| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 22502 | Journal of Bioscience and Bioengineering | 2007 | 4 Pages |
Abstract
The presence of mitochondria during alcohol fermentation has not been studied. Here, we examined the yeast mitochondrial structure during sake brewing using the green fluorescent protein. Mitochondrial structures were observed throughout brewing and they fragmented as brewing proceeded. This study is the first to show direct evidence of the presence of mitochondria during alcohol fermentation.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Hiroshi Kitagaki, Hitoshi Shimoi,