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J-GLOBAL ID:201502212443334986   Reference number:15A0166305

製パンプロセスにおけるパン酵母のストレス耐性:プロリン・アルギニン代謝と育種への応用

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Volume: 31  Issue:Page: 185-193  Publication year: Dec. 31, 2014 
JST Material Number: L1969A  ISSN: 1340-8267  CODEN: SHBIEA  Document type: Article
Article type: 文献レビュー  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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Microorganism physiology in general  ,  Cell physiology in general  ,  Flour products  ,  Gene expression 
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Reference (57):
  • 1) Ando, A., Suzuki, C. and Shima, J.: Survival of genetically modified and self-cloned strains of commercial baker's yeast in simulated natural environments: environmental risk assessment. Appl. Environ. Microbiol., 71, 7075–7082 (2005).
  • 2) Ando, A., Tanaka, F., Murata, Y., Takagi, H. and Shima, J.: Identification and classification of genes required for tolerance to high-sucrose stress revealed by genome-wide screening of Saccharomyces cerevisiae. FEMS Yeast Res., 6, 249–267 (2006).
  • 3) Attfield, P. V.: Stress tolerance: the key to effective strains of industrial baker's yeast. Nat. Biotechnol., 15, 1351–1357 (1997).
  • 4) Burrows, S.: Baker's yeast: The yeast, Vol. 3, Yeast technology. Rose, A. H. and Harrison, J. S. (eds.), p. 349–420, Academic Press, London (1970).
  • 5) Cronwright, G. R., Rohwer, J. M. and Prior, B. A.: Metabolic control analysis of glycerol synthesis in Saccharomyces cerevisiae. Appl. Environ. Microbiol., 68, 4448–4456 (2002).
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