ShareEffect 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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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bakery product; Fermentation; Freezing
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- Author(s) : ONNO B.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
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- Author(s) : HANNEFORTH U., BRACK G., VALERIUS U.
- Date : 1994
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- Source: Getreide Mehl Brot - vol. 48 - n. 4
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