Article
Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis.
Applied and environmental microbiology - 1 May 2008
Yoshida Satoshi, Imoto Jun, Minato Toshiko, Oouchi Rie, Sugihara Mao, Imai Takeo, Ishiguro Tatsuji, Mizutani Satoru, Tomita Masaru, Soga Tomoyoshi, Yoshimoto Hiroyuki
Abstract excerpt
Sulfite plays an important role in beer flavor stability. Although breeding of bottom-fermenting Saccharomyces strains that produce high levels of SO(2) is desirable, it is complicated by the fact that undesirable H(2)S is produced as an intermediate in the same pathway. Here, we report the development of a high-level SO(2)-producing bottom-fermenting yeast strain by integrated metabolome and transcriptome...
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