Increase of baking activity of commercial yeasts by application of stress conditions during their propagation;Aumento de la actividad panificante de levaduras comerciales por aplicación de condiciones de estrés durante su propagación

Revista Argentina de Microbiologia

Volumn 36, Issue 1, 2004, Pages 41-46

  Galvagno, M A ^a   Cerrutti, P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Baker's yeast; Baking activity; Starvation pulses of molasses

Indexed keywords

MOLASSES;

ARTICLE; BAKING; BIOTECHNOLOGICAL PROCEDURES; BREAD; COMMERCIAL PHENOMENA; CONTROLLED STUDY; FOOD INDUSTRY; NONHUMAN; PHYSICAL STRESS; PROCESS OPTIMIZATION; PRODUCT RECOVERY; PRODUCTIVITY; PULSE FEEDING; SACCHAROMYCES CEREVISIAE; STARVATION; YEAST;

BREAD; CARBOHYDRATE METABOLISM; CARBON DIOXIDE; FERMENTATION; INDUSTRIAL MICROBIOLOGY; MOLASSES; MYCOLOGY; SACCHAROMYCES CEREVISIAE; TREHALOSE;

EID: 2442471721     PISSN: 03257541     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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