164 related articles for article (PubMed ID: 7574602)
1. Isolation of a cold-sensitive fermentation mutant of a baker's yeast strain and its use in a refrigerated dough process.
Kyogoku Y; Ouchi K
Appl Environ Microbiol; 1995 Feb; 61(2):639-42. PubMed ID: 7574602
[TBL] [Abstract][Full Text] [Related]
2. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.
Rezaei MN; Dornez E; Jacobs P; Parsi A; Verstrepen KJ; Courtin CM
Food Microbiol; 2014 May; 39():108-15. PubMed ID: 24387860
[TBL] [Abstract][Full Text] [Related]
3. Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.
Zhang CY; Lin X; Feng B; Liu XE; Bai XW; Xu J; Pi L; Xiao DG
Appl Microbiol Biotechnol; 2016 Jul; 100(14):6375-6383. PubMed ID: 27041690
[TBL] [Abstract][Full Text] [Related]
4. Isolation of baker's yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses.
Tsolmonbaatar A; Hashida K; Sugimoto Y; Watanabe D; Furukawa S; Takagi H
Int J Food Microbiol; 2016 Dec; 238():233-240. PubMed ID: 27672730
[TBL] [Abstract][Full Text] [Related]
5. Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant.
Ando A; Nakamura T
J Biosci Bioeng; 2016 Oct; 122(4):441-5. PubMed ID: 27056577
[TBL] [Abstract][Full Text] [Related]
6. Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.
Sasano Y; Haitani Y; Hashida K; Oshiro S; Shima J; Takagi H
Int J Food Microbiol; 2013 Aug; 165(3):241-5. PubMed ID: 23800735
[TBL] [Abstract][Full Text] [Related]
7. Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast.
Sasano Y; Haitani Y; Hashida K; Ohtsu I; Shima J; Takagi H
Microb Cell Fact; 2012 Apr; 11():40. PubMed ID: 22462683
[TBL] [Abstract][Full Text] [Related]
8. Importance of Proteasome Gene Expression during Model Dough Fermentation after Preservation of Baker's Yeast Cells by Freezing.
Watanabe D; Sekiguchi H; Sugimoto Y; Nagasawa A; Kida N; Takagi H
Appl Environ Microbiol; 2018 Jun; 84(12):. PubMed ID: 29625985
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough.
Sasano Y; Takahashi S; Shima J; Takagi H
Int J Food Microbiol; 2010 Mar; 138(1-2):181-5. PubMed ID: 20096471
[TBL] [Abstract][Full Text] [Related]
10. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.
Aslankoohi E; Rezaei MN; Vervoort Y; Courtin CM; Verstrepen KJ
PLoS One; 2015; 10(3):e0119364. PubMed ID: 25764309
[TBL] [Abstract][Full Text] [Related]
11. Bread Dough and Baker's Yeast: An Uplifting Synergy.
Struyf N; Van der Maelen E; Hemdane S; Verspreet J; Verstrepen KJ; Courtin CM
Compr Rev Food Sci Food Saf; 2017 Sep; 16(5):850-867. PubMed ID: 33371607
[TBL] [Abstract][Full Text] [Related]
12. The impact of yeast fermentation on dough matrix properties.
Rezaei MN; Jayaram VB; Verstrepen KJ; Courtin CM
J Sci Food Agric; 2016 Aug; 96(11):3741-8. PubMed ID: 26676687
[TBL] [Abstract][Full Text] [Related]
13. Functional genomic analysis of commercial baker's yeast during initial stages of model dough-fermentation.
Tanaka F; Ando A; Nakamura T; Takagi H; Shima J
Food Microbiol; 2006 Dec; 23(8):717-28. PubMed ID: 16943074
[TBL] [Abstract][Full Text] [Related]
14. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.
Zhang CY; Bai XW; Lin X; Liu XE; Xiao DG
J Food Sci; 2015 Dec; 80(12):M2879-85. PubMed ID: 26580148
[TBL] [Abstract][Full Text] [Related]
15. Development of intra-strain self-cloning procedure for breeding baker's yeast strains.
Nakagawa Y; Ogihara H; Mochizuki C; Yamamura H; Iimura Y; Hayakawa M
J Biosci Bioeng; 2017 Mar; 123(3):319-326. PubMed ID: 27829542
[TBL] [Abstract][Full Text] [Related]
16. Overexpression of the transcription activator Msn2 enhances the fermentation ability of industrial baker's yeast in frozen dough.
Sasano Y; Haitani Y; Hashida K; Ohtsu I; Shima J; Takagi H
Biosci Biotechnol Biochem; 2012; 76(3):624-7. PubMed ID: 22451415
[TBL] [Abstract][Full Text] [Related]
17. Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast.
Shima J; Hino A; Yamada-Iyo C; Suzuki Y; Nakajima R; Watanabe H; Mori K; Takano H
Appl Environ Microbiol; 1999 Jul; 65(7):2841-6. PubMed ID: 10388673
[TBL] [Abstract][Full Text] [Related]
18. Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.
Lin X; Zhang CY; Bai XW; Song HY; Xiao DG
Microb Cell Fact; 2014 Jul; 13():93. PubMed ID: 24993311
[TBL] [Abstract][Full Text] [Related]
19. Mathematical model of sugar uptake in fermenting yeasted dough.
Loveday SM; Winger RJ
J Agric Food Chem; 2007 Jul; 55(15):6325-9. PubMed ID: 17595109
[TBL] [Abstract][Full Text] [Related]
20. Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough.
Zhang CY; Lin X; Song HY; Xiao DG
World J Microbiol Biotechnol; 2015 Aug; 31(8):1241-9. PubMed ID: 26003653
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
