210 related articles for article (PubMed ID: 14533716)
1. Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.
Hernandez-Lopez MJ; Prieto JA; Randez-Gil F
Antonie Van Leeuwenhoek; 2003; 84(2):125-34. PubMed ID: 14533716
[TBL] [Abstract][Full Text] [Related]
2. Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough.
Hernández-López MJ; Pallotti C; Andreu P; Aguilera J; Prieto JA; Randez-Gil F
Int J Food Microbiol; 2007 May; 116(1):103-10. PubMed ID: 17316858
[TBL] [Abstract][Full Text] [Related]
3. Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.
Zhang CY; Lin X; Feng B; Liu XE; Bai XW; Xu J; Pi L; Xiao DG
Appl Microbiol Biotechnol; 2016 Jul; 100(14):6375-6383. PubMed ID: 27041690
[TBL] [Abstract][Full Text] [Related]
4. Sugar utilization patterns and respiro-fermentative metabolism in the baker's yeast Torulaspora delbrueckii.
Alves-Araújo C; Pacheco A; Almeida MJ; Spencer-Martins I; Leão C; Sousa MJ
Microbiology (Reading); 2007 Mar; 153(Pt 3):898-904. PubMed ID: 17322210
[TBL] [Abstract][Full Text] [Related]
5. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
Bely M; Stoeckle P; Masneuf-Pomarède I; Dubourdieu D
Int J Food Microbiol; 2008 Mar; 122(3):312-20. PubMed ID: 18262301
[TBL] [Abstract][Full Text] [Related]
6. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.
Almeida MJ; Pais C
Appl Environ Microbiol; 1996 Dec; 62(12):4401-4. PubMed ID: 8953712
[TBL] [Abstract][Full Text] [Related]
7. Overexpression of the calcineurin target CRZ1 provides freeze tolerance and enhances the fermentative capacity of baker's yeast.
Panadero J; Hernández-López MJ; Prieto JA; Randez-Gil F
Appl Environ Microbiol; 2007 Aug; 73(15):4824-31. PubMed ID: 17557846
[TBL] [Abstract][Full Text] [Related]
8. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making.
Li Z; Song K; Li H; Ma R; Cui M
Int J Food Microbiol; 2019 Aug; 303():58-64. PubMed ID: 31136955
[TBL] [Abstract][Full Text] [Related]
9. Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough.
Sasano Y; Haitani Y; Ohtsu I; Shima J; Takagi H
Int J Food Microbiol; 2012 Jan; 152(1-2):40-3. PubMed ID: 22041027
[TBL] [Abstract][Full Text] [Related]
10. Importance of Proteasome Gene Expression during Model Dough Fermentation after Preservation of Baker's Yeast Cells by Freezing.
Watanabe D; Sekiguchi H; Sugimoto Y; Nagasawa A; Kida N; Takagi H
Appl Environ Microbiol; 2018 Jun; 84(12):. PubMed ID: 29625985
[TBL] [Abstract][Full Text] [Related]
11. Improvement of tolerance to freeze-thaw stress of baker's yeast by cultivation with soy peptides.
Izawa S; Ikeda K; Takahashi N; Inoue Y
Appl Microbiol Biotechnol; 2007 Jun; 75(3):533-7. PubMed ID: 17505771
[TBL] [Abstract][Full Text] [Related]
12. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.
Zhang CY; Bai XW; Lin X; Liu XE; Xiao DG
J Food Sci; 2015 Dec; 80(12):M2879-85. PubMed ID: 26580148
[TBL] [Abstract][Full Text] [Related]
13. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.
Rezaei MN; Dornez E; Jacobs P; Parsi A; Verstrepen KJ; Courtin CM
Food Microbiol; 2014 May; 39():108-15. PubMed ID: 24387860
[TBL] [Abstract][Full Text] [Related]
14. Improvement of stress tolerance and leavening ability under multiple baking-associated stress conditions by overexpression of the SNR84 gene in baker's yeast.
Lin X; Zhang CY; Bai XW; Feng B; Xiao DG
Int J Food Microbiol; 2015 Mar; 197():15-21. PubMed ID: 25555226
[TBL] [Abstract][Full Text] [Related]
15. Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs.
Nakagawa S; Ouchi K
Appl Environ Microbiol; 1994 Oct; 60(10):3499-502. PubMed ID: 7986027
[TBL] [Abstract][Full Text] [Related]
16. Freeze tolerance of the yeast Torulaspora delbrueckii: cellular and biochemical basis.
Alves-Araújo C; Almeida MJ; Sousa MJ; Leão C
FEMS Microbiol Lett; 2004 Nov; 240(1):7-14. PubMed ID: 15500973
[TBL] [Abstract][Full Text] [Related]
17. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.
Aslankoohi E; Rezaei MN; Vervoort Y; Courtin CM; Verstrepen KJ
PLoS One; 2015; 10(3):e0119364. PubMed ID: 25764309
[TBL] [Abstract][Full Text] [Related]
18. New Saccharomyces cerevisiae baker's yeast displaying enhanced resistance to freezing.
Codón AC; Rincón AM; Moreno-Mateos MA; Delgado-Jarana J; Rey M; Limón C; Rosado IV; Cubero B; Peñate X; Castrejón F; Benítez T
J Agric Food Chem; 2003 Jan; 51(2):483-91. PubMed ID: 12517114
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough.
Sasano Y; Takahashi S; Shima J; Takagi H
Int J Food Microbiol; 2010 Mar; 138(1-2):181-5. PubMed ID: 20096471
[TBL] [Abstract][Full Text] [Related]
20. MAL62 overexpression enhances uridine diphosphoglucose-dependent trehalose synthesis and glycerol metabolism for cryoprotection of baker's yeast in lean dough.
Sun X; Zhang J; Fan ZH; Xiao P; Li F; Liu HQ; Zhu WB
Microb Cell Fact; 2020 Oct; 19(1):196. PubMed ID: 33076920
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]