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.
Authors
- Shogo Nishihara
- Ikuhisa Nishida (ORCID: https://orcid.org/0000-0001-7873-3237)
- Makoto Kawamukai (ORCID: https://orcid.org/0000-0003-2929-8798)
- Tomohiro Kaino
- Dai Hirata
Institutions
- Shimane University (JP)
- Niigata University (JP)
Publication Details
- Journal
- Bioscience Biotechnology and Biochemistry
- Published
- 2024-12-13
- DOI
- https://doi.org/10.1093/bbb/zbae167
- Primary Topic
- Coenzyme Q10 studies and effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Institute for Fermentation, Osaka
- Japan Society for the Promotion of Science