ザイゴサッカロミセス属、Zygosaccharomyces属
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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/02/21 18:44:03」(JST)
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English Journal
- Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine.
- Domizio P1, Liu Y2, Bisson LF3, Barile D4.
- Food microbiology.Food Microbiol.2014 Oct;43:5-15. doi: 10.1016/j.fm.2014.04.005. Epub 2014 Apr 30.
- Eight non-Saccharomyces wine strains, previously selected for their ability to modulate the final concentrations of various volatile compounds and to persist with Saccharomyces cerevisiae in mixed inocula fermentations of grape juice, have been analyzed in the present work to test their ability to r
- PMID 24929876
- Evaluation of indirect impedance for measuring microbial growth in complex food matrices.
- Johnson N1, Chang Z1, Bravo Almeida C1, Michel M1, Iversen C1, Callanan M2.
- Food microbiology.Food Microbiol.2014 Sep;42:8-13. doi: 10.1016/j.fm.2014.02.014. Epub 2014 Feb 26.
- The suitability of indirect impedance to accurately measure microbial growth in real food matrices was investigated. A variety of semi-solid and liquid food products were inoculated with Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Lactobacillus plantarum, Pseudomonas aeruginosa,
- PMID 24929710
- Identification and characterisation of organisms associated with chocolate pralines and sugar syrups used for their production.
- Marvig CL1, Kristiansen RM1, Madsen MG1, Nielsen DS2.
- International journal of food microbiology.Int J Food Microbiol.2014 Aug 18;185:167-76. doi: 10.1016/j.ijfoodmicro.2014.05.017. Epub 2014 Jun 2.
- Spoilage of chocolate pralines, due to growth of microorganisms tolerating low water activity, causes problems in the confectionary industry. Therefore, an increased knowledge on which organisms are present in the chocolate fillings and their tolerance towards low aw, pH, ethanol and other preservat
- PMID 24997272
Japanese Journal
- 醤油酵母Zygosaccharomyces rouxiiの産膜形成機構の解析(2)
- 渡部 潤,上原 健二,茂木 喜信
- 醤油の研究と技術 40(2), 93-98, 2014
- NAID 40020051120
- 醤油酵母Zygosaccharomyces rouxiiの産膜形成機構の解析(1)
- 渡部 潤,上原 健二,茂木 喜信
- 醤油の研究と技術 40(1), 41-49, 2014
- NAID 40019965536
- 3P-035 しょうゆ酵母における遺伝子発現系の開発
- 柚木 雅信,松島 健一朗,小山 泰二
- 日本生物工学会大会講演要旨集 65, 197, 2013-08-25
- NAID 110009737983
Related Links
- Zygosaccharomyces is a genus of yeast in the family Saccharomycetaceae. It was first described under the Saccharomyces genus but in 1983 it was reclassified to its current name in the work by Barnett et al. [1] The yeast has a ...
- Saccharomyces cerevisiae：清酒、ワイン、ビール、パンの製造など、広範囲（こうはんい）に利用されている最も代表的な酵母。全遺伝子配列が解読されている。 Zygosaccharomyces rouxii：18％の塩分濃度中でも生育でき、糖から ...
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