Saccharomyces Cerevisiae is discovered as one of the most rapid yeasts due to its quick fermentation speed. The primary goal of the paper is to determine the existence of the potential aspects to increase the fermentation rate of Saccharomyces Cerevisiae while disapproving the existent hypothesis (Shiroma et al. 1002). In this instance, suitable yeast strains were utilized as a sample size while using ethanol concentration. As for the methodology, various experiments and tests such as Western blotting and measurements of various parameters including weight, signal intensity, and cell area were selected to find support for the hypothesis (Shiroma et al. 1004). Nonetheless, the results were portrayed in the form of diagrams and graphs to be able to depict the potential fluctuations in the functioning of yeast in the changing environment.
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As for the results, they contribute to the fact that the fermentation can be accelerated with the assistance of various factors. It could be said that the outcomes reveal that ethanol fermentation can be improved with the help of atg32 laboratory strain (Shiroma et al. 1008). It was also highlighted that ethanol fermentation can be infused by atg32 sake yeast mutant while using Ginjo sake’s environment and “minimal synthetic medium” (Shiroma et al. 1009). Finally, the outcomes of this study can have implications in the biofuel production due to the ability to enhance the speed of ethanol. In this instance, the hypothesis was approved as the fermentation speed can be easily accelerated with the assistance of influence on mitophagy.
Shiroma, Shodai, Lahiru Jayakody, Kenta Horie, Koji Okamoto and Hiroshi Kitagaki. “Enhancement of Ethanol Fermentation in Saccharomyces Cerevisiae Sake Yeast by Disrupting Mitophagy Function.” Applied and Environmental Microbiology 80.3 (2014): 1002-1010. Print.