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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Dettagli Bibliografici

Pubblicato in:	Appl Environ Microbiol
Autori principali:	Gélinas, Pierre, Fiset, Gisèle, LeDuy, Anh, Goulet, Jacques
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1989
Soggetti:	Food Microbiology
Accesso online:	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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