Genome-edited Saccharomyces cerevisiae strains for improving quality, safety, and flavor of fermented foods

Keyphrases

• Saccharomyces Cerevisiae Strains 100%
• Quality Safety 100%
• Fermented Foods 100%
• Yeast Strains 66%
• Asparagine 66%
• ASP3 66%
• Dough 66%
• Amino Acids 33%
• Transcription Factor 33%
• Genome Editing 33%
• Glucose Sensor 33%
• Sugar Fermentation 33%
• Genetic Perturbation 33%
• Respiration 33%
• Acrylamide 33%
• Strong Acid 33%
• Polyploid 33%
• Potato 33%
• Potato chips 33%
• Gas Production 33%
• L-asparaginase 33%
• Carbon Dioxide Production 33%
• High Pressure Carbon Dioxide 33%
• Bread Dough 33%
• Savory 33%
• Acid Tolerance 33%
• Non-Saccharomyces 33%
• Ure2 33%
• Nitrogen Catabolite Repression 33%
• Nuruk 33%
• Food Fermentation 33%
• GM Regulation 33%
• Rice Wine Fermentation 33%

Food Science

• Rice Wine Fermentation 33%