Literature DB >> 342200

The effect of fluidity of membrane lipids on freeze-thaw survival of yeast.

J Kruuv, J R Lepock, A D Keith.   

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Year:  1978        PMID： 342200     DOI： 10.1016/0011-2240(78)90009-3

Source DB:  PubMed          Journal:  Cryobiology        ISSN： 0011-2240            Impact factor:   2.487


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  7 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.  Genetic basis of evolutionary adaptation by Escherichia coli to stressful cycles of freezing, thawing and growth.

Authors:  Sean C Sleight; Christian Orlic; Dominique Schneider; Richard E Lenski
Journal:  Genetics       Date:  2008-08-30       Impact factor: 4.562

3.  Role of growth phase and ethanol in freeze-thaw stress resistance of Saccharomyces cerevisiae.

Authors:  J G Lewis; R P Learmonth; K Watson
Journal:  Appl Environ Microbiol       Date:  1993-04       Impact factor: 4.792

4.  Aquaporin-mediated improvement of freeze tolerance of Saccharomyces cerevisiae is restricted to rapid freezing conditions.

Authors:  An Tanghe; Patrick Van Dijck; Didier Colavizza; Johan M Thevelein
Journal:  Appl Environ Microbiol       Date:  2004-06       Impact factor: 4.792

Review 5.  Cryopreservation and the Freeze-Thaw Stress Response in Yeast.

Authors:  Elizabeth Cabrera; Laylah C Welch; Meaghan R Robinson; Candyce M Sturgeon; Mackenzie M Crow; Verónica A Segarra
Journal:  Genes (Basel)       Date:  2020-07-22       Impact factor: 4.096

6.  Water is a preservative of microbes.

Authors:  John E Hallsworth
Journal:  Microb Biotechnol       Date:  2021-12-22       Impact factor: 5.813

7.  Deletion of NTH1 and HSP12 increases the freeze-thaw resistance of baker's yeast in bread dough.

Authors:  Bo-Chou Chen; Huan-Yu Lin
Journal:  Microb Cell Fact       Date:  2022-07-25       Impact factor: 6.352
  7 in total

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