Characterization of the export of bulk poly(A)+ mRNA in Saccharomyces cerevisiae during the wine-making process

被引：12

作者：

Izawa, S ^{[1
]}

Takemura, R

Miki, T

Inoue, Y

机构：

[1] Kyoto Univ, Grad Sch Agr, Mol Microbiol Lab, Uji, Kyoto 6110011, Japan

[2] Yamanashi Univ, Inst Enol & Viticulture, Kofu, Yamanashi 400, Japan

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2005年 / 71卷 / 04期

关键词：

D O I：

10.1128/AEM.71.4.2179-2182.2005

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ethanol stress affects the nuclear export of mRNA similarly to heat shock in Saccharomyces cerevisiae. However, we have little information about mRNA transport in actual alcoholic fermentation. Here we characterized the transport of mRNA during wine making and found that bulk polly(A) (+) mRNA accumulated in the nucleus as fermentation progressed.

引用

页码：2179 / 2182

页数：4

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