Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
about
γ-Glutamyl kinase is involved in selective autophagy of ribosomes in Saccharomyces cerevisiae.Solving ethanol production problems with genetically modified yeast strainsQuantitative transcription dynamic analysis reveals candidate genes and key regulators for ethanol tolerance in Saccharomyces cerevisiaeProgress in metabolic engineering of Saccharomyces cerevisiaeIdentification of novel genes responsible for ethanol and/or thermotolerance by transposon mutagenesis in Saccharomyces cerevisiae.Quantitative 1H-NMR-metabolomics reveals extensive metabolic reprogramming and the effect of the aquaglyceroporin FPS1 in ethanol-stressed yeast cellsGenetic dissection of ethanol tolerance in the budding yeast Saccharomyces cerevisiaeEnhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast.Increasing proline and myo-inositol improves tolerance of Saccharomyces cerevisiae to the mixture of multiple lignocellulose-derived inhibitors.Expression of C-5 sterol desaturase from an edible mushroom in fisson yeast enhances its ethanol and thermotolerance.Comprehensive molecular characterization of Methylobacterium extorquens AM1 adapted for 1-butanol tolerance.Reactive oxygen species homeostasis and virulence of the fungal pathogen Cryptococcus neoformans requires an intact proline catabolism pathway.Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.Protective Effects of Arginine on Saccharomyces cerevisiae Against Ethanol Stress.Adaptive response to chronic mild ethanol stress involves ROS, sirtuins and changes in chromosome dosage in wine yeasts.Stress-tolerance of baker's-yeast (Saccharomyces cerevisiae) cells: stress-protective molecules and genes involved in stress tolerance.Properties, metabolisms, and applications of (L)-proline analogues.Characterization of ethanol fermentation waste and its application to lactic acid production by Lactobacillus paracasei.Engineering tolerance to industrially relevant stress factors in yeast cell factories.Positive effects of proline addition on the central metabolism of wild-type and lactic acid-producing Saccharomyces cerevisiae strains.Auxotrophic Mutations Reduce Tolerance of Saccharomyces cerevisiae to Very High Levels of Ethanol Stress.Desensitization of feedback inhibition of the Saccharomyces cerevisiae gamma-glutamyl kinase enhances proline accumulation and freezing tolerance.Proline accumulation protects Saccharomyces cerevisiae cells in stationary phase from ethanol stress by reducing reactive oxygen species levels.Engineering TATA-binding protein Spt15 to improve ethanol tolerance and production inH-NMR-based metabolic profiling of healthy individuals and high-resolution CT-classified phenotypes of COPD with treatment of tiotropium bromide
P2860
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P2860
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
description
2005 nî lūn-bûn
@nan
2005 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2005 թվականի դեկտեմբերին հրատարակված գիտական հոդված
@hy
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
name
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@ast
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@en
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@nl
type
label
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@ast
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@en
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@nl
prefLabel
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@ast
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@en
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@nl
P2093
P2860
P1476
Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae
@en
P2093
Akari Kawaguchi
Hiroshi Takagi
Miki Takaoka
Yoshito Kubo
P2860
P304
P356
10.1128/AEM.71.12.8656-8662.2005
P407
P577
2005-12-01T00:00:00Z