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Ikuhisa Nishida, Shogo Nishihara, Tomohiro Kaino, Makoto Kawamukai, Dai Hirata, Effect of coenzyme Q deficiency on ethanol fermentation in sake yeast, Bioscience, Biotechnology, and Biochemistry, Volume 89, Issue 2, February 2025, Pages 313–318, https://doi.org/10.1093/bbb/zbae167
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Abstract
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.
© The Author(s) 2024. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry.
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