文献
J-GLOBAL ID:201702221029512361
整理番号:17A0364116
焼成関連ストレスへの耐性増強を示したプロリン蓄積とパン酵母変異株の単離【Powered by NICT】
Isolation of baker’s yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses
著者 (6件):
Tsolmonbaatar Ariunzaya
(Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan)
,
Hashida Keisuke
(Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan)
,
Sugimoto Yukiko
(Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan)
,
Watanabe Daisuke
(Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan)
,
Furukawa Shuhei
(Laboratory of Yeast & Fermentation, Food Division, Oriental Yeast Co., Ltd., 3-6-10 Azusawa, Itabashi-ku, Tokyo 174-8505, Japan)
,
Takagi Hiroshi
(Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
238
ページ:
233-240
発行年:
2016年
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)