Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

by Jannatul Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto, Hiroshi Kitagaki
Published 2019-01-01

<i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

by Matthew J. Winans, Yuki Yamamoto, Yuki Fujimaru, Yuki Kusaba, Jennifer E. G. Gallagher, Hiroshi Kitagaki
Published 2020-01-01