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Cryoresistance of baker's yeast Saccharomyces cerevisiae in frozen dough: contribution of cellular trehalose.

Author(s) : MERIC L., LAMBERT-GUILOIS S., NEYRENEUF O., RICHARD-MOLARD D.

Type of article: Article

Summary

Study of the effects of quick-freezing of dough on gas production by two baking yeasts. Cryoresistance has no direct relationship with the trehalose content of yeast, either at the beginning or at freezing time. Nevertheless, a 5% proportion of intracellular trehalose appears to be involved in yeast resistance during cold storage.

Details

  • Original title: Cryoresistance of baker's yeast Saccharomyces cerevisiae in frozen dough: contribution of cellular trehalose.
  • Record ID : 1997-0999
  • Languages: English
  • Source: Cereal Chem. - vol. 72 - n. 6
  • Publication date: 1995

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