Changes in Gene Expression of Commercial Baker's Yeast during an Air-Drying Process that Simulates Dried Yeast Production(BREWING AND FOOD TECHNOLOGY)
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概要
- 論文の詳細を見る
Changes in the gene expression of commercial baker's yeast during an air-drying process, which simulated dried yeast production, were analyzed. K-means clustering suggested that the genes involved in protein folding were transiently up-regulated at early stages, and that the genes involved in fatty acid metabolism were continuously up-regulated.
- 社団法人日本生物工学会の論文
- 2008-10-25
著者
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ANDO Akira
National Institute for Fusion Science
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Mizukami-murata Satomi
National Food Research Institute
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Takagi Hiroshi
Graduate School of Biological Sciences, Nara Institute of Science and Technology
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Nakamura Toshihide
National Food Research Institute
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Murata Yoshinori
National Food Research Institute
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Shima Jun
National Food Research Institute
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Shima Jun
National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Unive
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Ando Akira
National Food Research Institute
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Institute Of Science And Technology (naist)
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