Engineering baker’s yeast: room for improvement
- 1 June 1999
- journal article
- review article
- Published by Elsevier in Trends in Biotechnology
- Vol. 17 (6), 237-244
- https://doi.org/10.1016/s0167-7799(99)01318-9
Abstract
No abstract availableKeywords
This publication has 51 references indexed in Scilit:
- The Transcriptional Program of Sporulation in Budding YeastScience, 1998
- Control of metabolic flux in yeasts and fungiTrends in Biotechnology, 1997
- Biotechnology of bread bakingTrends in Food Science & Technology, 1997
- Bioethanol from sweet sorghum: Simultaneous saccharification and fermentation of carbohydrates by a mixed microbial cultureProcess Biochemistry, 1996
- Ethanolic fermentation of lignocellulose hydrolysatesApplied Biochemistry and Biotechnology, 1996
- Construction of baker's yeast strains that secrete Aspergillus oryzae alpha-amylase and their use in bread makingJournal of Cereal Science, 1995
- A two-component system that regulates an osmosensing MAP kinase cascade in yeastNature, 1994
- An Osmosensing Signal Transduction Pathway in YeastScience, 1993
- Improvement of baker's and brewer's yeast by gene technologyFood Biotechnology, 1990
- Regulation of Sugar and Ethanol Metabolism inSaccharomyces cerevisiaeCritical Reviews in Biochemistry and Molecular Biology, 1990