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Mitochondry and the Effect of Mitochondrial Mutation on Beer Quality (Turkish with English Abstract)

Year 2008, Volume: 33 Issue: 2, 91 - 96, 01.04.2008

Gülten Yağmur Hasan Tangüler Hüseyin Erten

Abstract

Like all other microorganisms, brewers' yeast (Saccharomyces cerevisiae) which is one of the important factors affecting beer quality is susceptible to mutation. Mutations can arise from either spontaneously or artifically by chemical and physical treatments known as mutagen. The most frequently identified spontaneously arising mutation in brewers' yeast is mitochondrial mutation. So, mutants which are partially or complete lost of mitochondri occur.In such mutants, the fermentation rate, flocculation, formation of ethyl alcohol and flavour components, therefore beer quality are significantly affected. In this paper, the effect of mitochondrial mutants on beer quality was overwieved.

Keywords

Beer beer quality mitochondry mitochondrial mutation Saccharomyces cerevisiae

References

  • Türker İ, Canbafl A. 2001. Malt ve Bira Teknolojisi. Ç.Ü. Ziraat Fakültesi, Genel Yayın No: 4, Ders Kitapları Yayın No : A-2, 300 s. Adana.
  • Guido LF, Rodrigues PG, Rodrigues JA, Goncalves CR, Barros AA. 2003. The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach. Food Chem, 87: 187-193.
  • Walker G. 2004. The 4th brewing yeast fermentation performance congress, FEMS Yeast Res, 4 (4-5): 567-570.
  • Lewis JM, Young TW. 1995. Brewing. Chapman and Hall, 252 p, London.
  • Young TW. 1996. The biochemistry and physiology of yeast growth, In Brewing Microbiology, FG Priest and I Campbell (eds), pp. 13-42, Chapman and Hall, London.
  • Stewart GG, Russell I. 1998. Brewing Science and Technology-Brewers Yeast, The Institute of Brewing, 108 p, London.
  • Bernardi G. 1979. The petite mutation in yeast. Trends in Biochem Sci,4:197-201.
  • Ernandes JR, Williams JW, Russell, Stewart GG. 1993. Respiratory deficiency in brewing yeast strains- effects on fermantation, flocculation and beer flavor components. J Am Soc Brew Chem, 51:16-20.
  • Ensari Y. 2002. Moleküler Biyoloji. Dicle Üniversitesi Basımevi Müdürlüğü, Diyarbakır.
  • Boekhout T, Robert V. 2003. Yeast in Food: Beneficial and Detrimental Aspects. Chapman and Hall, pp. 347-383, New York.
  • Ozban N. 1982. Hücre-Sitoloji Ders Kitabı, İstanbul Üniversitesi Fen Fakültesi Biyoloji Bölümü, No: 172, s. 77-89 , İstanbul.
  • Tuiete MF. 1989. Protein synthesis. In The Yeasts:Metabolism and Physiology, Second Edition, AH Rose and JS Harrison (eds), pp. 194-199, Academic Press, London.
  • Reed G, Peppler HJ. 1973. Yeast Technology. Avı Publishing,Westport, Connecticut.
  • Houshmond M. 1999. Mitochondrial DNA Mutations, Pathogenicity and Inheritance. Göteborg University, Institue of Laboratory Medicine, Department of Curical Chemistry and Transfusion Medicine, Goteborg, Sweden.
  • Walker GM. 1999. Yeast Physiology and Biotechnology, John Wiley & Sons, 321 p.
  • Scheffler, IE. 2001. A century of mitochondrial research: achievements and perspectives. Mitochondrion. 1(1) 3-31.
  • Russell I. 1995. Yeast. In Handbook of Brewing, William A Hardwick (ed), Marcel Dekker, pp. 169-202, New York.
  • Briggs DE, Boulton CA, Brookes PA, Stevens R. 2004. Brewing Science and Practice, Woodhead Publishing Limited, CRC Press, p. 881, Cambridge, England.
  • Jeunchomme CR, Dewerchin M, Carlier A, Masschelein CA. 1985. The potential of lager yeast mitochondrial DNA in the production of diacetyl negative mutants. Eur Brew Conv Cong, 283-290.
  • Sakaki K, Tashiro K, Kuhara S, Mihara K. 2003. Response of genes associated with mitochondrial function to mild heat stress in yeast Saccharomyces cerevisiae. J Biochem, 134 (3) 373-384.
  • Rasmussen AK, Chatterjee A, Rasmussen LJ, Singh KK. 2003. Mitochondria-Mediated nuclear mutator phenotype in Saccharomyces cerevisiae. Nucleic Acids Researchs, Oxford Journals, Oxford University Press, 31 (14) 3909-3917.
  • Gancedo C, Serrano R. 1989. Energy yielding metabolism. In The Yeasts, Second Edition, 3:206-252.
  • Green PJ. 2002. Introduction to Food Biotechnology, pp. 182-195, CRC Pres.
  • Verstrepen KJ, Moonjai N, Bauer FF, Derdelinckx G, Dufuor JP, Winderickx JM, Thevelein JM, Pretorius IS, Delvaux FR. 2003 (b). Genetic regulation of ester synthesis in yeast: new facts, insights and implications for the brewer. In Brewing Yeast Fermentation Performance, Second Edition, Katherine Smart (ed), pp. 234-247, Blackwell Science, London.
  • Hough JS, Briggs DE, Stevens R, Young TW. 1982. Malting and Brewing Science, Volume II. Hopped Wort and Beer, Second Edition, 914 p, Chapman and Hall, London.
  • Varnam AH, Sutherland JP. 1994. Beverages:Technology, Chemistry and Microbiology. 2: 296-352, Chapman and Hall, London.
