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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Cyhoeddwyd yn:	Appl Environ Microbiol
Prif Awduron:	Tanghe, An, Van Dijck, Patrick, Colavizza, Didier, Thevelein, Johan M.
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	American Society for Microbiology (ASM) 2004
Pynciau:	Physiology and Biotechnology
Mynediad Ar-lein:	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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