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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書目詳細資料

發表在:	Appl Environ Microbiol
Principais autores:	Tanghe, An, Van Dijck, Patrick, Colavizza, Didier, Thevelein, Johan M.
格式:	Artigo
語言:	Inglês
出版:	American Society for Microbiology (ASM) 2004
主題:	Physiology and Biotechnology
在線閱讀:	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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