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Bioscience, Biotechnology, and Biochemistry Volume 76, 2012 - Issue 3
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Original Articles

Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker’s Yeast in Frozen Dough

Yu SASANOGraduate School of Biological Sciences, Nara Institute of Science and Technology
,
Yutaka HAITANIResearch Division of Microbial Sciences, Kyoto University
,
Keisuke HASHIDAGraduate School of Biological Sciences, Nara Institute of Science and Technology
,
Iwao OHTSUGraduate School of Biological Sciences, Nara Institute of Science and Technology
,
Jun SHIMAResearch Division of Microbial Sciences, Kyoto University
&
Hiroshi TAKAGIGraduate School of Biological Sciences, Nara Institute of Science and Technology
Pages 624-627 | Received 14 Dec 2011, Accepted 26 Dec 2011, Published online: 22 May 2014

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