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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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Udgivet i:Appl Environ Microbiol
Principais autores: Shima, Jun, Hino, Akihiro, Yamada-Iyo, Chie, Suzuki, Yasuo, Nakajima, Ryouichi, Watanabe, Hajime, Mori, Katsumi, Takano, Hiroyuki
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 1999
Fag:
Mycology
Online adgang: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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