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Volumn 32, Issue 4, 2001, Pages 224-229

Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media

(3) Bell, P J L a,b Higgins, V J a,b Attfield, P V a,b

a MACQUARIE UNIVERSITY (Australia)

b UNIVERSITY OF NEW SOUTH WALES (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MALTOSE; OSMOSIS;

BAKER'S YEAST; BREAD DOUGH; GENERA SACCHAROMYCES; HIGH OSMOTIC STRESS; OSMOTIC CONDITIONS; RANDOMLY DISTRIBUTED; SACCHAROMYCES; WILD TYPES; YEAST STRAIN;

YEAST;

MALTOSE; SUGAR;

ARTICLE; FERMENTATION; GENE DUPLICATION; GENE MUTATION; NONHUMAN; OSMOTIC STRESS; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; SUGAR TRANSPORT;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0035067565 PISSN: 02668254 EISSN: None Source Type: Journal
DOI: 10.1046/j.1472-765X.2001.00894.x Document Type: Article

Times cited : (76)

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