Effect of Growth Conditions and Trehalose Content on Cryotolerance of Bakers' Yeast in Frozen Doughs
The cryotolerance in frozen doughs and in water suspensions of bakers' yeast (Saccharomyces cerevisiae) previously grown under various industrial conditions was evaluated on a laboratory scale. Fed-batch cultures were very superior to batch cultures, and strong aeration enhanced cryoresistance in bo...
Gardado en:
| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1989
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203104/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348024/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.10.2453-2459.1989 |
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