Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i>

Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i>

The HHP inactivation behaviors of Niigata <i>sake</i> yeast <i>Saccharomyces cerevisiae</i> strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in <i>moromi<...

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Bibliographic Details
Main Authors:	Toru Shigematsu, Taisei Kuwabara, Yuki Asama, Rinta Suzuki, Minami Ikezaki, Kazuki Nomura, Saori Hori, Akinori Iguchi
Format:	Article
Language:	English
Published:	MDPI AG 2024-03-01
Series:	Foods
Subjects:	<i>sake</i> (Japanese rice wine) high hydrostatic pressure (HHP) processing pasteurization <i>Saccharomyces cerevisiae</i> <i>sake</i> yeast pressure-sensitive (piezosensitive) mutant
Online Access:	https://www.mdpi.com/2304-8158/13/5/770

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