Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 72, Issue 11, Pages 7353-7358Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/AEM.01097-06
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During the brewing of Japanese sake, Saccharomyces cereviside cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular level understanding of the sake brewing process.
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