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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Detalles Bibliográficos

Publicado en:	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:	American Society for Microbiology (ASM) 1999
Assuntos:	Mycology
Acceso en liña:	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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