Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough

International Journal of Food Microbiology

Volumn 152, Issue 1-2, 2012, Pages 40-43

  Sasano, Yu ^a   Haitani, Yutaka ^b   Ohtsu, Iwao ^a   Shima, Jun ^b   Takagi, Hiroshi ^a  

^a NARA INSTITUTE OF SCIENCE AND TECHNOLOGY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Bread dough; Fermentation ability; High sucrose stress; Industrial baker's yeast; Proline; Stress tolerance

Indexed keywords

PROLINE; SUCROSE;

ARTICLE; BREAD; CULTURE MEDIUM; FERMENTATION; FREEZING; FUNGAL STRAIN; NONHUMAN; OSMOTIC STRESS; SACCHAROMYCES CEREVISIAE; YEAST CELL; CYTOLOGY; FOOD CONTROL; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

BREAD; FERMENTATION; FOOD MICROBIOLOGY; FREEZING; PROLINE; SACCHAROMYCES CEREVISIAE; SUCROSE;

EID: 84857127683     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.10.004     Document Type: Article

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