Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
Se llev ̤a cabo un estudio de hibridizacin̤ de dos cepas de levadura de panificacin̤ Saccharomyces cerevisiae aisladas en Tailandia, IFRPD 6080 e IFRPD 6081. Se emple ̤la tčnica de rare-mating con cepas de apareamiento haploides y diploides de levaduras de panificacin̤ japonesa. Se seleccionaron hb...
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| Format: | Book |
| Language: | English |
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| Online Access: | Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts |
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| 005 | 20201223000000.0 | ||
| 008 | 120903s2008 ck # g## #001 0#eng#d | ||
| 020 | |a 00755192 | ||
| 022 | |||
| 040 | |a CO-BoINGC | ||
| 041 | 0 | |a eng | |
| 245 | 1 | 0 | |a Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts |
| 246 | |a Hibridizacin̤ y seleccin̤ de cepas de Saccharomyces cerevisiae a partir de levaduras de panificacin̤ industriales | ||
| 264 | |a Bogot ̀(Colombia) : |b Revista VirtualPRO, |c 2008 | ||
| 520 | 3 | |a Se llev ̤a cabo un estudio de hibridizacin̤ de dos cepas de levadura de panificacin̤ Saccharomyces cerevisiae aisladas en Tailandia, IFRPD 6080 e IFRPD 6081. Se emple ̤la tčnica de rare-mating con cepas de apareamiento haploides y diploides de levaduras de panificacin̤ japonesa. Se seleccionaron hb̕ridos poliploides (triploides y tetraploides) producidos por rare-mating, y se indujeron por esporulacin̤. Se llev ̤a cabo un screening de segregantes obtenidos de clones de esporas individuales de los hb̕ridos por determinacin̤ de sus caracters̕ticas, por ejemplo, produccin̤ de levadura luego de su cultivo, contenidos de trihalosa y carbohidratos totales de la levadura obtenida, y produccin̤ de dix̤ido de carbono durante la fermentacin̤ con masa de pan. | |
| 650 | \ | \ | |a Industria de equipos y accesorios para panadera̕ |
| 650 | \ | \ | |a Hornera̕ |
| 650 | \ | \ | |a Pan |
| 650 | \ | \ | |a Industrias alimenticias |
| 650 | \ | \ | |a Microbiologa̕ de alimentos |
| 650 | \ | \ | |a Tecnologa̕ de alimentos |
| 650 | \ | \ | |a Levadura para alimentos |
| 650 | \ | \ | |a Levaduras |
| 650 | \ | \ | |a Bakery equipment and supplies industry |
| 650 | \ | \ | |a Baking |
| 650 | \ | \ | |a Bread |
| 650 | \ | \ | |a Food industry and trade |
| 650 | \ | \ | |a Food microbiology |
| 650 | \ | \ | |a Food technology |
| 650 | \ | \ | |a Food yeasts |
| 650 | \ | \ | |a Yeast |
| 650 | \ | \ | |a Levadura de panadera̕ |
| 650 | \ | \ | |a Industria de la panadera̕ |
| 650 | \ | \ | |a Fermentacin̤ |
| 650 | \ | \ | |a Fabricacin̤ de productos panificados |
| 650 | \ | \ | |a Fermentacin̤ de la masa |
| 650 | \ | \ | |a Panificacin̤ |
| 650 | \ | \ | |a hibridacin̤ |
| 650 | \ | \ | |a Tolerantes a la congelacin̤ |
| 650 | \ | \ | |a Saccharomyces cerevisiae |
| 650 | \ | \ | |a Masa congelada |
| 650 | \ | \ | |a Fermentacin̤ de maltosa |
| 650 | \ | \ | |a Coccin̤ al horno |
| 650 | \ | \ | |a Bakery yeast |
| 650 | \ | \ | |a Bakery industry |
| 650 | \ | \ | |a Fermentation |
| 650 | \ | \ | |a Manufacture of bakery products |
| 650 | \ | \ | |a Fermentation of the dough |
| 650 | \ | \ | |a Breadbaking |
| 650 | \ | \ | |a Hybridization |
| 650 | \ | \ | |a Rare mating |
| 650 | \ | \ | |a Saccharomyces cerevisiae |
| 650 | \ | \ | |a To use for frozen dough |
| 650 | \ | \ | |a Maltose fermentation |
| 650 | \ | \ | |a Baking |
| 700 | \ | \ | |a Wongkhalaung Chakamas |
| 700 | \ | \ | |a Nakatomi Yasuo |
| 700 | \ | \ | |a Takano Hiriyuki |
| 700 | \ | \ | |a Kasetsart University |
| 856 | |z Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts |u https://virtualpro.unach.elogim.com/biblioteca/hibridizacion-y-seleccion-de-cepas-de-saccharomyces-cerevisiae-a-partir-de-levaduras-de-panificacion-industriales | ||