Effects ofSNF1on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough-Reference-Cited by-同舟云学术

Effects ofSNF1on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough

Published:2015-11-18 Issue:12 Volume:80 Page:M2879-M2885
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Cui-Ying¹,Bai Xiao-Wen¹,Lin Xue¹,Liu Xiao-Er¹,Xiao Dong-Guang¹

Affiliation:

1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology; Tianjin Univ. of Science and Technology; Tianjin 300457 P. R. China

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

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2. Deletion of NTH1 and HSP12 increases the freeze–thaw resistance of baker’s yeast in bread dough;Microbial Cell Factories;2022-07-25

3. Protein kinases Elm1 and Sak1 of Saccharomyces cerevisiae exerted different functions under high-glucose and heat shock stresses;Applied Microbiology and Biotechnology;2022-02-23

4. Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker’s Yeast;Frontiers in Microbiology;2021-06-01

5. Effect of overexpression of SNF1 on the transcriptional and metabolic landscape of baker’s yeast under freezing stress;Microbial Cell Factories;2021-01-07