Growth characteristics of freeze-tolerant baker’s yeast Saccharomyces cerevisiae AFY in aerobic batch culture-Reference-Cited by-同舟云学术

Growth characteristics of freeze-tolerant baker’s yeast Saccharomyces cerevisiae AFY in aerobic batch culture

Published:2016-04-23 Issue:1 Volume:5 Page:
ISSN:2193-1801
Container-title:SpringerPlus
language:en
Short-container-title:SpringerPlus

Author:

Ji Meng,Miao Yelian,Chen Jie Yu,You Yebing,Liu Feilong,Xu Lin

Funder

973 Program, China

863 Program, China

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://link.springer.com/content/pdf/10.1186/s40064-016-2151-3.pdf

Reference27 articles.

1. Aguilar-Uscanga MG, Garcia-Alvarado Y, Gomez-Rodriguez J, Phister T, Delia ML, Strehaiano P (2011) Modelling the growth and ethanol production of Brettanomyces bruxellensis at different glucose concentrations. Lett Appl Microbiol 53:141–149

2. Barrera-Martínez I, González-García RA, Salgado-Manjarrez E, Aranda-Barradas JS (2011) A simple metabolic flux balance analysis of biomass and bioethanol production in Saccharomyces cerevisiae fed-batch cultures. Biotechnol Bioprocess Eng 16:13–22

3. Bertilsson M, Andersson J, Lidén G (2008) Modeling simultaneous glucose and xylose uptake in Saccharomyces cerevisiae from kinetics and gene expression of sugar transporters. Bioprocess Biosyst Eng 31:369–377

4. Birol G, Doruker P, Kardar B, Onsan ZI, Ülgen K (1998) Mathematical description of ethanol fermentation by immobilised Saccharomyces cerevisiae. Process Biochem 7:763–771

5. Chen J (2015) Studies of the growth and fermentation characteristics of frozen-tolerant yeast AFY-1. MD. thesis, Nanjing Tech University, Nanjing, China (in Chinese)

Cited by 11 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. Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage;Frontiers in Microbiology;2024-04-12

2. Cryoprotectants for Frozen Dough: A Review;Food Biophysics;2023-05-31

3. Recent advances in the technology of quick‐frozen baozi: a review;International Journal of Food Science & Technology;2022-01-20

4. Sustainability of Bioethanol Production;Clean Energy Production Technologies;2022

5. Preservation of non‐ Saccharomyces yeasts: Current technologies and challenges;Comprehensive Reviews in Food Science and Food Safety;2021-06-06