Genomic sequence of Saccharomyces cerevisiae BAW-6, a yeast strain optimal for brewing barley shochu

Yasuhiro Kajiwara, Kazuki Mori, Kosuke Tashiro, Yujiro Higuchi, Kaoru Takegawa, Hideharu Takashita

研究成果: ジャーナルへの寄稿記事

2 引用 (Scopus)

抄録

Here, we report the draft genome sequence of Saccharomyces cerevisiae strain BAW-6, which is used for the production of barley shochu, a traditional Japanese spirit. This genomic information can be used to elucidate the genetic basis underlying the high alcohol production capacity and citric acid tolerance of shochu yeast.

元の言語英語
記事番号e00228-18
ジャーナルGenome Announcements
6
発行部数14
DOI
出版物ステータス出版済み - 4 1 2018

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Hordeum
Citric Acid
Saccharomyces cerevisiae
Yeasts
Alcohols
Genome

All Science Journal Classification (ASJC) codes

  • Molecular Biology
  • Genetics

これを引用

Genomic sequence of Saccharomyces cerevisiae BAW-6, a yeast strain optimal for brewing barley shochu. / Kajiwara, Yasuhiro; Mori, Kazuki; Tashiro, Kosuke; Higuchi, Yujiro; Takegawa, Kaoru; Takashita, Hideharu.

:: Genome Announcements, 巻 6, 番号 14, e00228-18, 01.04.2018.

研究成果: ジャーナルへの寄稿記事

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