Výsledky vyhledávání - "Baking-associated stress tolerance"

Akademický článek

Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

Autor: Sasano Yu, Haitani Yutaka, Hashida Keisuke, Ohtsu Iwao, Shima Jun, Takagi Hiroshi

Publikováno v: Microbial Cell Factories, Vol 11, Iss 1, p 40 (2012)

Abstract Background During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury

Externí odkaz: https://doaj.org/article/f29d2e4e8cc74eb8a1bb49c118eca5c2

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Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

Autor: Keisuke Hashida, Yutaka Haitani, Hiroshi Takagi, Iwao Ohtsu, Yu Sasano, Jun Shima

Publikováno v: Microbial Cell Factories
Microbial Cell Factories, Vol 11, Iss 1, p 40 (2012)

Background During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38798c8d78c03e9f81b006c352f4ae28
http://hdl.handle.net/10061/12600

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