Since the formation of P-bodies is in dynamic competition with translation, the status of translation is reflected in the assembly and disassembly of P-bodies in eukaryotic cells. During the brewing of Japanese sake and the making of...
متن کاملGlobal gene expression analysis of yeast cells during sake brewing.
During the brewing of Japanese sake, Saccharomyces cerevisiae cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular lev...
متن کاملdevelopment of feminist poetics in adrienne rich
اشعار ریچ، به عنوان اشعاری که همیشه در حال تغییر و دگرگونی هستند، تجسمی از رشد و دگرگونیِ انسان هستد. پایان نامه ی حاضر، با تمرکز بر روی مراحل سیر شعری ریچ از تغییری در دنیا به عکس هایی فوری از یک عروس، سپس به شیرجه به درون کشتی شکسته و در نهایت به صبری عجیب مرا تا اینجا آورده، به بررسی این مراحل در قالب نظر شوالتر در رابطه با سه مرحله ی پیشرفت ادبی زنان یعنی مرحله ی زنانه، زن گرا و زن محور می پ...
15 صفحه اولAnalysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies
© 2013 TERRAPUB, Tokyo. All rights reserved. doi:10.5047/agbm.2013.00301.0001 Abstract 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 fi...
متن کاملEffect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae.
During the fermentation of sake, cells of Saccharomyces cerevisiae are exposed to high concentrations of ethanol, thereby damaging the cell membrane and functional proteins. L-proline protects yeast cells from damage caused by freezing or oxidative stress. In this study, we evaluated the role of intracellular L-proline in cells of S. cerevisiae grown under ethanol stress. An L-proline-accumulat...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1997
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.92.546