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Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation

机译：清洁啤酒酵母的线粒体活性会影响酒精发酵过程中的苹果酸和琥珀酸产生

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S. Motomura; K. Horie; H. Kitagaki;
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年度 2012
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1. Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation [J] . S. Motomura, K. Horie, H. Kitagaki Journal of the Institute of Brewing . 2012,第1期

机译：清酒啤酒酵母的线粒体活性影响酒精发酵过程中苹果酸和琥珀酸的产生
2. Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation [J] . Ferdouse Jannatul, Kusaba Yuki, Fujimaru Yuki, Food Technology and Biotechnology . 2019,第4期

机译：在乙醇发酵过程中甲硫氨酸和甘氨酸稳定在阳光酵母中的线粒体活性
3. Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation [J] . Ferdouse Jannatul, Kusaba Yuki, Fujimaru Yuki, Food Technology and Biotechnology . 2019,第4期

机译：在乙醇发酵过程中甲硫氨酸和甘氨酸稳定在粘液中的线粒体活性
4. (cest2017_00645) Utilization of waste yeast biomass from brewery industry for the production of nutritional fatty acids [C] . Kolouchova I, Masak J. International Conference on Environmental Science and Technology . 2017

机译：（CEST2017_00645）利用啤酒厂生产废酵母生物量，用于生产营养脂肪酸
5. The synthesis of succinic acid and its extraction from fermentation broth using a two-phase partitioning bioreactor [D] . Hepburn, Adam James 2011

机译：琥珀酸的合成及其使用两相分配生物反应器从发酵液中提取
6. Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation [O] . Kazutaka Sawada, Hiroshi Kitagaki -1

机译：酒精发酵过程中清酒酵母中残留的线粒体跨膜电位降低了不饱和脂肪酸水平
7. Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation [O] . Kazutaka Sawada, Hiroshi Kitagaki 2016

机译：残留的线粒体跨膜电位降低酒精发酵过程中清酒酵母中的不饱和脂肪酸水平

Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation

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