Simple improvement in freeze-tolerance of bakers' yeast with poly-γ-glutamate

Journal of Bioscience and Bioengineering

Volumn 102, Issue 3, 2006, Pages 215-219

  Yokoigawa, Kumio ^a   Sato, Machiko ^b   Soda, Kenji ^c  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

^b NARA WOMEN'S UNIVERSITY   (Japan)

^c KANSAI UNIVERSITY   (Japan)

Author keywords

bakers' yeast; freeze tolerance; leavening ability; poly glutamate

Indexed keywords

BAKERS' YEAST; FREEZE-TOLERANCE; LEAVENING ABILITY; POLY-Γ-GLUTAMATE (PGA);

CELLS; CRYOGENICS; FERMENTATION; FOOD PROCESSING; FREEZING; GLUCOSE;

YEAST;

GLUCOSE; PEPTONE; POLY GAMMA GLUTAMATE; POLYGLUTAMIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CRYOPROTECTION; DOUGH; FERMENTATION; FREEZING; FREEZING TOLERANCE; LOW TEMPERATURE; METABOLITE; MOLECULAR WEIGHT; NONHUMAN; OSMOSIS; SACCHAROMYCES CEREVISIAE; TEMPERATURE SENSITIVITY; THAWING; YEAST; YEAST CELL;

COLD; CRYOPRESERVATION; FOOD MICROBIOLOGY; POLYGLUTAMIC ACID; SACCHAROMYCES CEREVISIAE; TIME FACTORS;

EID: 33749550192     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.102.215     Document Type: Article

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