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Applied and Environmental Microbiology, November 2006, p. 7353-7358, Vol. 72, No. 11
0099-2240/06/$08.00+0     doi:10.1128/AEM.01097-06
Copyright © 2006, American Society for Microbiology. All Rights Reserved.

SHORT REPORT

Global Gene Expression Analysis of Yeast Cells during Sake Brewing{triangledown} ,{dagger}

Hong Wu,1 Xiaohong Zheng,1 Yoshio Araki,1 Hiroshi Sahara,2 Hiroshi Takagi,3 and Hitoshi Shimoi1*

National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046,1 Research Institute, Gekkeikan Sake Co. Ltd., 24 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-836,2 Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan3

Received 12 May 2006/ Accepted 10 September 2006

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.

* Corresponding author. Mailing address: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan. Phone: 81-82-420-0825. Fax: 81-82-420-0809. E-mail: simoi{at}nrib.go.jp.

{triangledown} Published ahead of print on 22 September 2006.

{dagger} Supplemental material for this article may be found at http://aem.asm.org/.

Applied and Environmental Microbiology, November 2006, p. 7353-7358, Vol. 72, No. 11
0099-2240/06/$08.00+0     doi:10.1128/AEM.01097-06
Copyright © 2006, American Society for Microbiology. All Rights Reserved.





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