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Article

New Saccharomyces cerevisiae baker's yeast displaying enhanced resistance to freezing.

Journal of agricultural and food chemistry - 15 Jan 2003

Codón Antonio C, Rincón Ana M, Moreno-Mateos Miguel A, Delgado-Jarana Jesús, Rey Manuel, Limón Carmen, Rosado Ivan V, Cubero Beatriz, Peñate Xenia, Castrejón Francisco, Benítez Tahía

Abstract excerpt

Three procedures were used to obtain new Saccharomyces cerevisiae baker's yeasts with increased storage stability at -20, 4, 22, and 30 degrees C. The first used mitochondria from highly ethanol-tolerant wine yeast, which were transferred to baker's strains. Viability of the heteroplasmons was improved shortly after freezing. However, after prolonged storage, viability dramatically decreased and was accompanied...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 12517114
DOI: 10.1021/jf020701a

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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