Characterization of an alternative baking strain of Saccharomyces cerevisiae isolated from fermented cherry fruits by the analysis of SUC2 gene

Food Science and Technology Research

Volumn 16, Issue 1, 2010, Pages 45-50

  Oda, Yuji ^a   Mikumo, Dai ^a   Tajima, Kanako ^a   Yamauchi, Hiroaki ^b  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Baker's yeast; Dough; Invertase; Leavening; Suc gene

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 77649315355     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.45     Document Type: Article

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