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...
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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1991
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| Matèries: | |
| Accés en línia: | 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 |
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