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Adaptive evolution of baker's yeast in a dough‐like environment enhances freeze and salinity tolerance

We used adaptive evolution to improve freeze tolerance of industrial baker's yeast. Our hypothesis was that adaptation to low temperature is accompanied by enhanced resistance of yeast to freezing. Based on this hypothesis, yeast was propagated in a flour‐free liquid dough model system, which c...

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Main Authors: Aguilera, Jaime, Andreu, Pasqual, Randez‐Gil, Francisca, Prieto, Jose Antonio
格式: Artigo
語言:Inglês
出版: Blackwell Publishing Ltd 2010
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC3836578/
https://ncbi.nlm.nih.gov/pubmed/21255321
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/j.1751-7915.2009.00136.x
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