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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Detaylı Bibliyografya
Asıl Yazarlar: Aslankoohi, Elham, Zhu, Bo, Rezaei, Mohammad Naser, Voordeckers, Karin, De Maeyer, Dries, Marchal, Kathleen, Dornez, Emmie, Courtin, Christophe M., Verstrepen, Kevin J.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2013
Konular:
Food Microbiology
Online Erişim: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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