Stress tolerance: The key to effective strains of industrial baker's yeast

Nature Biotechnology

Volumn 15, Issue 13, 1997, Pages 1351-1357

  Attfield, Paul V ^a  

^a Burns Philp Technology and Research Centre   (Australia)

Author keywords

Fermentation; Food biotechnology; Saccharomyces cerevisiae

Indexed keywords

BIOTECHNOLOGY; DISTILLATION; FERMENTATION; FOOD HANDLING; FOOD INDUSTRY; NONHUMAN; PRIORITY JOURNAL; PROTEIN PROCESSING; REVIEW; SACCHAROMYCES CEREVISIAE; SIGNAL TRANSDUCTION; STRESS; YEAST;

BIOMASS; DNA REPAIR; DNA, RECOMBINANT; FERMENTATION; FOOD INDUSTRY; HEAT-SHOCK PROTEINS; INDUSTRIAL MICROBIOLOGY; OXIDOREDUCTASES; REACTIVE OXYGEN SPECIES; SACCHAROMYCES CEREVISIAE; SIGNAL TRANSDUCTION; TRANSCRIPTION, GENETIC;

SACCHAROMYCES CEREVISIAE;

EID: 0031454272     PISSN: 10870156     EISSN: None     Source Type: Journal    
DOI: 10.1038/nbt1297-1351     Document Type: Review

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