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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Teunissen, Aloys, Dumortier, Françoise, Gorwa, Marie-Françoise, Bauer, Jürgen, Tanghe, An, Loïez, Annie, Smet, Peter, Van Dijck, Patrick, Thevelein, Johan M.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2002
Assuntos:	Physiology and Biotechnology
Acesso em linha:	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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