  • Jones KL. 1985. Adaptation of fermentative organisms to alcoholic environments. In Alcoholic Beverages, GG Birch and MG Lindley (eds), Elsevier Applied Science, pp. 171-177 London.
  • Berry DR, Slaughter JC. 2003. Alcoholic beverage fermentations. In Fermented Beverage Production, 2nd edition, Andrew GH Lea and John R Piggott (eds), pp. 25-39, Kluwer Academic, New York.
  • Ratledge C, Wynn JP. 2000. Understanding microbial obesity. SIM News, The Official News Magazine of the Society for Industrial Microbiology, 50 (4) 181-185.
  • Berry DR, Watson, DC. 1987. Production of organoleptic compounds. In Yeast Biotechnology, DR Berry, I Russell and GG Stewart (eds), pp. 345-368, Allanand Unwin, London.
  • Thieman WJ, Palladino MA. 2004. Introduction to Biotechnology, Pearson, Benjamin Cummings (ed), pp. 45-49.
  • Groth C, Petersen RF, Pi J. 2000. Diversity in organization and the origin of gene orders in the mitochondrial DNA molecules of the genus Saccharomyces. Mol Biol Evol, 17: 1833-1841.
  • Crueger W, Crueger A, 1990. Biotechnology:A Textbook of Industrial Microbiology, Second Edition, Sinauer Associates Inc, p. 357, Sunderland.
  • Netter P, Robineau S. 1989. The differential overamplification of short sequences in the mitochondrial dna of rho_ petites in Saccharomyces cerevisiaestimulates recombination. Gene, 83 (1) 25-38.
  • Bingham CG, Nagley P. 1983. A petite mitochondrial DNA segment arising in exceptionally high frequency in a mit_ mutant of Saccharomyces cerevisiae. Biochim Biophys Acta,740 (1) 88-98.
  • Giudice LD, Massardo DR, Pontieri P, Wolf K. 2005. Interaction between yeast mitochondrial and nuclear genomes: null alleles of rtggenes affect resistance to the alkaloid lycorine in rhoo petites of Saccharomyces cerevisiae. Gene: Cross- Talk Between Nucleus and Organelles, 354: 9-14, Elsevier BV, London.
  • Gyllang H, Martinson E. 1971. Properties of some spontaneous mutants from brewers yeast with increased sedimentation rate. Proc Eur Brew Conv, pp. 265-271.
  • Silhankova L, Savel J, Mostek J. 1970 (a). Respiratory deficient mutants of bottom brewer’s yeast. I. Frequencies and types of mutant in various strains. J Inst Brew, 76 : 280-288.
  • Kennedy AI, Taidi B, Aitchison A, Green X. 2003. Management of multi-strain, multi-site yeast storage and supply. In Brewing Yeast Fermentation Performance, Second Edition, Katherine Smart (ed), pp. 131-137, Blackwell Science, London
  • Stuart GR, Santos JH, Strand MK, Houten BV, Copeland WC. 2005. Mitochondrial and nuclear DNA defects in Saccharomyces cerevisiaewith mutations in DNA polymerase associated with progressive external ophthalmoplegia. Human Moleculer Genetics, 15 (2) 363-374.
  • Fayeulle JP. 1985. Effets de la phase gazeuse de fumée de cigarette sur l’induction de la mutation mitochondriale petite colonie par le bromure d’éthidium chez la levure. Mut Res, 158 (1-2) 69-75.
  • Pearson S. 1996. Fermentation with Petite Mutants of Saccharomyces cerevisiae. Honours Project, p. 47, Heriot-Watt University, UK.
  • Poli P, Buschini A, Candi A, Rossi C. 1999. Bleomycin genotoxicity alteration by glutathione and cytochrome p-450 cellular content in respiratory proficient and deficient strains of Saccharomyces cerevisiae. Mutagenesis, UK Environmental Mutagen Society, Oxford University Press, 14(2) 233-238.
  • Fonty GF, Culard F, Baldacci G, Goursot R, Prunell A, Bernardi G. 1979. The mitochondrial genome of wild-type yeast cells VIII. The spontaneous cytoplasmic “petite” mutation. J Molec Bio, 134 (3) 493-537.
  • Murphy M, Choo KB, Macreadie I, Marzuki S, Lukins HB, Nagley P, Linnane AW. 1980. Biogenesis of mitochondria: a temperature sensitivity mutation affecting the mitochondrially synthesized var1 protein of Saccharomyces cerevisiae. Arc Biochem Biophy,, 203(1):260-270.
  • Silhankova L, Mostek J, Savel J, Salinova H. 1970 (b). Respiratory deficient mutants of bottom brewer’s yeast. II. Technological properties of some Rd mutants. J Inst Brew, 76: 289-295.
  • Moonjai N, Verstrepen KJ, Delvaux FR, Derdelinckx G, Verachtert H. 2003. Unsaturated fatty acid supplementation of stationary-phase brewing yeast and its effects on growth and fermentation ability. In Brewing Yeast Fermentation Performance, Second Edition, Katherine Smart (ed), pp. 110-119, Blackwell Science.
  • Quérin, B. 1991. Mitochondria. In The Yeasts, Anthony H Rose and J Stuart Harrison (eds), pp. 541-600, Vol 4, Second edition, Academic Pres, London.
  • Hammond JRM. 1996. Yeast Genetics. In Brewing Microbiology, Second Edition, FG Priest and I Campbell (eds), pp. 43-75, Chapman & Hall, London.
  • Finn DA, Stewart GG. 2002. Fermentation characteristics of dried brewers yeast: effect of drying flocculation and fermentation. J Am Soc Brew Chem, 60 (3) 135-139.
  • Morrison KB, Suggett A. 1983. Yeast handling, petite mutants and lager flavour. European Brewery Convention Congress, pp. 489-496, London.

Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi

Year 2008, Volume: 33 Issue: 2, 91 - 96, 01.04.2008

Gülten Yağmur Hasan Tangüler Hüseyin Erten

Abstract

Bira kalitesini etkileyen en önemli unsurlardan biri olan maya (Saccharomyces cerevisiae) diğer mikroorganizmalar gibi mutasyona uğrayabilir. Mutasyonlar doğal olarak ortaya çıktığı gibi mutajen adı verilen kimyasal maddeler ve fiziksel uygulamalarla yapay olarak da oluşturulabilir. Bira mayasında en sık rastlanan ve kendiliğinden ortaya çıkan mutasyon, mitokondriyal mutasyondur. Böylece mitokondriyal DNA'sı eksik ya da mitokondriyal DNA'dan tamamen yoksun mutantlar meydana gelir.  Mitokondriyal mutasyona uğrayan bira mayasının fermantasyon hızı, çökelme yeteneği, etil alkol ve aroma maddeleri üretimi ve böylece elde edilen biranın kalitesi önemli derecede etkilenir. Bu nedenle bira üretiminde kullanılacak mayanın mutasyona uğramamış olması gerekir. Bu derlemede, mitokondriyal mutasyonun bira kalitesi üzerine etkisi ele alınmıştır.

Keywords

Bira bira kalitesi mitokondri mitokondriyal mutasyon Saccharomyces cerevisiae

References

  • Türker İ, Canbafl A. 2001. Malt ve Bira Teknolojisi. Ç.Ü. Ziraat Fakültesi, Genel Yayın No: 4, Ders Kitapları Yayın No : A-2, 300 s. Adana.
  • Guido LF, Rodrigues PG, Rodrigues JA, Goncalves CR, Barros AA. 2003. The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach. Food Chem, 87: 187-193.
  • Walker G. 2004. The 4th brewing yeast fermentation performance congress, FEMS Yeast Res, 4 (4-5): 567-570.
  • Lewis JM, Young TW. 1995. Brewing. Chapman and Hall, 252 p, London.
  • Young TW. 1996. The biochemistry and physiology of yeast growth, In Brewing Microbiology, FG Priest and I Campbell (eds), pp. 13-42, Chapman and Hall, London.
  • Stewart GG, Russell I. 1998. Brewing Science and Technology-Brewers Yeast, The Institute of Brewing, 108 p, London.
  • Bernardi G. 1979. The petite mutation in yeast. Trends in Biochem Sci,4:197-201.
  • Ernandes JR, Williams JW, Russell, Stewart GG. 1993. Respiratory deficiency in brewing yeast strains- effects on fermantation, flocculation and beer flavor components. J Am Soc Brew Chem, 51:16-20.
  • Ensari Y. 2002. Moleküler Biyoloji. Dicle Üniversitesi Basımevi Müdürlüğü, Diyarbakır.
  • Boekhout T, Robert V. 2003. Yeast in Food: Beneficial and Detrimental Aspects. Chapman and Hall, pp. 347-383, New York.
  • Ozban N. 1982. Hücre-Sitoloji Ders Kitabı, İstanbul Üniversitesi Fen Fakültesi Biyoloji Bölümü, No: 172, s. 77-89 , İstanbul.
  • Tuiete MF. 1989. Protein synthesis. In The Yeasts:Metabolism and Physiology, Second Edition, AH Rose and JS Harrison (eds), pp. 194-199, Academic Press, London.
  • Reed G, Peppler HJ. 1973. Yeast Technology. Avı Publishing,Westport, Connecticut.
  • Houshmond M. 1999. Mitochondrial DNA Mutations, Pathogenicity and Inheritance. Göteborg University, Institue of Laboratory Medicine, Department of Curical Chemistry and Transfusion Medicine, Goteborg, Sweden.
  • Walker GM. 1999. Yeast Physiology and Biotechnology, John Wiley & Sons, 321 p.
  • Scheffler, IE. 2001. A century of mitochondrial research: achievements and perspectives. Mitochondrion. 1(1) 3-31.
  • Russell I. 1995. Yeast. In Handbook of Brewing, William A Hardwick (ed), Marcel Dekker, pp. 169-202, New York.
