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 a...

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Detalles Bibliográficos
Main Authors: Tanghe, An, Van Dijck, Patrick, Colavizza, Didier, Thevelein, Johan M.
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology 2004
Assuntos:
Physiology and Biotechnology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC427737/
https://ncbi.nlm.nih.gov/pubmed/15184134
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.6.3377-3382.2004
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