title: Overexpression of MSN2 in a sake yeast strain promotes ethanol tolerance and increases ethanol production in sake brewing.
abstract: To improve the ethanol tolerance of sake yeast we constructed a sake yeast strain that overexpresses MSN2, a transcription factor that is activated by several environmental stresses, including ethanol. We showed that this strain is more ethanol tolerant and produced more ethanol in a sake mash than a control strain.
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.
authors.forename: Mamoru
authors.initials: M
authors.lastname: Watanabe
authors.forename: Daisuke
authors.initials: D
authors.lastname: Watanabe
authors.forename: Takeshi
authors.initials: T
authors.lastname: Akao
authors.forename: Hitoshi
authors.initials: H
authors.lastname: Shimoi
mesh_terms: D002470:Cell Survival / Q000502:physiology; D004268:DNA-Binding Proteins / Q000235:genetics* / Q000378:metabolism*; D004361:Drug Tolerance; D000431:Ethanol / Q000302:isolation & purification / Q000378:metabolism*; D024861:Genetic Enhancement; D015202:Protein Engineering / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics* / Q000378:metabolism*; D013045:Species Specificity; D014157:Transcription Factors / Q000235:genetics* / Q000378:metabolism*; D015854:Up-Regulation / Q000502:physiology; D014920:Wine / Q000382:microbiology*
chemical_list: D004268:DNA-Binding Proteins; C081935:MSN2 protein, S cerevisiae; D029701:Saccharomyces cerevisiae Proteins; D014157:Transcription Factors; D000431:Ethanol