Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices

The effects of vacuum-drying and freeze-drying on the cell viability of a commercial baker's yeast, Saccharomyces cerevisiae, strain with different endogenous contents of trehalose were analyzed. An osmotolerant Zygosaccharomyces rouxii strain was used for comparative purposes. Higher viability...

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Detalles Bibliográficos
Autores principales:	Cerrutti, P., Segovia De Huergo, M., Galvagno, M., Schebor, C., Del Pilar Buera, M.
Formato:	JOUR
Materias:	maltodextrin trehalose article cell viability dehydration freeze drying nonhuman physical chemistry protein protein interaction Saccharomyces cerevisiae vacuum yeast cell Zygosaccharomyces Zygosaccharomyces rouxii
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_01757598_v54_n4_p575_Cerrutti
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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