Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives
Author:
Funder
National Natural Science Foundation of China
Wuxi Science and Technology Development Fund
Fundamental Research Funds for the Central Universities
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01637-6.pdf
Reference101 articles.
1. Aguilera J, Randez-Gil F, Prieto JA. Cold response in Saccharomyces cerevisiae: new functions for old mechanisms. FEMS Microbiology Reviews. 31: 327-341 (2007)
2. Aguilera J, Andreu P, Randez-Gil F, Prieto JA. Adaptive evolution of baker’s yeast in a dough-like environment enhances freeze and salinity tolerance. Microbial Biotechnology. 3: 210-221 (2010)
3. Ando A, Nakamura T, Murata Y, Takagi H, Shima J. Identification and classification of genes required for tolerance to freeze-thaw stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains. FEMS Yeast Research. 7: 244-253 (2007)
4. Arias AC, Bobadilla CAF, Domínguez CMZ. Cryoprotectants for frozen dough: a review. Food Biophysics. 19: 1-11 (2024)
5. Bayliak M, Burdyliuk N, Lushchak V. Growth on alpha-ketoglutarate increases oxidative stress resistance in the yeast Saccharomyces cerevisiae. International Journal of Microbiology. 2017: 5792192 (2017)
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