Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs.

Ítems similars

• MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough
  per: Sun, Xi, et al.
  Publicat: (2016)
• Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs
  per: Kaino, Tomohiro, et al.
  Publicat: (2008)
• Adaptive evolution of baker's yeast in a dough‐like environment enhances freeze and salinity tolerance
  per: Aguilera, Jaime, et al.
  Publicat: (2010)
• Importance of Proteasome Gene Expression during Model Dough Fermentation after Preservation of Baker's Yeast Cells by Freezing
  per: Watanabe, Daisuke, et al.
  Publicat: (2018)
• Isolation and Characterization of a Freeze-Tolerant Diploid Derivative of an Industrial Baker's Yeast Strain and Its Use in Frozen Doughs
  per: Teunissen, Aloys, et al.
  Publicat: (2002)