Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/2230

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dc.contributor.authorAlmeida, M. J.-
dc.contributor.authorPais, Célia-
dc.date.accessioned2005-06-16T09:45:28Z-
dc.date.available2005-06-16T09:45:28Z-
dc.date.issued1996-12-
dc.identifier.citation"Applied and environmental microbiology". ISSN 0099-2240. 62:12 (1996) 4401-4404.eng
dc.identifier.issn0099-2240-
dc.identifier.urihttps://hdl.handle.net/1822/2230-
dc.description.abstractStrains of Saccharomyces cerevisiae and Torulaspora delbrueckii isolated from traditional bread doughs displayed dough-raising capacities similar to the ones found in baker’s yeasts. During storage of frozen doughs, strains of T. delbrueckii (IGC 5321, IGC 5323, and IGC 4478) presented approximately the same leavening ability for 30 days. Cell viability was not significantly affected by freezing, but when the dough was submitted to a bulk fermentation before being stored at 220&C, there was a decrease in the survival ratio which depended on the yeast strain. Furthermore, the leavening ability after 4 days of storage decreased as the prefermentation period of the dough before freezing increased, except for strains IGC 5321 and IGC 5323. These two strains retained their fermentative activity after 15 days of storage and 2.5 h of prefermentation, despite showing a reduction of viable cells under the same conditions. The intracellular trehalose content was higher than 20% (wt/wt) in four of the yeasts tested: the two commercial strains of baker’s yeast (S. cerevisiae IGC 5325 and IGC 5326) and the two mentioned strains of T. delbrueckii (IGC 5321 and IGC 5323). However, the strains of S. cerevisiae were clearly more susceptible to freezing damages, indicating that other factors may contribute to the freeze tolerance of these yeasts.eng
dc.language.isoengeng
dc.publisherAmerican Society for Microbiology (ASM)eng
dc.rightsopenAccesseng
dc.subjectLeavening abilityeng
dc.subjectBread dougheng
dc.titleLeavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughseng
dc.typearticleeng
dc.peerreviewedyeseng
oaire.citationStartPage4401por
oaire.citationEndPage4404por
oaire.citationIssue12por
oaire.citationVolume62por
dc.identifier.pmid8953712por
dc.subject.wosScience & Technologypor
sdum.journalApplied and Environmental Microbiologypor
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