New Saccharomyces cerevisiae Baker's Yeast Displaying Enhanced Resistance to Freezing

Three procedures were used to obtain new Saccharomyces cerevisiae baker's yeasts with increased storage stability at −20, 4, 22, and 30 °C. The first used mitochondria from highly ethanol-tolerant wine yeast, which were transferred to baker's strains. Viability of the heteroplasmons was im...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2003-01, Vol.51 (2), p.483-491
Hauptverfasser:	Codón, Antonio C, Rincón, Ana M, Moreno-Mateos, Miguel A, Delgado-Jarana, Jesús, Rey, Manuel, Limón, Carmen, Rosado, Ivan V, Cubero, Beatriz, Peñate, Xenia, Castrejón, Francisco, Benítez, Tahía
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-Glucosidases - analysis beta-Fructofuranosidase Biological and medical sciences Bread Fermentation Food industries Food microbiology Food Technology Freezing Fundamental and applied biological sciences. Psychology Glycoside Hydrolases - analysis Hybridization, Genetic Mutation Saccharomyces cerevisiae Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - physiology
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