טוען...
Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation
Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of t...
שמור ב:
| הוצא לאור ב: | PLoS One |
|---|---|
| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Public Library of Science
2015
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4357469/ https://ncbi.nlm.nih.gov/pubmed/25764309 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0119364 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|