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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Hlavní autoři: Tanghe, An, Van Dijck, Patrick, Colavizza, Didier, Thevelein, Johan M.
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology 2004
Témata:
Physiology and Biotechnology
On-line přístup: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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