검색결과 : 100건
| No. | Article |
|---|---|
| 1 |
Generation of new hybrids by crossbreeding between bottom-fermenting yeast strains Ota T, Kanai K, Nishimura H, Yoshida S, Yoshimoto H, Inadome H, Kobayashi O Journal of Bioscience and Bioengineering, 131(1), 61, 2021 |
| 2 |
Application of Protein Hydrolysates from Defatted Walnut Meal in High-Gravity Brewing to Improve Fermentation Performance of Lager Yeast Li TL, Wu CY, Liao JQ, Jiang T, Xu HD, Lei HJ Applied Biochemistry and Biotechnology, 190(2), 360, 2020 |
| 3 |
Effect of the Ala234Asp replacement in mitochondrial branched-chain amino acid aminotransferase on the production of BCAAs and fusel alcohols in yeast Koonthongkaew J, Toyokawa Y, Ohashi M, Large CRL, Dunham MJ, Takagi H Applied Microbiology and Biotechnology, 104(18), 7915, 2020 |
| 4 |
Effect of pesticide residues on simulated beer brewing and its inhibition elimination by pesticide-degrading enzyme Wei QS, Zhong BC, Zhu JC, Hu SS, He J, Hong Q, He Q Journal of Bioscience and Bioengineering, 130(5), 496, 2020 |
| 5 |
Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine Zhu FB, Li S, Guan X, Huang K, Li QY Journal of Bioscience and Bioengineering, 130(2), 159, 2020 |
| 6 |
High-level production and characterization of a novel beta-1,3-1,4-glucanase from Aspergillus awamori and its potential application in the brewing industry Liu XQ, Jiang ZQ, Ma S, Yan QJ, Chen ZX, Liu HJ Process Biochemistry, 92, 252, 2020 |
| 7 |
Brewing with malted barley or raw barley: what makes the difference in the processes? Kok YJ, Ye LJ, Muller J, Ow DSW, Bi XZ Applied Microbiology and Biotechnology, 103(3), 1059, 2019 |
| 8 |
Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer Xu X, Bao M, Niu CT, Wang JJ, Liu CF, Zheng FY, Li YX, Li Q Biotechnology Letters, 41(3), 363, 2019 |
| 9 |
Key amino acid residues of the AGT1 permease required for maltotriose consumption and fermentation by Saccharomyces cerevisiae Trichez D, Knychala MM, Figueiredo CM, Alves SL, da Silva MA, Miletti LC, de Araujo PS, Stambuk BU Journal of Applied Microbiology, 126(2), 580, 2019 |
| 10 |
Key amino acid residues of the AGT1 permease required for maltotriose consumption and fermentation by Saccharomyces cerevisiae Trichez D, Knychala MM, Figueiredo CM, Alves SL, da Silva MA, Miletti LC, de Araujo PS, Stambuk BU Journal of Applied Microbiology, 126(2), 580, 2019 |