Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation.

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Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast.Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.

P2860

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P2860

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation.

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http://www.wikidata.org/entity/Q41989702

description

2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

@zh

2016年论文

@zh-cn

name

Residual mitochondrial transme ...... during alcoholic fermentation.

@en

type

Item

label

Residual mitochondrial transme ...... during alcoholic fermentation.

@en

prefLabel

Residual mitochondrial transme ...... during alcoholic fermentation.

@en

P1476

Residual mitochondrial transme ...... during alcoholic fermentation.

@en

P2093

Hiroshi Kitagaki

http://www.w3.org/2001/XMLSchema#string

Kazutaka Sawada

http://www.w3.org/2001/XMLSchema#string

P2860

A novel cytochrome b5-like domain is linked to the carboxyl terminus of the Saccharomyces cerevisiae delta-9 fatty acid desaturase.

Identification and analysis of a static culture-specific cell wall protein, Tir1p/Srp1p in Saccharomyces cerevisiae.

Oxygen-regulated isoforms of cytochrome c oxidase have differential effects on its nitric oxide production and on hypoxic signaling

Regulation of sterol synthesis in eukaryotes.

Ethanol tolerance in the yeast Saccharomyces cerevisiae is dependent on cellular oleic acid content

Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics

Differential effect of respiratory inhibitors on ergosterol synthesis by Saccharomyces cerevisiae during adaptation to oxygen

Role of the non-respiratory pathways in the utilization of molecular oxygen by Saccharomyces cerevisiae.

Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation

The yeast acyltransferase Sct1p regulates fatty acid desaturation by competing with the desaturase Ole1p.

P304

e1552

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P31

scholarly article

P356

10.7717/PEERJ.1552

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P478

http://www.w3.org/2001/XMLSchema#string

P577

2016-01-14T00:00:00Z

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P5875

290491998

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P698

26839744

http://www.w3.org/2001/XMLSchema#string

P921

transmembrane protein

fatty acid

P932

4734444

http://www.w3.org/2001/XMLSchema#string

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation.

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P2860

P2860

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation.

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P1476

P2093

P2860

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P478

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P698

P921

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P1433

P1476

P2093

P2860

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P31

P356

P478

P577

P5875

P698

P921

P932