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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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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Blackwell Publishing Ltd
2010
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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