Art
J-GLOBAL ID：200902198824226349
Reference number：01A1047497
Multiple Tolerance of Rhodotorula glutinis R-1 to Acid, Aluminum Ion and Manganese Ion, and Its Unusual Ability of Neutralizing Acidic Medium.
Rhodotorula glutinis R-1株の酸、アルミニウムイオンおよびマンガンイオンに対する多重耐性と酸性培地を中和する珍しい能力
Author (4)：
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Material：
Volume：
92
Issue：
4
Page：
366-371
Publication year：
Oct. 25, 2001
JST Material Number：
G0535B
ISSN：
1389-1723
CODEN：
JBBIF6
Document type：
Article
Article type：
原著論文
Country of issue：
Japan (JPN)
Language：
ENGLISH (EN)
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Microorganism physiology in general
Reference (34)：
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1. Hohmann, S. and Mager, W. H.: Yeast stress responses. Landes, R. G. Co., Texas (1997).
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2. Attfield, P., Myers, D., and Hazell, B.: The importance of stress tolerance to baker’s yeast. Australasian Biotechnol., 7, 149–154 (1997).
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3. Arthur, H. and Watson, K.: Thermal adaptation in yeast: growth temperatures, membrane lipid, and cytochrome composition of psychrophilic, mesophilic, and thermophilic yeasts. J. Bacteriol., 128, 56–68 (1976).
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4. Jay, J. M.: Food preservation, p. 257–406. In Jay, J. M. (ed.), Modern food microbiology. Van Nostrand Reinhold Co., New York (1986).
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5. Booth, I. R. and Kroll, R. G.: The preservation of foods by low pH, p. 119–160. In Gould, G. W. (ed.), Mechanisms of action of food preservation procedures. Elsevier Applied Science, London (1989).
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Terms in the title (11)：
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