المؤلفون: Furukawa S; Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-8510, Japan. Electronic address: furukawa@brs.nihon-u.ac.jp., Watanabe T, Toyama H, Morinaga Y

المصدر: Journal of bioscience and bioengineering [J Biosci Bioeng] 2013 Nov; Vol. 116 (5), pp. 533-9. Date of Electronic Publication: 2013 Jun 21.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Society for Biotechnology, Japan Country of Publication: Japan NLM ID: 100888800 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1347-4421 (Electronic) Linking ISSN: 13474421 NLM ISO Abbreviation: J Biosci Bioeng Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Food Microbiology* , Symbiosis*, Bacteria/*metabolism , Fungi/*metabolism, Acetic Acid/metabolism ; Alcoholic Beverages/microbiology ; Edible Grain/metabolism ; Lactic Acid/metabolism ; Yeasts/metabolism

المؤلفون: Xinlei Wang, Zhilei Fu, Baoguo Sun, Mingquan Huang, Guangsen Fan, Yanqiu Xia, Xiuting Li, Yuhang Zhang

المصدر: Journal of bioscience and bioengineering. 127(3)

مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Weissella, Microorganism, Population, Bioengineering, 01 natural sciences, Applied Microbiology and Biotechnology, 03 medical and health sciences, 010608 biotechnology, Lactobacillus, Saccharomycopsis, Food science, education, Trichocomaceae, education.field_of_study, biology, Bacteria, Chemistry, Alcoholic Beverages, Pantoea, Fungi, biology.organism_classification, Galactomyces, 030104 developmental biology, Taste, Fermentation, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7fbdf00ee8626d125e32f524315f13a
https://pubmed.ncbi.nlm.nih.gov/30241902

المؤلفون: Daisuke, Watanabe, Maika, Kumano, Yukiko, Sugimoto, Minoru, Ito, Masataka, Ohashi, Keisuke, Sunada, Toshinari, Takahashi, Tasuku, Yamada, Hiroshi, Takagi

المصدر: Journal of bioscience and bioengineering. 126(5)

مصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Bacteria, Lactobacillales, Alcoholic Beverages, Fermentation, Lactic Acid, Saccharomyces cerevisiae, Metabolic Networks and Pathways

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::fa3b9475bc35dff6f77656e1595fcc82
https://pubmed.ncbi.nlm.nih.gov/29861316

المؤلفون: Taisuke Watanabe, Yasushi Morinaga, Soichi Furukawa, Hirohide Toyama

المصدر: Journal of Bioscience and Bioengineering. 116:533-539

مصطلحات موضوعية: Bacteria, biology, Alcoholic Beverages, Microorganism, Fungi, food and beverages, Bioengineering, Industrial fermentation, biology.organism_classification, Applied Microbiology and Biotechnology, Yeast, Symbiosis, Yeasts, Fermentation, Botany, Food Microbiology, Lactic Acid, Edible Grain, Acetic acid bacteria, Fermentation in food processing, Acetic Acid, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f1f483406aa8ca9fc9059c92ad180f7
https://doi.org/10.1016/j.jbiosc.2013.05.017