ArticleFood technology and biotechnology2019
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation.
Article in Food technology and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 11 citations in OpenAlex.
- Comparative Genomic and Transcriptomic Analyses ofLife (Basel, Switzerland) · 2026Article
- Improved production of andrimid in Erwinia persicina BST187 strain by fermentation optimization.BMC microbiology · 2023Article
- Improving the productivity of malic acid by alleviating oxidative stress during Aspergillus niger fermentation.Biotechnology for biofuels and bioproducts · 2022Article
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer's yeasts. However, a concrete mechanism linking amino acids in fermentation media with mitochondrial activity during fermentation of brewer's yeasts is yet unknown. Here, we report that amino acids in fermentation media, especially methionine (Met) and glycine (Gly), stabilize mitochondrial activity during fermentation of sake yeast. By utilizing
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