Enhancing Freezing Stress Tolerance through Regulation of the Ubiquitin–Proteasome System in <i>Saccharomyces cerevisiae</i>
The baking industry is experiencing significant growth, primarily due to the widespread adoption of frozen dough baking. However, this process can negatively impact the fermentation ability of yeast, as freezing can induce stress in yeast cells. This study reports the molecular interplay between the...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2024-06-01
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| coleção: | Fermentation |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2311-5637/10/6/318 |
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