title: Global gene expression analysis of yeast cells during sake brewing.
abstract: During the brewing of Japanese sake, Saccharomyces cerevisiae cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular level understanding of the sake brewing process.
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan. simoi@nrib.go.jp.
authors.forename: Hong
authors.initials: H
authors.lastname: Wu
authors.forename: Xiaohong
authors.initials: X
authors.lastname: Zheng
authors.forename: Yoshio
authors.initials: Y
authors.lastname: Araki
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Sahara
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Takagi
authors.forename: Hitoshi
authors.initials: H
authors.lastname: Shimoi
mesh_terms: D004271:DNA, Fungal / Q000032:analysis; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D020869:Gene Expression Profiling; D015966:Gene Expression Regulation, Fungal; D020411:Oligonucleotide Array Sequence Analysis / Q000379:methods; D020543:Proteome; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics / Q000378:metabolism*; D014158:Transcription, Genetic; D014920:Wine / Q000382:microbiology*
chemical_list: D004271:DNA, Fungal; D020543:Proteome; D029701:Saccharomyces cerevisiae Proteins; D000431:Ethanol