辅酶Q缺乏对清酒酵母乙醇发酵的影响。

IF 1.4 4区生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY

Bioscience, Biotechnology, and Biochemistry Pub Date : 2025-01-24 DOI:10.1093/bbb/zbae167

Ikuhisa Nishida, Shogo Nishihara, Tomohiro Kaino, Makoto Kawamukai, Dai Hirata

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引用次数: 0

摘要

辅酶 Q（CoQ）是电子传递链的一个组成部分，参与有氧呼吸以产生 ATP。人们对 CoQ 与乙醇发酵之间的关系知之甚少。在本文中，我们发现在清酒酵母中缺乏或添加 CoQ 会分别导致发酵早期乙醇生产率的提高或降低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of coenzyme Q deficiency on ethanol fermentation in sake yeast.

Coenzyme Q (CoQ), a component of the electron transport chain, participates in aerobic respiration to produce ATP. Little is known about the relationship between CoQ and ethanol fermentation. Herein, we revealed that the deficiency or the addition of CoQ in sake yeast led to an increase or a decrease, respectively, in ethanol production rate at the early stage of fermentation.

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来源期刊

Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学

CiteScore

3.50

自引率

0.00%

发文量

183

审稿时长

1 months

期刊介绍： Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).