Isolation and characterization of freeze-tolerant yeasts from nature available for the frozen-dough method.-Reference-Cited by-同舟云学术

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Isolation and characterization of freeze-tolerant yeasts from nature available for the frozen-dough method.

Published:1990 Issue:3 Volume:54 Page:829-831
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

HAHN Young-Sook,KAWAI Hiroyasu

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Cited by 12 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. History and Domestication of Saccharomyces cerevisiae in Bread Baking;Frontiers in Genetics;2020-11-11

2. Stress Tolerance of Baker’s Yeast During Bread-Making Processes;Stress Biology of Yeasts and Fungi;2015

3. Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough;International Journal of Food Microbiology;2007-05

4. Determinants of Freeze Tolerance in Microorganisms, Physiological Importance, and Biotechnological Applications;Advances in Applied Microbiology Volume 53;2003

5. A DNA region ofTorulaspora delbrueckii containing theHIS3 gene: sequence, gene order and evolution;Yeast;2003

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