Mitochondrial dynamics of yeast during sake brewing.
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.
Kitagaki
Hiroshi
H
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima City, Hiroshima 739-0046, Japan. kitagaki@urib.go.jp
Shimoi
Hitoshi
H
D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D008928:Mitochondria / Q000502:physiology* / Q000648:ultrastructure*; D012441:Saccharomyces cerevisiae / Q000502:physiology* / Q000648:ultrastructure*; D014920:Wine / Q000382:microbiology*
D000431:Ethanol