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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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Bibliographische Detailangaben
Hauptverfasser: Aguilera, Jaime, Andreu, Pasqual, Randez‐Gil, Francisca, Prieto, Jose Antonio
Format: Artigo
Sprache:Inglês
Veröffentlicht: Blackwell Publishing Ltd 2010
Schlagworte:
Online Zugang: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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