Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

El crecimiento de la levadura de panificacin̤ Saccharomyces cerevisiae en un medio que contiene sacarosa requiere un alto nivel de actividad extracelular de la enzima invertasa. Sin embargo la expresin̤ de la invertasa est ̀bajo el estricto control de la represin̤ de glucosa en S. cerevisiae. Adicio...

Full description

Bibliographic Details

Other Authors:	T<U+00fc>rkel Sezai, Turgut T<U+00fc>lay, The Scientific & Technological Research Council of Turkey (T<U+00dc>BITAK)
Format:	Book
Language:	English
Subjects:	Hornera̕ Pan Enzimas Enzimas - Aplicaciones industriales Microbiologa̕ de alimentos Tecnologa̕ de alimentos Levadura para alimentos Glucosa Levaduras Baking Bread Enzymes Enzymes - Industrial applications Food microbiology Food technology Food yeasts Glucose Yeast Invertasa Suc2 Cerevisiae Estrš hiperosmt̤ico Represin̤ de glucosa Levadura de panadera̕ Industria de la panadera̕ Fermentacin̤ Fabricacin̤ de productos panificados Panificacin̤ Cepas Molčulas catalizadoras Invertase Hyperosmotic stress Glucose repression Bakery yeast Bakery industry Fermentation Manufacture of bakery products Breadbaking Co2 production Srains Catalytic molecules
Online Access:	Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
Tags:	Add Tag No Tags, Be the first to tag this record!