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Effect of freezing on some Saccharomyces cerevisiae strains for breadmaking.

Author(s) : MANZONI M., POPOLI A., CAVAZZONI V.

Type of article: Article

Summary

Comparison of frozen cells of 5 strains of S. cerevisiae for their ability to ferment glucose and maltose. Depiction of strains that retained the best viability and fermentary activity during prolonged storage at -20 deg C.

Details

  • Original title: Effect of freezing on some Saccharomyces cerevisiae strains for breadmaking.
  • Record ID : 1996-2994
  • Languages: English
  • Source: Microbiol. Aliments Nutr. - vol. 13 - n. 2
  • Publication date: 1995

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