Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.

Kaino, Tomohiro

Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs. [electronic resource] - Applied and environmental microbiology Sep 2008 - 5845-9 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1098-5336

10.1128/AEM.00998-08 doi


Bread--microbiology
DNA, Fungal--genetics
Fermentation
Food Microbiology
Freezing
Genes, Fungal
Phenotype
Phosphotransferases (Carboxyl Group Acceptor)--genetics
Plasmids
Proline--metabolism
Proline Oxidase--genetics
Saccharomyces cerevisiae--enzymology
Transformation, Genetic