  • Briggs DE, Boulton CA, Brookes PA, Stevens R. 2004. Brewing Science and Practice, Woodhead Publishing Limited, CRC Press, p. 881, Cambridge, England.
  • Jeunchomme CR, Dewerchin M, Carlier A, Masschelein CA. 1985. The potential of lager yeast mitochondrial DNA in the production of diacetyl negative mutants. Eur Brew Conv Cong, 283-290.
  • Sakaki K, Tashiro K, Kuhara S, Mihara K. 2003. Response of genes associated with mitochondrial function to mild heat stress in yeast Saccharomyces cerevisiae. J Biochem, 134 (3) 373-384.
  • Rasmussen AK, Chatterjee A, Rasmussen LJ, Singh KK. 2003. Mitochondria-Mediated nuclear mutator phenotype in Saccharomyces cerevisiae. Nucleic Acids Researchs, Oxford Journals, Oxford University Press, 31 (14) 3909-3917.
  • Gancedo C, Serrano R. 1989. Energy yielding metabolism. In The Yeasts, Second Edition, 3:206-252.
  • Green PJ. 2002. Introduction to Food Biotechnology, pp. 182-195, CRC Pres.
  • Verstrepen KJ, Moonjai N, Bauer FF, Derdelinckx G, Dufuor JP, Winderickx JM, Thevelein JM, Pretorius IS, Delvaux FR. 2003 (b). Genetic regulation of ester synthesis in yeast: new facts, insights and implications for the brewer. In Brewing Yeast Fermentation Performance, Second Edition, Katherine Smart (ed), pp. 234-247, Blackwell Science, London.
  • Hough JS, Briggs DE, Stevens R, Young TW. 1982. Malting and Brewing Science, Volume II. Hopped Wort and Beer, Second Edition, 914 p, Chapman and Hall, London.
  • Varnam AH, Sutherland JP. 1994. Beverages:Technology, Chemistry and Microbiology. 2: 296-352, Chapman and Hall, London.
  • Jones KL. 1985. Adaptation of fermentative organisms to alcoholic environments. In Alcoholic Beverages, GG Birch and MG Lindley (eds), Elsevier Applied Science, pp. 171-177 London.
  • Berry DR, Slaughter JC. 2003. Alcoholic beverage fermentations. In Fermented Beverage Production, 2nd edition, Andrew GH Lea and John R Piggott (eds), pp. 25-39, Kluwer Academic, New York.
  • Ratledge C, Wynn JP. 2000. Understanding microbial obesity. SIM News, The Official News Magazine of the Society for Industrial Microbiology, 50 (4) 181-185.
  • Berry DR, Watson, DC. 1987. Production of organoleptic compounds. In Yeast Biotechnology, DR Berry, I Russell and GG Stewart (eds), pp. 345-368, Allanand Unwin, London.
  • Thieman WJ, Palladino MA. 2004. Introduction to Biotechnology, Pearson, Benjamin Cummings (ed), pp. 45-49.
  • Groth C, Petersen RF, Pi J. 2000. Diversity in organization and the origin of gene orders in the mitochondrial DNA molecules of the genus Saccharomyces. Mol Biol Evol, 17: 1833-1841.
  • Crueger W, Crueger A, 1990. Biotechnology:A Textbook of Industrial Microbiology, Second Edition, Sinauer Associates Inc, p. 357, Sunderland.
  • Netter P, Robineau S. 1989. The differential overamplification of short sequences in the mitochondrial dna of rho_ petites in Saccharomyces cerevisiaestimulates recombination. Gene, 83 (1) 25-38.
  • Bingham CG, Nagley P. 1983. A petite mitochondrial DNA segment arising in exceptionally high frequency in a mit_ mutant of Saccharomyces cerevisiae. Biochim Biophys Acta,740 (1) 88-98.
  • Giudice LD, Massardo DR, Pontieri P, Wolf K. 2005. Interaction between yeast mitochondrial and nuclear genomes: null alleles of rtggenes affect resistance to the alkaloid lycorine in rhoo petites of Saccharomyces cerevisiae. Gene: Cross- Talk Between Nucleus and Organelles, 354: 9-14, Elsevier BV, London.
