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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Argitaratua izan da:	Appl Environ Microbiol
Egile Nagusiak:	Teunissen, Aloys, Dumortier, Françoise, Gorwa, Marie-Françoise, Bauer, Jürgen, Tanghe, An, Loïez, Annie, Smet, Peter, Van Dijck, Patrick, Thevelein, Johan M.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 2002
Gaiak:	Physiology and Biotechnology
Sarrera elektronikoa:	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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