Changes in Gene Expression of Commercial Baker's Yeast during an Air-Drying Process that Simulates Dried Yeast Production

被引：14

作者：

Nakamura, Toshihide ^{[1
]}

Mizukami-Murata, Satomi ^{[1
]}

Ando, Akira ^{[1
]}

Murata, Yoshinori ^{[1
]}

Takagi, Hiroshi ^{[2
]}

Shima, Jun ^{[1
]}

机构：

[1] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

[2] Nara Inst Sci & Technol, Grad Sch Biol Sci, Nara 6300192, Japan

来源：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2008年 / 106卷 / 04期

关键词：

baker's yeast; dried yeast; air-drying process; gene expression; stress response;

D O I：

10.1263/jbb.106.405

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：405 / 408

页数：4

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