Isolation of a malic acid-overproducing sake yeast that does not possess the known mutations causing high-malic acid-production

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ID: 329317
2026
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Abstract
Malic acid is an organic acid that contributes to the refreshing taste of sake. Sake yeast strains with high-malic acid-productivity have been bred, and numerous mutations causing high-malic acid-production have been identified. Here, we spontaneously isolated a high-malic acid-producing mutant among the selected 2-deoxyglucose resistants, that does not possess the known mutations causing high-malic acid-production from the original sake yeast.
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openalex_W7213957186 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Tomoyuki Nishi, Ikuhisa Nishida, Takeshi Akao, Dai Hirata
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Journal bioscience biotechnology and biochemistry
Year 2026
DOI
10.1093/bbb/zbag142
URL
https://doi.org/10.1093/bbb/zbag142
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