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.
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2002
Teme:
Physiology and Biotechnology
Online dostop: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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