  • Gyllang H, Martinson E. 1971. Properties of some spontaneous mutants from brewers yeast with increased sedimentation rate. Proc Eur Brew Conv, pp. 265-271.
  • Silhankova L, Savel J, Mostek J. 1970 (a). Respiratory deficient mutants of bottom brewer’s yeast. I. Frequencies and types of mutant in various strains. J Inst Brew, 76 : 280-288.
  • Kennedy AI, Taidi B, Aitchison A, Green X. 2003. Management of multi-strain, multi-site yeast storage and supply. In Brewing Yeast Fermentation Performance, Second Edition, Katherine Smart (ed), pp. 131-137, Blackwell Science, London
  • Stuart GR, Santos JH, Strand MK, Houten BV, Copeland WC. 2005. Mitochondrial and nuclear DNA defects in Saccharomyces cerevisiaewith mutations in DNA polymerase associated with progressive external ophthalmoplegia. Human Moleculer Genetics, 15 (2) 363-374.
  • Fayeulle JP. 1985. Effets de la phase gazeuse de fumée de cigarette sur l’induction de la mutation mitochondriale petite colonie par le bromure d’éthidium chez la levure. Mut Res, 158 (1-2) 69-75.
  • Pearson S. 1996. Fermentation with Petite Mutants of Saccharomyces cerevisiae. Honours Project, p. 47, Heriot-Watt University, UK.
  • Poli P, Buschini A, Candi A, Rossi C. 1999. Bleomycin genotoxicity alteration by glutathione and cytochrome p-450 cellular content in respiratory proficient and deficient strains of Saccharomyces cerevisiae. Mutagenesis, UK Environmental Mutagen Society, Oxford University Press, 14(2) 233-238.
  • Fonty GF, Culard F, Baldacci G, Goursot R, Prunell A, Bernardi G. 1979. The mitochondrial genome of wild-type yeast cells VIII. The spontaneous cytoplasmic “petite” mutation. J Molec Bio, 134 (3) 493-537.
  • Murphy M, Choo KB, Macreadie I, Marzuki S, Lukins HB, Nagley P, Linnane AW. 1980. Biogenesis of mitochondria: a temperature sensitivity mutation affecting the mitochondrially synthesized var1 protein of Saccharomyces cerevisiae. Arc Biochem Biophy,, 203(1):260-270.
  • Silhankova L, Mostek J, Savel J, Salinova H. 1970 (b). Respiratory deficient mutants of bottom brewer’s yeast. II. Technological properties of some Rd mutants. J Inst Brew, 76: 289-295.
  • Moonjai N, Verstrepen KJ, Delvaux FR, Derdelinckx G, Verachtert H. 2003. Unsaturated fatty acid supplementation of stationary-phase brewing yeast and its effects on growth and fermentation ability. In Brewing Yeast Fermentation Performance, Second Edition, Katherine Smart (ed), pp. 110-119, Blackwell Science.
  • Quérin, B. 1991. Mitochondria. In The Yeasts, Anthony H Rose and J Stuart Harrison (eds), pp. 541-600, Vol 4, Second edition, Academic Pres, London.
  • Hammond JRM. 1996. Yeast Genetics. In Brewing Microbiology, Second Edition, FG Priest and I Campbell (eds), pp. 43-75, Chapman & Hall, London.
  • Finn DA, Stewart GG. 2002. Fermentation characteristics of dried brewers yeast: effect of drying flocculation and fermentation. J Am Soc Brew Chem, 60 (3) 135-139.
  • Morrison KB, Suggett A. 1983. Yeast handling, petite mutants and lager flavour. European Brewery Convention Congress, pp. 489-496, London.
There are 51 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Gülten Yağmur This is me

