Identification of genes whose expressions are enhanced or reduced in baker's yeast during fed-batch culture process using molasses medium by DNA microarray analysis

International Journal of Food Microbiology

Volumn 102, Issue 1, 2005, Pages 63-71

  Shima, Jun ^a   Kuwazaki, Seigo ^a   Tanaka, Fumiko ^a   Watanabe, Hajime ^b   Yamamoto, Hideki ^b   Nakajima, Ryoichi ^b   Tokashiki, Tadaaki ^c   Tamura, Hiromi ^c  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Oriental Yeast Co Ltd   (Japan)

^c Tropical Technology Center   (Japan)

Author keywords

Baker's yeast; DNA microarray; Fed batch culture; Gene expression; Molasses

Indexed keywords

AMINO ACID; BIOTIN; CERULOPLASMIN; FORMATE DEHYDROGENASE; IRON; MALTOSE; MOLASSES; PYRIDOXINE; SIDEROPHORE; THIAMINE;

AMINO ACID METABOLISM; ARTICLE; DNA MICROARRAY; FED BATCH CULTURE; FERMENTATION MEDIUM; FUNGAL BIOMASS; FUNGAL STRAIN; FUNGUS CULTURE; GENE EXPRESSION PROFILING; GENE IDENTIFICATION; GENE SYNTHESIS; IRON BALANCE; IRON METABOLISM; IRON TRANSPORT; PROTEIN EXPRESSION; SACCHAROMYCES CEREVISIAE;

CULTURE MEDIA; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; GENE EXPRESSION REGULATION, FUNGAL; HYDROGEN-ION CONCENTRATION; MOLASSES; OLIGONUCLEOTIDE ARRAY SEQUENCE ANALYSIS; RNA, FUNGAL; SACCHAROMYCES CEREVISIAE;

ARUNDINARIA;

EID: 19944362572     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.12.003     Document Type: Article

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