Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker’s yeast in lean dough

World Journal of Microbiology and Biotechnology

Volumn 31, Issue 8, 2015, Pages 1241-1249

  Zhang, Cui Ying ^a   Lin, Xue ^a   Song, Hai Yan ^a   Xiao, Dong Guang ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Baker s yeast; Lean dough; Leavening ability; Maltase; Maltose metabolism; Maltose permease

Indexed keywords

FERMENTATION; METABOLISM; PHYSIOLOGY; YEAST;

ALPHA GLUCOSIDASE; FERMENTABLE SUGARS; LEAN DOUGH; LEAVENING ABILITY; MALTASE; OVER-EXPRESSION; OVEREXPRESSION STRAIN; RATE LIMITING FACTORS;

MALTOSE;

ALPHA GLUCOSIDASE; COTRANSPORTER; GLUCOSE TRANSPORTER; MAL62 PROTEIN, S CEREVISIAE; MALTOSE; MALTOSE TRANSPORT SYSTEM, S CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEIN;

ANALYSIS; ENZYMOLOGY; FERMENTATION; FLOUR; GENETICS; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE;

ALPHA-GLUCOSIDASES; FERMENTATION; FLOUR; MALTOSE; MONOSACCHARIDE TRANSPORT PROTEINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; SYMPORTERS;

EID: 84933674581     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-015-1874-6     Document Type: Article

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