Article
Differential importance of trehalose in stress resistance in fermenting and nonfermenting Saccharomyces cerevisiae cells.
Applied and environmental microbiology - 1 Jan 1995
Van Dijck P, Colavizza D, Smet P, Thevelein J M
Abstract excerpt
The trehalose content in laboratory and industrial baker's yeast is widely believed to be a major determinant of stress resistance. Fresh and dried baker's yeast is cultured to obtain a trehalose content of more than 10% of the dry weight. Initiation of fermentation, e.g., during dough preparation, is associated with a rapid loss of stress resistance and a rapid mobilization of trehalose. Using specific...
Topics
- Fermentation
- Glucose
- Mutation
- Saccharomyces cerevisiae
- Temperature
- Trehalose