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...

Fuld beskrivelse

Bibliografiske detaljer

Udgivet i:	Appl Environ Microbiol
Principais autores:	Gélinas, Pierre, Fiset, Gisèle, LeDuy, Anh, Goulet, Jacques
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1989
Fag:	Food Microbiology
Online adgang:	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
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!