Article
Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.
PloS one - 1 Jan 2015
Aslankoohi Elham, Rezaei Mohammad Naser, Vervoort Yannick, Courtin Christophe M, Verstrepen Kevin J
Abstract excerpt
Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce...
Topics
- Bread
- Carbon Dioxide
- Fermentation
- Glycerol
- Glycerol-3-Phosphate Dehydrogenase (NAD+)
- Mutation
- Saccharomyces cerevisiae
- Saccharomyces cerevisiae Proteins