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Article

Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae.

Applied and environmental microbiology - 1 Dec 2005

Takagi Hiroshi, Takaoka Miki, Kawaguchi Akari, Kubo Yoshito

Abstract excerpt

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-accumulating laboratory...

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Identifiers

PMID: 16332860
DOI: 10.1128/AEM.71.12.8656-8662.2005
PMCID: PMC1317411

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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