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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書誌詳細

出版年:	Appl Environ Microbiol
主要な著者:	Shima, Jun, Hino, Akihiro, Yamada-Iyo, Chie, Suzuki, Yasuo, Nakajima, Ryouichi, Watanabe, Hajime, Mori, Katsumi, Takano, Hiroyuki
フォーマット:	Artigo
言語:	Inglês
出版事項:	American Society for Microbiology (ASM) 1999
主題:	Mycology
オンライン･アクセス:	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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