Utilization of KHR killer as genetic marker for purity test of starter yeast during fermentation of grape musts-Reference-Cited by-同舟云学术

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Utilization of KHR killer as genetic marker for purity test of starter yeast during fermentation of grape musts

Published:1992-01 Issue:1 Volume:73 Page:70-72
ISSN:0922-338X
Container-title:Journal of Fermentation and Bioengineering
language:en
Short-container-title:Journal of Fermentation and Bioengineering

Author:

Goto Shoji,Kitano Kazuyoshi,Shinohara Takashi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference5 articles.

1. Wine yeast populations in fresh grape musts of different harvest times;Goto;J. Ferment. Technol,1977

2. Changes of the wild yeast flora in sulfited grape musts;Goto,1980

3. Marquage genetique de levures, outil de controle des fermentations en souche pure;Vezinhet;Bull. Office International de la Vigne et du Vin,1984

4. Occurrence of wild killer yeasts in Japanese wineries and their characteristics;Kitano;J. Ferment. Technol,1984

5. Killer phenomenon independent of RNA plasmid;Kitano,1988

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation;LWT;2021-10

2. Introducing the killer factor into industrial strains of S. cerevisiae as a marker;Progress in Biotechnology;2000

3. Microflora, Selection and Genetic Improvement of Yeasts and Lactic Acid Bacteria in Winemaking;Nippon Nōgeikagaku Kaishi;1996

4. Isolation and identification of killer yeasts from sugar cane molasses;Letters in Applied Microbiology;1995-08

5. KINETIC-STUDIES OF KILLER TOXIN K1 BINDING TO YEAST-CELLS INDICATE 2 RECEPTOR POPULATIONS;ARCH MICROBIOL;1994

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