Isolation and Characterization of a Freeze-Tolerant Diploid Derivative of an Industrial Baker's Yeast Strain and Its Use in Frozen Doughs

The routine production and storage of frozen doughs are still problematic. Although commercial baker's yeast is highly resistant to environmental stress conditions, it rapidly loses stress resistance during dough preparation due to the initiation of fermentation. As a result, the yeast loses ga...

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Main Authors: Teunissen, Aloys, Dumortier, Françoise, Gorwa, Marie-Françoise, Bauer, Jürgen, Tanghe, An, Loïez, Annie, Smet, Peter, Van Dijck, Patrick, Thevelein, Johan M.
格式: Artigo
語言:Inglês
出版: American Society for Microbiology 2002
主題:
Physiology and Biotechnology
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC126419/
https://ncbi.nlm.nih.gov/pubmed/12324320
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.10.4780-4787.2002
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