{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:07:36Z","timestamp":1790003256653,"version":"4.0.1"},"reference-count":0,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"am","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Malic acid is an organic acid that contributes to the refreshing taste of sake. Sake yeast strains with high-malic acid-productivity have been bred, and numerous mutations causing high-malic acid-production have been identified. Here, we spontaneously isolated a high-malic acid-producing mutant among the selected 2-deoxyglucose resistants, that does not possess the known mutations causing high-malic acid-production from the original sake yeast.<\/jats:p>","DOI":"10.1093\/bbb\/zbag142","type":"journal-article","created":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T11:37:11Z","timestamp":1789817831000},"source":"Crossref","is-referenced-by-count":0,"title":["Isolation of a malic acid-overproducing sake yeast that does not possess the known mutations causing high-malic acid-production"],"prefix":"10.1093","author":[{"given":"Tomoyuki","family":"Nishi","sequence":"first","affiliation":[{"name":"Sakeology Course, Graduate School of Science and Technology, Niigata University , Ikarashi, Niigata ,","place":["Japan"]},{"name":"Resarch Center, Asahi Sake Brewing Co., Ltd. , Nagaoka ,","place":["Japan"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ikuhisa","family":"Nishida","sequence":"additional","affiliation":[{"name":"Sakeology Center, Niigata University , Ikarashi, Niigata ,","place":["Japan"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2784-2016","authenticated-orcid":false,"given":"Takeshi","family":"Akao","sequence":"additional","affiliation":[{"name":"National Research Institute of Brewing , Higashi-Hiroshima ,","place":["Japan"]},{"name":"Graduate School of Integrated Sciences for Life, Hiroshima University , Higashi-Hiroshima ,","place":["Japan"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dai","family":"Hirata","sequence":"additional","affiliation":[{"name":"Sakeology Center, Niigata University , Ikarashi, Niigata ,","place":["Japan"]},{"name":"Graduate School of Integrated Sciences for Life, Hiroshima University , Higashi-Hiroshima ,","place":["Japan"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2026,9,21]]},"container-title":["Bioscience, Biotechnology, and Biochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/academic.oup.com\/bbb\/advance-article-pdf\/doi\/10.1093\/bbb\/zbag142\/71281324\/zbag142.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/bbb\/advance-article-pdf\/doi\/10.1093\/bbb\/zbag142\/71281324\/zbag142.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:39:56Z","timestamp":1790001596000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/bbb\/advance-article\/doi\/10.1093\/bbb\/zbag142\/8824261"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,21]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1093\/bbb\/zbag142","relation":{},"ISSN":["1347-6947"],"issn-type":[{"value":"1347-6947","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,21]]},"article-number":"zbag142"}}