Producton of Yeast Spores from Rice Wine Cake.
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Im, Yong-Sung
(Department of Bioscience and Biotechnology, The University of Suwon)
Bae, Sang-Myeon (KookSoonDang Co., Ltd.) Kim, Geun (Department of Bioscience and Biotechnology, The University of Suwon) |
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Mitochondrial activity is required for the expression of IME1, a regulator of meiosis in yeast
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DOI ScienceOn |
2 |
Amylases α and β
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3 |
Sporulation and hybridization of yeasts
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4 |
Factors which affect the frequency of sporulation and tetrad formation in Saccharomyces cerevisiae Bakers yeast
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5 |
Acetate utilization and macromolecular synthesis during sporulation of yeast
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6 |
Sporulation synchrony of Sacchromyces cerevisiae grown in various carbon sources
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7 |
Initiation of yeast sporulation by partial carbon, nitrogen or phosphate deprivation
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8 |
Catabolite repression mutants of yeast
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9 |
Loss of cell constituents on reconstruction of active dry yeast
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DOI ScienceOn |
10 |
Yeast cell cultivation to produce active dry yeast with improved viability
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11 |
Sporulation in Saccharomyces cerevisiae
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12 |
Use of microbial spores as a biocatalyst
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DOI ScienceOn |
13 |
Bicarbonate-mediated social communication stimulates meiosis and sporulation of Saccharomyces cerevisiae
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DOI ScienceOn |
14 |
Resistance of yeast and bacterial spores to high voltage electric pulses
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DOI ScienceOn |
15 |
A comparative study on the conditions of growth and sporulation of three strains of Clostridium perfringens type A.
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DOI ScienceOn |
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