Phytase-active yeasts from grain-based food and beer

Journal of Applied Microbiology

Volumn 110, Issue 6, 2011, Pages 1370-1380

  Nuobariene, L ^a   Hansen, A S ^a   Jespersen, L ^a   Arneborg, N ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Baking yeast; Brewer's yeast; Candida krusei; Phytase activity; Saccharomyces cerevisiae; Saccharomyces pastorianus

Indexed keywords

BEER; CANDIDA; ENZYME ACTIVITY;

ACTIVE YEASTS; BAKING YEAST; BREWER'S YEASTS; CANDIDA KRUSEI; EXTRACELLULAR PHYTASE; PHYTASE ACTIVITY; PHYTASES; S.CEREVISIAE; SACCHAROMYCES PASTORIANUS; YEAST STRAIN;

YEAST;

PHYTASE;

BIOTECHNOLOGY; CHEMICAL COMPOSITION; ENZYME ACTIVITY; FOOD; FOOD PROCESSING; INDUSTRIAL PRODUCTION; MINERAL; TESTING METHOD; YEAST;

ARTICLE; ARXULA ADENINIVORANS; BEER; CANDIDA KRUSEI; CONTROLLED STUDY; DOUGH; ENZYME ACTIVITY; ENZYME SYNTHESIS; FOOD; GRAIN; KAZACHSTANIA EXIGUA; NONHUMAN; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS; SORGHUM; SPECIES IDENTIFICATION; YEAST;

ARXULA ADENINIVORANS; ISSATCHENKIA ORIENTALIS; KAZACHSTANIA; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES EXIGUUS; SACCHAROMYCES PASTORIANUS;

EID: 79955885936     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2011.04988.x     Document Type: Article

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