Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process-Reference-Cited by-同舟云学术

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Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

Published:2017-09-13 Issue:3 Volume:3 Page:44
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Varelas Vassileios,Sotiropoulou Evangelia,Karambini Xara,Liouni Maria,Nerantzis Elias

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

http://www.mdpi.com/2311-5637/3/3/44/pdf

Reference58 articles.

1. Autophagic Processes in Yeast: Mechanism, Machinery and Regulation

2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts;Ribéreau-Gayon,2006

3. Yeasts in Biotechnology;Branduardi,2012

4. Genetics of Yeast Mannoprotein Biosynthesis;Ballou,1980

5. Genetics and Regulation of Glycogen and Trehalose Metabolism in Saccharomyces cerevisiae;François,2012

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