Co-culture fermentation characteristics of antifreeze yeast and mining of related freezing-resistant genes-Reference-Cited by-同舟云学术

Co-culture fermentation characteristics of antifreeze yeast and mining of related freezing-resistant genes

Published:2023-01-14 Issue:5 Volume:249 Page:1161-1172
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

He Wenqian,Xue Meicui,Yu Hui,Zhang Xiuqin,Lin Yi,Chen Yuying,Wang Liping

Funder

Scientific Research Project of Key Research Base of Humanities and Social Sciences in Sichuan Universities of Sichuan Provincial Department of Education

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04204-1.pdf

Reference45 articles.

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3. Birch AN, Petersen MA, Hansen AS et al (2013) Influence of commercial baker’s yeasts on bread aroma profiles. Food Res Int 52:160–166

4. Birch AN, Petersen MA, Hansen AS (2014) Aroma of wheat bread crumb. Cereal Chem 91:105–114

5. Cai X, Seitl I, Mu WM et al (2018) Biotechnical production of trehalose through the trehalose synthase pathway: current status and future prospects. Appl Microbiol Biotechnol 102:2965–2976

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