Isolation of baker's yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses

Published 2016 View Full Article

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Title
Isolation of baker's yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses
Authors
Keywords
Industrial baker's yeast, Baking associated stress, Proline, γ-Glutamyl kinase, Bread dough, Fermentation ability
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 238, Issue -, Pages 233-240
Publisher
Elsevier BV
Online
2016-09-22
DOI
10.1016/j.ijfoodmicro.2016.09.015

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