Leavening ability of baker's yeast exposed to hyperosmotic media

FEMS Microbiology Letters

Volumn 194, Issue 2, 2001, Pages 159-162

  Hirasawa, Reiko ^a   Yokoigawa, Kumio ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Baker's yeast; Leavening activity; Osmotic stress

Indexed keywords

FRUCTOSE; GLUCOSE; GLYCEROL; PEPTONE; SORBITOL; SUCROSE;

ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; INCUBATION TIME; NONHUMAN; OSMOSIS; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; YEAST; YEAST CELL;

CARBOHYDRATES; CULTURE MEDIA; FERMENTATION; GLYCEROL; SACCHAROMYCES CEREVISIAE;

EID: 0035862442     PISSN: 03781097     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0378-1097(00)00521-8     Document Type: Article

References (11)

1. Industrial uses of yeast
2. Chromosomal polymorphism and adaptation to specific industrial environments of Saccharomyces strains
3. Baker's yeast
4. Loading of Saccharomyces cerevisiae with glycerol leads to enhanced fermentation in sweet bread doughs
5. The HOG pathway controls osmotic regulation of transcription via the stress response element (STRE) of Saccharomyces cerevisiae CTT1 gene
6. Influence of invertase activity and glycerol synthesis and retention on fermentation of media with a high sugar concentration by Saccharomyces cerevisiae
7. Trehalose metabolism and leavening ability of baker's yeast grown in the presence of sodium chloride
8. Effect of sodium chloride on the growth and fermentation activity of Saccharomyces yeasts
9. Evaluation methods for baker's yeast
10. Mechanisms of appearance of the Pasteur effect in Saccharomyces cerevisiae: Inactivation of sugar transport systems
11. Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase