Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/1409
Título: | Fermentative capacity of baker’s yeast exposed to hyperbaric stress |
Autor(es): | Campelo, Ana F. Belo, Isabel |
Palavras-chave: | Baker’s yeast Fermentative capacity Hyperbaric stress Leavening ability Saccharomyces cerevisiae |
Data: | 2004 |
Editora: | Kluwer |
Revista: | Biotechnology Letters |
Citação: | “Biotechnology Letters”. 26 (2004) 1237-1240. |
Relatório da Série N.º: | 2004;10 |
Resumo(s): | Baker’s yeast suspensions were incubated at different pressures (from 1 bar to 6 bar) and different gases [air, O2 and a mixture of 8% (v/v) CO2, 21% O2 and N2]. Raising the air pressure from 1 bar to 6 bar stimulated cell growth but had no effect on leavening ability or viability of the cells. A 50% reduction of the CO2 produced in dough occurred with 6 bar O2 which also stopped growth. The fermentative capacity of the cells was stimulated by the cells exposure to increased CO2 partial pressure up to 0.48 bar. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/1409 |
DOI: | 10.1023/B:BILE.0000036604.20963.da |
ISSN: | 0141-5492 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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2004-10.pdf | 158,3 kB | Adobe PDF | Ver/Abrir |