Literature DB >> 16347187

Selection of yeasts for breadmaking by the frozen-dough method.

Y Oda1, K Uno, S Ohta.   

Abstract

Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and physiological characteristics. The selected yeast cells accumulated a higher amount of trehalose than did commercial bakers' yeast cells.

Entities:  

Year:  1986        PMID： 16347187      PMCID： PMC239143          DOI： 10.1128/aem.52.4.941-943.1986

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  2 in total

1.  Genetic and metabolic control of trehalose and glycogen synthesis. New relationships between energy reserves, catabolite repression and maltose utilization.

Authors:  A D Panek; A L Sampaio; G C Braz; S J Baker; J R Mattoon
Journal:  Cell Mol Biol Incl Cyto Enzymol       Date:  1979

2.  Preservation of membranes in anhydrobiotic organisms: the role of trehalose.

Authors:  J H Crowe; L M Crowe; D Chapman
Journal:  Science       Date:  1984-02-17       Impact factor: 47.728
  2 in total
  9 in total

1.  Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs.

Authors:  P Gélinas; G Fiset; A Leduy; J Goulet
Journal:  Appl Environ Microbiol       Date:  1989-10       Impact factor: 4.792

2.  Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.

Authors:  M J Almeida; C Pais
Journal:  Appl Environ Microbiol       Date:  1996-12       Impact factor: 4.792

3.  Trehalose levels and survival ratio of freeze-tolerant versus freeze-sensitive yeasts.

Authors:  A Hino; K Mihara; K Nakashima; H Takano
Journal:  Appl Environ Microbiol       Date:  1990-05       Impact factor: 4.792

4.  Isolation and characterization of a freeze-tolerant diploid derivative of an industrial baker's yeast strain and its use in frozen doughs.

Authors:  Aloys Teunissen; Françoise Dumortier; Marie-Françoise Gorwa; Jürgen Bauer; An Tanghe; Annie Loïez; Peter Smet; Patrick Van Dijck; Johan M Thevelein
Journal:  Appl Environ Microbiol       Date:  2002-10       Impact factor: 4.792

5.  L-proline accumulation and freeze tolerance of Saccharomyces cerevisiae are caused by a mutation in the PRO1 gene encoding gamma-glutamyl kinase.

Authors:  Yuko Morita; Shigeru Nakamori; Hiroshi Takagi
Journal:  Appl Environ Microbiol       Date:  2003-01       Impact factor: 4.792

6.  Gene dosage effect of L-proline biosynthetic enzymes on L-proline accumulation and freeze tolerance in Saccharomyces cerevisiae.

Authors:  Yukiyasu Terao; Shigeru Nakamori; Hiroshi Takagi
Journal:  Appl Environ Microbiol       Date:  2003-11       Impact factor: 4.792

7.  Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs.

Authors:  S Nakagawa; K Ouchi
Journal:  Appl Environ Microbiol       Date:  1994-10       Impact factor: 4.792

8.  Disruption of the yeast ATH1 gene confers better survival after dehydration, freezing, and ethanol shock: potential commercial applications.

Authors:  J Kim; P Alizadeh; T Harding; A Hefner-Gravink; D J Klionsky
Journal:  Appl Environ Microbiol       Date:  1996-05       Impact factor: 4.792

9.  Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.

Authors:  Tomohiro Kaino; Tetsuya Tateiwa; Satomi Mizukami-Murata; Jun Shima; Hiroshi Takagi
Journal:  Appl Environ Microbiol       Date:  2008-07-18       Impact factor: 4.792
  9 in total

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