Hasan Tangüler This is me

Hüseyin Erten This is me

Publication Date April 1, 2008
Published in Issue Year 2008 Volume: 33 Issue: 2

Cite

APA Yağmur, G. ., Tangüler, H. ., & Erten, H. . (2008). Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi. Gıda, 33(2), 91-96.
AMA Yağmur G, Tangüler H, Erten H. Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi. The Journal of Food. April 2008;33(2):91-96.
Chicago Yağmur, Gülten, Hasan Tangüler, and Hüseyin Erten. “Mitokondri Ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi”. Gıda 33, no. 2 (April 2008): 91-96.
EndNote Yağmur G, Tangüler H, Erten H (April 1, 2008) Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi. Gıda 33 2 91–96.
IEEE G. . Yağmur, H. . Tangüler, and H. . Erten, “Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi”, The Journal of Food, vol. 33, no. 2, pp. 91–96, 2008.
ISNAD Yağmur, Gülten et al. “Mitokondri Ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi”. Gıda 33/2 (April 2008), 91-96.
JAMA Yağmur G, Tangüler H, Erten H. Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi. The Journal of Food. 2008;33:91–96.
MLA Yağmur, Gülten et al. “Mitokondri Ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi”. Gıda, vol. 33, no. 2, 2008, pp. 91-96.
Vancouver Yağmur G, Tangüler H, Erten H. Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi. The Journal of Food. 2008;33(2):91-6.

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