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 gassing...

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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Teunissen, Aloys, Dumortier, Françoise, Gorwa, Marie-Françoise, Bauer, Jürgen, Tanghe, An, Loïez, Annie, Smet, Peter, Van Dijck, Patrick, Thevelein, Johan M.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 2002
Matèries:	Physiology and Biotechnology
Accés en línia:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC126419/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12324320/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.10.4780-4787.2002
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