Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough

Journal of Bioscience and Bioengineering

Volumn 113, Issue 5, 2012, Pages 592-595

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

^a NARA INSTITUTE OF SCIENCE AND TECHNOLOGY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Baker's yeast; Freezing stress tolerance; Frozen dough baking; Proline; Trehalose

Indexed keywords

BAKER'S YEAST; FREEZING STRESS; FROZEN-DOUGH BAKING; PROLINE; TREHALOSE;

CLONE CELLS; ENCODING (SYMBOLS); FERMENTATION; FREEZING; GENE ENCODING; GENETIC ENGINEERING; INDUSTRY; PLANTS (BOTANY); YEAST;

AMINO ACIDS;

PROLINE; TREHALOSE;

ALLELE; ARTICLE; DOUGH; FERMENTATION; FOOD FREEZING; NONHUMAN; YEAST; YEAST CELL;

FERMENTATION; FOOD MICROBIOLOGY; FREEZING; OXIDATIVE STRESS; PHOSPHOTRANSFERASES (CARBOXYL GROUP ACCEPTOR); PROLINE; SACCHAROMYCES CEREVISIAE; TREHALASE; TREHALOSE;

EID: 84859881554     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2011.12.018     Document Type: Article

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