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Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation
The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investiga...
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| 主要な著者: | , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology
2013
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3837736/ https://ncbi.nlm.nih.gov/pubmed/24056467 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02649-13 |
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