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

Authors

Tomoyuki Nishi, Ikuhisa Nishida, Takeshi Akao, Dai Hirata

Published in

Bioscience, biotechnology, and biochemistry. Sep 21, 2026. Epub Sep 21, 2026.

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.

PMID:
42765938
Bibliographic data and abstract were imported from PubMed on 21 Sep 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.