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المؤلفون: Yasuko Kita, Takeshi Akao, Nami Goto-Yamamoto, Kana Morikawa, Takamasa Shimoda, Masayuki Takahashi
المصدر: Appl Environ Microbiol
مصطلحات موضوعية: Fermentation starter, Microorganism, Arginine, Applied Microbiology and Biotechnology, 03 medical and health sciences, chemistry.chemical_compound, Latilactobacillus sakei, Food science, Lactic Acid, 030304 developmental biology, 0303 health sciences, Ecology, biology, 030306 microbiology, Chemistry, business.industry, Alcoholic Beverages, Temperature, food and beverages, Hydrogen-Ion Concentration, biology.organism_classification, Yeast, Lactic acid, Lactobacillus sakei, Fermentation, Food Microbiology, Brewing, business, Lactic acid fermentation, Bacteria, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39621ae32ad45914e0c22eeea1fcb674
https://pubmed.ncbi.nlm.nih.gov/33452026 -
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المؤلفون: Hitoshi Shimoi, Yan Zhou, Takeshi Akao, Hong Wu, Chiemi Noguchi, Daisuke Watanabe
المصدر: Applied and Environmental Microbiology. 77:934-941
مصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Saccharomyces cerevisiae, Ethanol fermentation, Biology, Applied Microbiology and Biotechnology, chemistry.chemical_compound, Gene Expression Regulation, Fungal, Gene expression, Oligonucleotide Array Sequence Analysis, Reporter gene, Ethanol, Ecology, Reverse Transcriptase Polymerase Chain Reaction, business.industry, Alcoholic Beverages, food and beverages, biology.organism_classification, Yeast, DNA-Binding Proteins, Biochemistry, chemistry, Fermentation, Brewing, business, Heat-Shock Response, Transcription Factors, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::488cb8079f04c3a5563f706ddcd6c5d3
https://doi.org/10.1128/aem.01869-10