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J-GLOBAL ID：201702242118450228   Reference number：17A0394842

Influence of Soy Peptides on Yeast Cells’ Proliferation and Tolerance to Freeze-thaw Stress

酵母ペプチドの酵母細胞増殖および耐凍性への影響【JST・京大機械翻訳】

Author (4)： Liu Menglan (School of Food and Chemical Engineering, Beijing Technology and Business University) ,  Li You (School of Food and Chemical Engineering, Beijing Technology and Business University) ,  Zhang Jian (School of Food and Chemical Engineering, Beijing Technology and Business University) ,  Liu Xinqi (School of Food and Chemical Engineering, Beijing Technology and Business University)
Material： Shipin Kexue Jishu Xuebao  (Journal of Food Science and Technology)
Volume： 34  Issue： 6  Page： 17-23  Publication year： 2016 
JST Material Number： C3132A  ISSN： 2095-6002  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Yeast cells’ activity and tole...

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Thesaurus term： Fermentation ,  Biomass ,  *peptide ,  frozen dough ,  freezing ,  Freeze Drying ,  *Cell Proliferation ,  polypeptide ,  survival ratio ,  *frost resistance ,  Glycine max ,  *Yeasts ,  cell activity ,  cell survival rate ,  nitrogen source ,  *microorganism

Author keywords (4)： soy peptides ,  yeast cell ,  dough fermentation ,  tolerance to freeze-thaw stress

JST classification (3)： Microorganism physiology in general  (EG03051L) ,  Production of microbial mass  (FK03040W) ,  Microbial metabolite production  (FK03020A)

Terms in the title (4)： 酵母 ,  ペプチド ,  細胞増殖 ,  耐凍性