2012•Journal of Bioscience and BioengineeringRequires access

Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough

Yu Sasano, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, Hiroshi Takagi

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Key concepts: Trehalose, Yeast, Proline, Saccharomyces cerevisiae, Cryoprotectant, Fermentation, Biochemistry, Trehalase

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Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough — Research Paper | ScholarLens