Modelling the freezing response of baker's yeast prestressed cells: A statistical approach

Journal of Applied Microbiology

Volumn 104, Issue 3, 2008, Pages 716-727

  Kronberg, M F ^a   Nikel, P I ^a   Cerrutti, P ^b   Galvagno, M A ^a,b  

^a INSTITUTO DE INVESTIGACIONES BIOTECNOLÓGICAS   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Experimental design; Freeze tolerance; Prestressed baker's yeast; Response surface methodology; Survival

Indexed keywords

FREEZING; SODIUM CHLORIDE; SURFACE PROPERTIES; YEAST;

BAKER'S YEAST; CONDITION; FREEZE TOLERANCE; FREEZING AND THAWING; PRE-STRESSED; PRESTRESSED BAKER YEAST; RESPONSE-SURFACE METHODOLOGY; STATISTICAL APPROACH; SURVIVAL; YEAST STRAIN;

ETHANOL;

ALCOHOL; SODIUM CHLORIDE; SORBITOL; TREHALOSE;

EXPERIMENTAL DESIGN; FREEZE TOLERANCE; GROWTH RATE; MODELING; OPTIMIZATION; STATISTICAL ANALYSIS; SURVIVAL; YEAST;

ARTICLE; CELL STRESS; FREEZING; FUNGUS GROWTH; METHODOLOGY; NONHUMAN; PHENOTYPE; SACCHAROMYCES CEREVISIAE; STATISTICS; SURVIVAL; THAWING;

SACCHAROMYCES CEREVISIAE;

EID: 39149126292     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03588.x     Document Type: Article

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