[P096] Sphingophospholipids

3:45 PM - 4:30 PM JST(6:45 AM - 7:30 AM UTC)

[2P-034] Analysis of the mechanism underlying high fermentation ability in yeast based on the structural diversity of complex sphingolipids

^○Saki Sugihara¹, Reo Susami², Yohei Ishibashi³, Ayano Koga⁴, Masaya Shimada^1,2, Tomoyuki Nakagawa^1,2, Motohiro Tani^1,2 (1.Fac. of Appl. Biol.Sci., Gifu Univ., 2.Grad. Sch. Agricul. Sci., Gifu Univ., 3.Dept. of Chem., Fac. of Sci., Kyushu Univ, 4.Dept. Biosci. Biotech., Grad. Sch. Biosci. Bioenviron. Sci., Kyushu Univ.)

キーテクノロジー：酵母遺伝学

Keywords:

出芽酵母,エタノール発酵,複合スフィンゴ脂質,清酒酵母,ストレス耐性

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