A novel method for screening high glycerol- and ester-producing brewing yeasts (Saccharomyces cerevisiae) by heat shock treatment
- Author
- OMORI, T1 ; UMEMOTO, Y1 ; OGAWA, K1 ; KAJIWARA, Y1 ; SHIMODA, M1 ; WADA, H1
[1] Research Laboratory, Sanwa Shurui Co. Ltd., 2231-1 Yamamoto, Usa, Oita 879-04, Japan - Source
Journal of fermentation and bioengineering. 1997, Vol 83, Num 1, pp 64-69 ; ref : 35 ref
- CODEN
- JFBIEX
- ISSN
- 0922-338X
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology
- Publisher
- Society for Fermentation and Bioengineering, Osaka
- Publication country
- Japan
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité enzymatique Amélioration génétique Choc thermique Criblage Ester Glycérol Isolement Levure brasserie Levure saké Levure vinification Mutation Méthode Production Résistance Saccharomyces cerevisiae Traitement thermique Ascomycetes Fungi Levure Thallophyta
- Keyword (en)
- Enzymatic activity Genetic improvement Thermal shock Screening Ester Glycerol Isolation Brewer yeast Sake yeast Wine yeast Mutation Method Production Resistance Saccharomyces cerevisiae Heat treatment Ascomycetes Fungi Yeast Thallophyta
- Keyword (es)
- Actividad enzimática Enriquecimiento genético Choque térmico Cernido Ester Glicerol Aislamiento Levadura cerveza Levadura saké Levadura vinificación Mutación Método Producción Resistencia Saccharomyces cerevisiae Tratamiento térmico Ascomycetes Fungi Levadura Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C02 Genetic technics / 002A31C02B Mutant screening / 002A31C02B2 Eukaryotes
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2576364
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0922-338X(97)87329-1 
https://dx.doi.org/10.1016/S0922-338X(97)87329-1
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