about
The Saccharomyces cerevisiae weak-acid-inducible ABC transporter Pdr12 transports fluorescein and preservative anions from the cytosol by an energy-dependent mechanismThe pdr12 ABC transporter is required for the development of weak organic acid resistance in yeastOsmotic stress signaling and osmoadaptation in yeasts.Vacuoles of Candida yeast as a specialized niche for Helicobacter pyloriEpidemiology of Candida kefyr in patients with hematologic malignancies.Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala).Apoptosis induced by environmental stresses and amphotericin B in Candida albicans.Combined effects of pH and sugar on growth rate of Zygosaccharomyces rouxii, a bakery product spoilage yeast.Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential.Lipidomic profiling of Saccharomyces cerevisiae and Zygosaccharomyces bailii reveals critical changes in lipid composition in response to acetic acid stressBiodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii.Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods.Benzoic acid, a weak organic acid food preservative, exerts specific effects on intracellular membrane trafficking pathways in Saccharomyces cerevisiae.Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media.Effects of ethanol and other alkanols on transport of acetic acid in Saccharomyces cerevisiae.Transport of acetic acid in Zygosaccharomyces bailii: effects of ethanol and their implications on the resistance of the yeast to acidic environments.Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation.Weak acid and alkali stress regulate phosphatidylinositol bisphosphate synthesis in Saccharomyces cerevisiae.Intracellular pH homeostasis plays a role in the tolerance of Debaryomyces hansenii and Candida zeylanoides to acidified nitrite.Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces.The ZbYME2 gene from the food spoilage yeast Zygosaccharomyces bailii confers not only YME2 functions in Saccharomyces cerevisiae, but also the capacity for catabolism of sorbate and benzoate, two major weak organic acid preservatives.Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk.Multi-fragment melting analysis of yeast species isolated from spoiled fruits.Proteolytic activity of molds and their metabiotic association with Salmonella in a model system.A beta-glucuronidase-based agar medium for the differential detection of the yeast Debaryomyces hansenii from foods.Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts.Osmotolerant yeast species differ in basic physiological parameters and in tolerance of non-osmotic stresses.Antifungal action of Pichia anomala against aflatoxigenic Aspergillus flavus and its application as a feed supplement.Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon.Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.Comparison of New and Traditional Culture-Dependent Media for Enumerating Foodborne Yeasts and Molds.Two glycerol uptake systems contribute to the high osmotolerance of Zygosaccharomyces rouxii.A reverse transcriptase PCR technique for the detection and viability assessment of Kluyveromyces marxianus in yoghurt.Enumeration of yeasts in dairy products: a comparison of immunological and genetic techniques.Quantitative assessment of the shelf life of ozonated apple juiceA peculiar behaviour for cell death induced by weak carboxylic acids in the wine spoilage yeast Zygosaccharomyces bailiiWine Spoilage Yeasts: Control StrategyAntifungal activity of alkanols: inhibition of growth of spoilage yeasts
P2860
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P2860
description
1992 nî lūn-bûn
@nan
1992年の論文
@ja
1992年論文
@yue
1992年論文
@zh-hant
1992年論文
@zh-hk
1992年論文
@zh-mo
1992年論文
@zh-tw
1992年论文
@wuu
1992年论文
@zh
1992年论文
@zh-cn
name
Spoilage yeasts.
@en
type
label
Spoilage yeasts.
@en
prefLabel
Spoilage yeasts.
@en
P2860
P1476
Spoilage yeasts.
@en
P2093
P2860
P356
10.3109/07388559209069186
P577
1992-01-01T00:00:00Z