Aquaporin-Mediated Improvement of Freeze Tolerance of Saccharomyces cerevisiae Is Restricted to Rapid Freezing Conditions

Previous observations that aquaporin overexpression increases the freeze tolerance of baker's yeast (Saccharomyces cerevisiae) without negatively affecting the growth or fermentation characteristics held promise for the development of commercial baker's yeast strains used in frozen dough application...

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Dettagli Bibliografici

Pubblicato in:	Appl Environ Microbiol
Autori principali:	Tanghe, An, Van Dijck, Patrick, Colavizza, Didier, Thevelein, Johan M.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2004
Soggetti:	Physiology and Biotechnology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC427737/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15184134/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.6.3377-3382.2004
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