Hyperosmotic stress response by strains of bakers' yeasts in high sugar concentration medium.
about
Cocoa pulp in beer production: Applicability and fermentative process performanceGlycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.Water dynamics in fresh and frozen yeasted dough.Strain improvement of industrially important microorganisms based on resistance to toxic metabolites and abiotic stress.Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques.Transcription profile of brewery yeast under fermentation conditions.Validation of a flour-free model dough system for throughput studies of baker's yeast.Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media.Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performance.Cloning and expression of trehalose-6-phosphate synthase 1 from Rhizopus oryzae.
P2860
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P2860
Hyperosmotic stress response by strains of bakers' yeasts in high sugar concentration medium.
description
2000 nî lūn-bûn
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name
Hyperosmotic stress response b ...... gh sugar concentration medium.
@en
Hyperosmotic stress response b ...... gh sugar concentration medium.
@nl
type
label
Hyperosmotic stress response b ...... gh sugar concentration medium.
@en
Hyperosmotic stress response b ...... gh sugar concentration medium.
@nl
prefLabel
Hyperosmotic stress response b ...... gh sugar concentration medium.
@en
Hyperosmotic stress response b ...... gh sugar concentration medium.
@nl
P2860
P1476
Hyperosmotic stress response b ...... gh sugar concentration medium.
@en
P2093
Attfield PV
P2860
P304
P356
10.1046/J.1472-765X.2000.00825.X
P577
2000-10-01T00:00:00Z