Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs

The relationship between lipid content and tolerance to freezing at −50°C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid contents co...

Popoln opis

Bibliografske podrobnosti

izdano v:	Appl Environ Microbiol
Principais autores:	Gélinas, Pierre, Fiset, Gisèle, Willemot, Claude, Goulet, Jacques
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1991
Teme:	Food Microbiology
Online dostop:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC182733/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348412/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.57.2.463-468.1991
Oznake:	Označite Brez oznak, prvi označite!