Trehalose's influence over the baker's yeasts
1999
Angelov, A. | Rajcheva, Z. (Vissh Institut po Khranitelna i Vkusova Promishlenost, Plovdiv (Bulgaria))
The effect of trehalose content on durability of baker's yeast produced by cultivation of the selected by us strain Saccharomyces cerevisiae 0511/3 was investigated. The change of intracellular trehalose content is directly related it changes in cultivation conditions. Temperature, pH and p02 values were determined for the highest trehalose content regisatered . It was estimated that baker's yeast stability was determined to high extent by trehalose content, and yeast biomass with higher trehalose concentration showed longer stability.
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Эту запись предоставил Institute of Agricultural Economics