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Efficient genes identification via quantitative trait loci analysis by crossbreeding of sake and laboratory yeast.

Applied microbiology and biotechnology - 8 Apr 2025

Kanai Muneyoshi, Shibata Tomoko, Zhou Yan, Hayashi Risa, Fukuba Ikuko, Kochi Takayuki, Teramoto Satoko, Shimoi Hitoshi, Takahashi Hidekazu, Akao Takeshi

Abstract excerpt

Saccharomyces cerevisiae, a unicellular eukaryotic microorganism, includes various strains used in alcoholic beverage production, like sake, shochu/awamori, and wine yeasts. Despite being the same "Saccharomyces cerevisiae", each strain has unique genes and mutations that make them suitable for specific production processes. We focused on sake yeast, Saccharomyces cerevisiae, suitable for sake making. To identify...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 40198396
DOI: 10.1007/s00253-025-13470-w
PMCID: PMC11978678

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