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...

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Xehetasun bibliografikoak

Argitaratua izan da:	Appl Environ Microbiol
Egile Nagusiak:	Gélinas, Pierre, Fiset, Gisèle, LeDuy, Anh, Goulet, Jacques
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 1989
Gaiak:	Food Microbiology
Sarrera elektronikoa:	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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