Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
about
Pyrroline-5-carboxylate synthase and proline biosynthesis: from osmotolerance to rare metabolic diseaseImproving industrial yeast strains: exploiting natural and artificial diversity.Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast.Soy peptides enhance yeast cell growth at low temperatures.Proline accumulation protects Saccharomyces cerevisiae cells in stationary phase from ethanol stress by reducing reactive oxygen species levels.Physiology, ecology and industrial applications of aroma formation in yeast.Bread Dough and Baker's Yeast: An Uplifting Synergy
P2860
Q34094046-4CD68047-575B-4CA5-9370-CC102B074DC6Q35145909-9C08E238-9479-43C3-97D0-33E680A782EFQ35984698-D3E986F6-888D-4214-B441-6FB210A375E2Q46421298-BD29D0F1-6192-4B13-B45F-5B60101D0BA2Q46601957-05E07D60-5CCB-4231-9FA1-224CE581B481Q51147282-646C4634-CEAD-4B96-B258-0235B0AD2661Q57783252-22430D35-ABCF-485E-ACDA-F521D0A5E03D
P2860
Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
2008年论文
@zh
2008年论文
@zh-cn
name
Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
@en
type
label
Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
@en
prefLabel
Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
@en
P2093
P2860
P356
P1476
Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
@en
P2093
Hiroshi Takagi
Satomi Mizukami-Murata
Tetsuya Tateiwa
Tomohiro Kaino
P2860
P304
P356
10.1128/AEM.00998-08
P407
P577
2008-07-18T00:00:00Z