Zobrazeno 1 - 10
of 1 013
pro vyhledávání: '"ZYGOSACCHAROMYCES ROUXII"'
Autor:
Cui, Rongrong1, Liu, Xueli1, Wang, Qifeng1, Wang, Shujia2, He, Jing3, Zhou, Shengli3, Zhao, Guozhong1 zgzjiangnan@163.com, Yao, Yunping1 yaoyunping@tust.edu.cn
Publikováno v:
JSFA Reports. Feb2024, Vol. 4 Issue 2, p78-91. 14p.
Autor:
Guo, Hong1,2,3, Yuan, Ya-Hong1,2,3, Niu, Chen1,2,3, Qiu, Yue1,2,3, Wei, JianPing1,2,3, Yue, Tian-Li1,2,3 ytl6503@163.com
Publikováno v:
Food & Agricultural Immunology. Dec2018, Vol. 29 Issue 1, p976-988. 13p.
Autor:
Syromyatnikov, M. Yu.1 syromyatnikov@bio.vsu.ru, Savinkova, O. V.1, Kiryanova, S. V.2, Frolov, E. N.3, Popov, V. N.1
Publikováno v:
Applied Biochemistry & Microbiology. Nov2018, Vol. 54 Issue 6, p682-688. 7p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 79-88 (2024)
Complete synthetic minimal media for Zygosaccharomyces rouxii growth were designed for high temperature (40 ℃, HTS) and high salt stress (18% NaCl, HSS) in this study, and the difference in the nutritional requirements of Z. rouxii cells under long
Externí odkaz:
https://doaj.org/article/9ddc921f2dd64e62b8400f7dfbed83c5
Autor:
Zhou, Yanan1, Yang, Hongzhi1, Zhang, Dongjie1, Liu, Hong1, Li, Xin1, Zhao, Jing1, Wei, Chunhong1, Li, Zhijiang1,2, Wang, Chengtao2
Publikováno v:
Food Science & Nutrition. Jun2018, Vol. 6 Issue 4, p1162-1169. 8p.
Overexpression of the FBA and TPI genes promotes high production of HDMF in Zygosaccharomyces rouxii
Autor:
Yanhong Wang, Wei Liu, Jingyao Chen, Zhijiang Li, Yijia Hu, Zixiang Fan, Liangyuan Yan, Jiahui Liu, Yuao Zhou, Wei Jiang, Haiying Rui, Lingyan Dai
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
4-Hydroxy-2,5-dimethyl-3 (2H)-furanone (HDMF) is widely used in the food industry as a spice and flavoring agent with high market demand. In this study, fructose-1,6-bisphosphate aldolase (FBA) and triose phosphate isomerase (TPI) were overexpressed
Externí odkaz:
https://doaj.org/article/cbd60ce90c2e48f19a01000811152053
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 149-157 (2023)
To improve the quality of soy sauce, this paper presented a study on the production of β-phenylethanol by Zygosaccharomyces rouxii and its application in the brewing of high-salt liquid-state fermented soy sauce. The β-phenylethanol-producing yeast
Externí odkaz:
https://doaj.org/article/9a98fb3bb860495891700b273ad476e3
Publikováno v:
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p1132-1147. 16p.
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Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.). Mar2022, Vol. 87 Issue 3, p1197-1210. 14p.