Kaino, Tomohiro <br/><br/>
Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.  [electronic resource] 

 -  Applied and environmental microbiology  Sep 2008 
 - 5845-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1098-5336 
<br/><br/><label>Standard No.: </label>10.1128/AEM.00998-08  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--microbiology<br/>DNA, Fungal--genetics<br/>Fermentation<br/>Food Microbiology<br/>Freezing<br/>Genes, Fungal<br/>Phenotype<br/>Phosphotransferases (Carboxyl Group Acceptor)--genetics<br/>Plasmids<br/>Proline--metabolism<br/>Proline Oxidase--genetics<br/>Saccharomyces cerevisiae--enzymology<br/>Transformation, Genetic