4.7 Article

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

Related references

Note: Only part of the references are listed.
Review Biotechnology & Applied Microbiology

Novel mutagenesis and screening technologies for food microorganisms: advances and prospects

Qinghui Yu et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)

Review Food Science & Technology

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Putu Virgina Partha Devanthi et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Biotechnology & Applied Microbiology

Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia (Oreochromis niloticus) Fillets

Junheng Zhang et al.

JOURNAL OF FOOD PROTECTION (2019)

Article Biotechnology & Applied Microbiology

Microbe participation in aroma production during soy sauce fermentation

Risa Harada et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2018)

Article Agriculture, Multidisciplinary

Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain

Wei Qi et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Biochemistry & Molecular Biology

Artemin protects cells and proteins against oxidative and salt stress

Zeinab Takalloo et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Agriculture, Multidisciplinary

Cholesterol-Lowering Activity of Tartary Buckwheat Protein

Chengnan Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Biotechnology & Applied Microbiology

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

Risa Harada et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2017)

Article Multidisciplinary Sciences

Protective Effects of Arginine on Saccharomyces cerevisiae Against Ethanol Stress

Yanfei Cheng et al.

SCIENTIFIC REPORTS (2016)

Article Biotechnology & Applied Microbiology

Modulation of mitochondrial membrane integrity and ROS formation by high temperature in Saccharomyces cerevisiae

Min Zhang et al.

ELECTRONIC JOURNAL OF BIOTECHNOLOGY (2015)

Review Agriculture, Multidisciplinary

Buckwheat as a Functional Food and Its Effects on Health

Juan Antonio Gimenez-Bastida et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Biotechnology & Applied Microbiology

Expression of key hydrolases for soy sauce fermentation in Zygosaccharomyces rouxii

Masanobu Yuzuki et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2015)

Article Food Science & Technology

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

Young-Ran Song et al.

JOURNAL OF FOOD SCIENCE (2015)

Article Biochemistry & Molecular Biology

Two glycerol uptake systems contribute to the high osmotolerance of Zygosaccharomyces rouxii

Michala Duskova et al.

MOLECULAR MICROBIOLOGY (2015)

Review Plant Sciences

Advance on the benefits of bioactive peptides from buckwheat

Xiaoli Zhou et al.

PHYTOCHEMISTRY REVIEWS (2015)

Article Biotechnology & Applied Microbiology

Candidacidal mechanism of the arenicin-3-derived peptide NZ17074 from Arenicola marina

Xiaojie Wang et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)

Review Food Science & Technology

Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii

Tikam Chand Dakal et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Biotechnology & Applied Microbiology

Soy peptides enhance yeast cell growth at low temperatures

Sayuri Kitagawa et al.

BIOTECHNOLOGY LETTERS (2013)

Article Biotechnology & Applied Microbiology

Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce

Xiaohong Cao et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2012)

Review Microbiology

Alkali Metal Cation Transport and Homeostasis in Yeasts

Joaquin Arino et al.

MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2010)

Article Food Science & Technology

Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

C van der Sluis et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)