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Article

QTL mapping of sake brewing characteristics of yeast.

Journal of bioscience and bioengineering - 1 Apr 2009

Katou Taku, Namise Masahiro, Kitagaki Hiroshi, Akao Takeshi, Shimoi Hitoshi

Abstract excerpt

A haploid sake yeast strain derived from the commercial diploid sake yeast strain Kyokai no. 7 showed better characteristics for sake brewing compared to the haploid laboratory yeast strain X2180-1B, including higher production of ethanol and aromatic components. A hybrid of these two strains showed intermediate characteristics in most cases. After sporulation of the hybrid strain, we obtained 100 haploid...

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PMID: 19332297
DOI: 10.1016/j.jbiosc.2008.12.014

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