Article
Isolation and characterization of a freeze-tolerant diploid derivative of an industrial baker's yeast strain and its use in frozen doughs.
Applied and environmental microbiology - 1 Oct 2002
Teunissen Aloys, Dumortier Françoise, Gorwa Marie-Françoise, Bauer Jürgen, Tanghe An, Loïez Annie, Smet Peter, Van Dijck Patrick, Thevelein Johan M
Abstract excerpt
The routine production and storage of frozen doughs are still problematic. Although commercial baker's yeast is highly resistant to environmental stress conditions, it rapidly loses stress resistance during dough preparation due to the initiation of fermentation. As a result, the yeast loses gassing power significantly during storage of frozen doughs. We obtained freeze-tolerant mutants of polyploid industrial...
Topics
- Bread
- Drug Resistance, Fungal
- Fermentation
- Food Microbiology
- Freezing
- Industrial Microbiology
- Mutation
- Yeasts