Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.

@article{Aslankoohi2013DynamicsOT,
  title={Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.},
  author={Elham Aslankoohi and Bo Q. Zhu and Mohammad Naser Rezaei and Karin Voordeckers and Dries De Maeyer and Kathleen Marchal and Emmie Dornez and Christophe M Courtin and Kevin J Verstrepen},
  journal={Applied and environmental microbiology},
  year={2013},
  volume={79 23},
  pages={7325-33}
}
The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically… CONTINUE READING