Hyperosmotic stress response by strains of bakers' yeasts in high sugar concentration medium.

@article{Attfield2000HyperosmoticSR,
  title={Hyperosmotic stress response by strains of bakers' yeasts in high sugar concentration medium.},
  author={Paul V. Attfield and S Kletsas},
  journal={Letters in applied microbiology},
  year={2000},
  volume={31 4},
  pages={
          323-7
        }
}
Four strains of bakers' yeast were analysed for their hyperosmotic responses when in media that mimic conditions occurring in bread doughs. Two of the strains produced strong fermentative activity in medium with low osmotic stress, but produced considerably less ethanol in high sucrose concentration medium. Two other strains produced more similar fermentation activities across the range of media tested. The strains that were inhibited by high sucrose concentration were unable to produce… CONTINUE READING

Topics from this paper.

Citations

Publications citing this paper.
SHOWING 1-10 OF 17 CITATIONS

The Study on the Relationship of Invertase Activity and Leavening Ability in Sweet Dough

  • 2010 4th International Conference on Bioinformatics and Biomedical Engineering
  • 2010
VIEW 2 EXCERPTS
CITES BACKGROUND