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Cells expressing YPR196W-2L exhibit rapid maltose incorporation compared to control in a small-scale sake test fermentation.

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posted on 12.06.2018, 17:23 authored by Takumi Ohdate, Fumihiko Omura, Haruyo Hatanaka, Yan Zhou, Masami Takagi, Tetsuya Goshima, Takeshi Akao, Eiichiro Ono

aSake mash that contained yeast cells with control vector or YPR196W-2L were prepared triplicate as described in the Materials and Methods section. Glucose and maltose content in the test fermentation. Mash was sampled at the indicated time point, and the supernatant was collected by centrifugation and assessed for sugar content. b At Day 3, total RNA was extracted and RT-PCR was performed using the indicated primers. The mRNA transcript level of each target gene was standardized by normalizing the value to that obtained for the control gene TDH3, and then presented as the value relative to that observed for control (empty vector) strain. Data are presented as mean and standard deviation from three independent experiments.