Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

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...

Cur síos iomlán

Sábháilte in:

Sonraí bibleagrafaíochta
Rannpháirtithe:	Wongkhalaung Chakamas, Nakatomi Yasuo, Takano Hiriyuki, Kasetsart University
Formáid:	LEABHAR
Teanga:	Béarla
Ábhair:	Industria de equipos y accesorios para panadera̕ Hornera̕ Pan Industrias alimenticias Microbiologa̕ de alimentos Tecnologa̕ de alimentos Levadura para alimentos Levaduras Bakery equipment and supplies industry Baking Bread Food industry and trade Food microbiology Food technology Food yeasts Yeast Levadura de panadera̕ Industria de la panadera̕ Fermentacin̤ Fabricacin̤ de productos panificados Fermentacin̤ de la masa Panificacin̤ hibridacin̤ Tolerantes a la congelacin̤ Saccharomyces cerevisiae Masa congelada Fermentacin̤ de maltosa Coccin̤ al horno Bakery yeast Bakery industry Fermentation Manufacture of bakery products Fermentation of the dough Breadbaking Hybridization Rare mating To use for frozen dough Maltose fermentation Baking
Rochtain ar líne:	Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

Míreanna comhchosúla

General characteristics of fresh bakers yeast

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Mechanism of gas cell stability in bread making

Biotechnological methods and modern techniques of ensuring bread quality

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Enzymes , best friends of flours

Designer yeasts for the fermentation industry of the 21st century

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Seleccin̤ de levaduras

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

Pan e industria panaria , resumen

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

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Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Microorganismos y chocolate

Primary Beer Fermentation by Immobilized Yeast <U+0096> A Review on Flavour Formation and Control Strategies

Feasibility of continuous main fermentation of beer using immobilized yeast

Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Researches concerning temperature variation in dough during bread baking

The study of saccharomyces cerevisiae brewery yeast strain capacity of binding with magnesium in dynamic conditions

Selection and improvement of wine yeasts

Fermentación alcohólica de jugo de naranja con S. cerevisiae
Foilsithe / Cruthaithe: (2009)

Baking terminology

Ethanol fermentation of a diluted molasses medium by saccharomyces cerevisiae immobilized on chrysotile

[Glosario , Fabricacin̤ de productos panificados]

Effect of brewer<U+0092>s raw material on the course of main fermentation

Asesora̕ tčnica en panificacin̤

El pan y su proceso de elaboracin̤

Hybrid Modeling and Neural Prediction of the Wild Killer Yeast Fermentation Performance in a Wine Making Process

Modelling of functional states during saccharomyces cerevisiae fed-batch cultivation

Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados

Adjusting dough rheology