Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation

PLoS ONE

Volumn 10, Issue 3, 2015, Pages

  Aslankoohi, Elham ^a,b   Rezaei, Mohammad Naser ^c   Vervoort, Yannick ^a,b   Courtin, Christophe M ^c   Verstrepen, Kevin J ^a,b  

^a DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; GLYCEROL; SUGAR; GLYCEROL 3 PHOSPHATE DEHYDROGENASE (NAD); GPD1 PROTEIN, S CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEIN;

ARTICLE; CONTROLLED STUDY; DOUGH; FERMENTATION; FUNGAL GENE; FUNGAL STRAIN; FUNGUS MUTANT; GAS; GENE DELETION; GENE OVEREXPRESSION; GPD1 GENE; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST CELL; BREAD; CHEMISTRY; CYTOLOGY; GENETICS; METABOLISM; MICROBIOLOGY; MUTATION;

SACCHAROMYCES CEREVISIAE;

BREAD; CARBON DIOXIDE; FERMENTATION; GLYCEROL; GLYCEROL-3-PHOSPHATE DEHYDROGENASE (NAD+); MUTATION; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS;

EID: 84929484899     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0119364     Document Type: Article

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