New Saccharomyces cerevisiae baker's yeast displaying enhanced resistance to freezing

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 2, 2003, Pages 483-491

  Codón, Antonio C ^a   Rincón, Ana M ^a   Moreno Mateos, Miguel A ^a   Delgado Jarana, Jesús ^a   Rey, Manuel ^a   Limón, Carmen ^a   Rosado, Ivan V ^a   Cubero, Beatriz ^a   Peñate, Xenia ^a   Castrejón, Francisco ^a   Benítez, Tahía ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Baker's yeast; Bakery products; Freezing resistance improvement; Heteroplasmon formation; Hybrid formation; Invertase; Maltase and trehalose deregulated mutants

Indexed keywords

4 FLUOROPHENYLALANINE; ALPHA GLUCOSIDASE; ALPHA GLUCOSIDASES; BETA FRUCTOFURANOSIDASE; BETA-D-FRUCTOFURANOSIDASE; CYCLOHEXIMIDE; DEOXYGLUCOSE; GLYCOSIDASE; TREHALOSE;

ARTICLE; BREAD; COLD TOLERANCE; DOUGH; FERMENTATION; FOOD HANDLING; FREEZING; FUNGAL STRAIN; GENETICS; HYBRIDIZATION; MITOCHONDRION; MUTATION; NONHUMAN; PHYSIOLOGY; PROTOPLAST; SACCHAROMYCES CEREVISIAE; STORAGE TEMPERATURE; SUCROSE METABOLISM; WILD TYPE;

ALPHA-GLUCOSIDASES; BETA-FRUCTOFURANOSIDASE; BREAD; FERMENTATION; FOOD TECHNOLOGY; FREEZING; GLYCOSIDE HYDROLASES; HYBRIDIZATION, GENETIC; MUTATION; SACCHAROMYCES CEREVISIAE;

CANIS FAMILIARIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0037438912     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020701a     Document Type: Article

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