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Article

Improved organoleptic and nutritive properties of bakery products supplemented with amino acid overproducing Saccharomyces cerevisiae yeasts.

Journal of agricultural and food chemistry - 1 Apr 2001

Rincón A M, Benítez T

Abstract excerpt

Spontaneous yeast mutants isolated in continuous culture as resistant to toxic amino acid analogues, able to increase up to 40 times their free amino acid pool of Thr, up to 160 times their pool of Met, or up to 20 times their pool of Lys, were characterized with regard to properties of industria...

Topics

Amino Acids
Biomass
Bread
Fermentation
Food Additives
Mutation
Nutritive Value
Saccharomyces cerevisiae
Smell
Taste

Source

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Identifiers

PMID: 11308337
DOI: 10.1021/jf001130u

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 31 Aug 2026. Prepared record publication-11308337-2026-08-31.1. Manifest publication-graph-cohort-2026-08-31.1.

Source receipt: PubMed via Helena Literature Corpus, retrieved 31 Aug 2026.

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