Adaptive response and tolerance to weak acids in <i>Saccharomyces cerevisiae boulardii</i> : a metabolomics approach-Reference-Cited by-同舟云学术

Adaptive response and tolerance to weak acids in Saccharomyces cerevisiae boulardii : a metabolomics approach

Published:2022-02-22 Issue:5 Volume:57 Page:2918-2931
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Fu Junjie¹^ORCID,Liu Chaolan²,Li Li¹,Liu Jun¹,Tie Yu¹³,Wen Xueping¹,Zhao Qikai¹⁴,Qiao Zongwei⁵,An Zheming⁵,Zheng Jia⁵

Affiliation:

1. College of Biotechnology Engineering Sichuan University of Science and Engineering Yibin 644000 China

2. Antibiotics Research and Re‐evalution Key Laboratory of Sichuan Province Sichuan Industrial Institute of Antibiotics Chengdu University Chengdu 610052 China

3. Solid‐State Fermentation Resource Utilisation Key Laboratory of Sichuan Province Yibin 644000 China

4. HengfengHuaBang Biological Science and Technology Co., Ltd. Leshan 614000 China

5. Wuliangye Yibin Co, Ltd Yibin 644000 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15598

Reference63 articles.

1. Common Organisms and Probiotics: Saccharomyces boulardii

2. Glutathione excretion in response to heterologous protein secretion insaccharomyces cerevisiae

3. Functional genomics for food microbiology: Molecular mechanisms of weak organic acid preservative adaptation in yeast;Brul S.;CAB Reviews,2010

4. Value‐added probiotic development by high‐solid fermentation of sweet potato with Saccharomyces boulardii

5. Effect of acetic acid and pH on the cofermentation of glucose and xylose to ethanol by a genetically engineered strain of Saccharomyces cerevisiae

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