Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of t...

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Detalles Bibliográficos
Autores principales: Aslankoohi, Elham, Rezaei, Mohammad Naser, Vervoort, Yannick, Courtin, Christophe M., Verstrepen, Kevin J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4357469/
https://www.ncbi.nlm.nih.gov/pubmed/25764309
http://dx.doi.org/10.1371/journal.pone.0119364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4357469/
https://www.ncbi.nlm.nih.gov/pubmed/25764309
http://dx.doi.org/10.1371/journal.pone.0119364

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