Keyphrases
Ethanol
100%
Saccharomyces Cerevisiae
100%
Composition Analysis
100%
Lipid Composition
100%
Ethanol Tolerance
100%
Lipidomics
33%
Yeast Species
33%
Tolerant Strain
33%
Product Yield
16%
Culture Media
16%
Further Analysis
16%
Cell Membrane
16%
Microbes
16%
Food Industry
16%
Lipids
16%
Phosphatidylethanolamine
16%
Stress Response
16%
Yeast Cells
16%
Chemical Synthesis
16%
Production Conditions
16%
Ethanol Concentration
16%
Extracted Lipid
16%
Lipidome
16%
Bioprocess
16%
Cell Factory
16%
Sugar Content
16%
High Sugar
16%
Cellular Toxicity
16%
Tolerance Analysis
16%
Beverage Industry
16%
Biotechnological Processes
16%
Lipid Extract
16%
Permeable Membrane
16%
Saccharomyces
16%
Membrane Composition
16%
Microbial Processes
16%
Environmental Strains
16%
High Ethanol Concentration
16%
Fermentative Process
16%
Industrial Strains
16%
Ethanol Toxicity
16%
Ethanol Sensitivity
16%
Industrial Level
16%
Dominant Strain
16%
Biochemistry, Genetics and Molecular Biology
Lipid
100%
baker's yeast
100%
Lipid Composition
100%
Coculture
66%
Lipidomics
66%
Cell Membrane
33%
Microorganism
33%
Minimum Inhibitory Concentration
33%
Phosphatidylethanolamine
33%
Extract
33%
Lipidome
33%
Budding Yeast
33%
Immunology and Microbiology
baker's yeast
100%
Lipid Composition
100%
Coculture
100%
Yeast Cell
50%
Saccharomyces cerevisiae
50%
Cell Membrane
50%
Microorganism
50%
Minimum Inhibitory Concentration
50%
Extract
50%
Budding Yeast
50%
Food Science
Lipid Composition
100%
Food Industry
100%
Beverage Industry
100%
Sugar Content
100%
High Sugar
100%