ArticleBioengineering (Basel, Switzerland)2020
Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production.
Article in Bioengineering (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed.
- Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation.Food science & nutrition · 2026Article
- Unlocking the Zn-enriching potential of industrial yeast strains-an experimental journey from metal analysis to proteomics.Applied microbiology and biotechnology · 2026Article
- RNA Polymerase III Promoters Compatible with CRISPR Gene Regulation inACS synthetic biology · 2025Article
- Genotyping and Phenotyping of IndigenousMicroorganisms · 2024Article
- The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review.Microorganisms · 2023Review
- Yeast-As Bioremediator of Silver-Containing Synthetic Effluents.Bioengineering (Basel, Switzerland) · 2023Article
- Engineering Biology of Yeast for Advanced Biomanufacturing.Bioengineering (Basel, Switzerland) · 2022Article
- From Yeast to Biotechnology.Bioengineering (Basel, Switzerland) · 2022Article
- Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeast strains are convenient models for studying domestication processes. The ability of yeast to ferment carbon sources from various substrates and to produce ethanol and carbon dioxide is the core of brewing, winemaking, and ethanol production technologies. The present study reveals the differences among yeast strains used in various industries. To understand this, we performed a proteomic study of industrial
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Registered trials
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