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Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough

✍ Scribed by Yu Sasano; Yutaka Haitani; Keisuke Hashida; Iwao Ohtsu; Jun Shima; Hiroshi Takagi

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Proline accumulation in baker's yeast en

✍ Yu Sasano; Yutaka Haitani; Iwao Ohtsu; Jun Shima; Hiroshi Takagi 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 436 KB

Antioxidant N-acetyltransferase Mpr1/2 o

✍ Yu Sasano; Shunsuke Takahashi; Jun Shima; Hiroshi Takagi 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 237 KB

Enhancement of the proline and nitric ox

✍ Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Ohtsu, Iwao; Shima, Jun; Takagi, 📂 Article 📅 2012 🏛 BioMed Central 🌐 English ⚖ 332 KB

Enhanced freeze tolerance of baker’s yea

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