ShareImpairment of the glycolytic system and actin in baker's yeast during frozen storage.
Author(s) : HATANO S., UDOU M., KOGA N., HONJOH K., MIYAMOTO T.
Type of article: Article
Summary
Change over time in the viability and CO2-producing ability of baker's yeast, Saccharomyces cerevisiae D (non-cryotolerant) and S. cerevisiae DFT (cryotolerant), during 10 days' of storage at -20 deg C. The restoration of the glycolytic system and of the actin after freezing and thawing is greater in cryotolerant strains.
Details
- Original title: Impairment of the glycolytic system and actin in baker's yeast during frozen storage.
- Record ID : 1997-1717
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 60 - n. 1
- Publication date: 1996
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Deterioration; Bakery product; Cold storage
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- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
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- Author(s) : BELUKOV S. V.
- Date : 1997
- Languages : Russian
- Source: Holod. Delo - n. 3
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Isolation and characterization of a freeze-tole...
- Author(s) : TEUNISSEN A., DUMORTIER F., GORWA M. F., et al.
- Date : 2002/10
- Languages : English
- Source: Appl. environ. Microbiol./journals.asm.org - vol. 68 - n. 10
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Gene expression analysis of cold and freeze str...
- Author(s) : RODRIGUEZ-VARGAS S., ESTRUCH F., RANDEZ-GIL F.
- Date : 2002/06
- Languages : English
- Source: Appl. environ. Microbiol./journals.asm.org - vol. 68 - n. 6
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Fermentive activity and storage stability of Kl...
- Author(s) : VIJ S., GANDHI D. N.
- Date : 2005/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 42 - n. 4
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