Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

<p>Abstract</p> <p>Background</p> <p>During the bread-making process, industrial baker's yeast, mostly <it>Saccharomyces cerevisiae</it>, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stress...

Full description

Bibliographic Details
Main Authors: Sasano Yu, Haitani Yutaka, Hashida Keisuke, Ohtsu Iwao, Shima Jun, Takagi Hiroshi
Format: Article
Language:English
Published: BMC 2012-04-01
Series:Microbial Cell Factories
Subjects:
Baker's yeast
Proline
Mpr1
Nitric oxide
Baking-associated stress tolerance
Online Access:http://www.microbialcellfactories.com/content/11/1/40

Internet

http://www.microbialcellfactories.com/content/11/1/40

Similar Items