Heterologous Expression of Type I Antifreeze Peptide GS-5 in Baker's Yeast Increases Freeze Tolerance and Provides Enhanced Gas Production in Frozen Dough-Reference-Cited by-同舟云学术

Heterologous Expression of Type I Antifreeze Peptide GS-5 in Baker's Yeast Increases Freeze Tolerance and Provides Enhanced Gas Production in Frozen Dough

Published:2005-11-30 Issue:26 Volume:53 Page:9966-9970
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Panadero Joaquin¹,Randez-Gil Francisca¹,Prieto Jose Antonio¹

Affiliation:

1. Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot (Valencia), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0515577

Reference30 articles.

1. Freezing, Drying, and/or Vitrification of Membrane– Solute–Water Systems

2. Yeast Adapt to Near-Freezing Temperatures by STRE/Msn2,4-Dependent Induction of Trehalose Synthesis and Certain Molecular Chaperones

3. Engineering baker’s yeast: room for improvement

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