Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.

Strains of Saccharomyces cerevisiae and Torulaspora delbrueckii isolated from traditional bread doughs displayed dough-raising capacities similar to the ones found in baker's yeasts. During storage of frozen doughs, strains of T. delbrueckii (IGC 5321, IGC 5323, and IGC 4478) presented approximately...

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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Almeida, M J, Pais, C
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1996
Soggetti:	Research Article
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168267/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8953712/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.62.12.4401-4404.1996
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