Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast

Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid hom...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Shima, Jun, Hino, Akihiro, Yamada-Iyo, Chie, Suzuki, Yasuo, Nakajima, Ryouichi, Watanabe, Hajime, Mori, Katsumi, Takano, Hiroyuki
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1999
Assuntos:	Mycology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91426/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10388673/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.7.2841-2846.1999
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