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Enhancement of glycerol production by brewing yeast (Saccharomyces cerevisiae) with heat shock treatment

  • Published:1996-01 Issue:2 Volume:82 Page:187-190
  • ISSN:0922-338X
  • Container-title:Journal of Fermentation and Bioengineering
  • language:en
  • Short-container-title:Journal of Fermentation and Bioengineering

Author:

Omori Toshiro,Ogawa Kiyoshi,Umemoto Yasufumi,Yuki Kenji,Kajihara Yasuhiro,Shimoda Masahiko,Wada Hisatsugu

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference34 articles.

1. Effects of glycerol in mash on flavor components of barley shochu;Omori;J. Brew. Soc. Japan,1994

2. Improvement of barley shochu flavor by controlling the glycerol concentration in the mash;Omori;Seibutsu-kogaku,1995

3. Breeding of high glycerol producing shochu yeast (Saccharomyces cerevisiae) with acquired salt-tolerance;Omori;J. Ferment. Bioeng.,1995

4. Source and composition of glycerol in barley shochu mash;Omori;J. Brew. Soc. Japan,1994

5. Alteration in translatable ribonucleic acid after heat shock of Saccharomyces cerevisiae;McAlister;J. Bacteriol.,1980
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