Expression, Purification and Characterization of Maltase from “Quick” Baker’s Yeast
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Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-662-46318-5_29
Reference26 articles.
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3. Bell PJ, Higgins VJ, Attfield PV (2001) Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media. Lett Appl Microbiol 32:224–229
4. Hazell B, Attfield P (1999) Enhancement of maltose utilisation by Saccharomyces cerevisiae in medium containing fermentable hexoses. J Ind Microbiol Biotechnol 22:627–632
5. Jiang T, Xiao D, Gao Q (2008) Characterisation of maltose metabolism in lean dough by lagging and non-lagging baker’s yeast strains. Ann Microbiol 58:655–660
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1. Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker’s Yeast;Frontiers in Microbiology;2021-06-01
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