Sasano Yu | Graduate School Of Biological Sciences Nara Institute Of Science And Technology

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Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
Overexpression of the yeast transcription activator Msn2 confers furfural resistance and increases the initial fermentation rate in ethanol production(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker’s Yeast in Frozen Dough
Production of N-acetyl cis-4-hydroxy-L-proline by the yeast N-acetyltransferase Mpr1(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
Overexpression of the yeast transcription activator Msn2 confers furfural resistance and increases the initial fermentation rate in ethanol production
Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker's Yeast in Frozen Dough
Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough
Production of N-acetyl cis-4-hydroxy-L-proline by the yeast N-acetyltransferase Mpr1

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