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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Główni autorzy: Aslankoohi, Elham, Zhu, Bo, Rezaei, Mohammad Naser, Voordeckers, Karin, De Maeyer, Dries, Marchal, Kathleen, Dornez, Emmie, Courtin, Christophe M., Verstrepen, Kevin J.
Format: Artigo
Język:Inglês
Wydane: American Society for Microbiology 2013
Hasła przedmiotowe:
Food Microbiology
Dostęp online: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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