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.
Reference Key
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
Journal bioscience biotechnology and biochemistry
Year 2026
DOI
10.1093/bbb/zbag142
URL
https://doi.org/10.1093/bbb/zbag142
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