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EFFECT OF GROWTH CONDITIONS AND TREHALOSE CONTENT ON CRYOTOLERANCE OF BAKER'S YEAST IN FROZEN DOUGHS.

Author(s) : GELINAS P.

Type of article: Article

Summary

THE CRYOTOLERANCE OF SACCHAROMYCES CEREVISIAE PRODUCED UNDER VARIOUS CONDITIONS IN FROZEN DOUGH AND IN WATER AT 203 TO 253 K (-70 TO -20 DEG C) WAS STUDIED. YEASTS OF SEMIDISCONTINUOUS CULTURES ARE MORE CRYORESISTANT THAN THOSE OF DISCONTINUOUS CULTURES, AND STRONG AERATION IMPROVES CRYORESISTANCE. STRONGLY AERATED SEMI-DISCONTINUOUS CULTURES OBTAINED AT A REDUCED GROWTH RATE GIVE A STRONGER SYNTHESIS OF TREHALOSE AND IMPROVES THE STABILITY OFTEFZDU TREHALOSE HAS A CRYOPROTECTIVE EFFECT ON YEAST. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-253443.

Details

  • Original title: EFFECT OF GROWTH CONDITIONS AND TREHALOSE CONTENT ON CRYOTOLERANCE OF BAKER'S YEAST IN FROZEN DOUGHS.
  • Record ID : 1990-1514
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 55 - n. 10
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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