Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference23 articles.
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3. Differential importance of trehalose in stress resistance in fermenting and nonfermenting Saccharomyces cerevisiae cells;Van Dijck;Appl. Environ. Microbiol.,1995
4. Trehalose levels and survival ratio of freeze-tolerant versus freeze-sensitive yeasts;Hino;Appl. Environ. Microbiol.,1990
5. Selection of yeasts for breadmaking by the frozen-dough method;Oda;Appl. Environ. Microbiol.,1986
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