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...
Kaydedildi:
| Yayımlandı: | Appl Environ Microbiol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1989
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| Konular: | |
| Online Erişim: | 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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