Lipid content and cryotolerance of bakers' yeast in frozen doughs

• Published in: Applied and Environmental Microbiology Vol. 57; no. 2; pp. 463 - 468
• Main Authors: Gelinas, P. (Agriculture Canada, Saint-Hyacinthe, Quebec, Canada), Fiset, G, Willemot, C, Goulet, J
• Format: Journal Article
• Language: English
• Published: Washington, DC American Society for Microbiology 01.02.1991
• Subjects: ACIDE GRAS; ACIDOS GRASOS; ALIMENT SURGELE; ALIMENTOS CONGELADOS; AZOTE; Biological and medical sciences; BIOMASA; BIOMASSE; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CONGELACION; CONGELATION; CONTENIDO PROTEICO; ESTEROLES; EXPERIMENTATION EN LABORATOIRE; EXPERIMENTOS EN LABORATORIO; FERMENTACION; FERMENTATION; Food Microbiology; FOSFATOS; FOSFORO; Fundamental and applied biological sciences. Psychology; LIPIDE; LIPIDOS; MASA DE PANADERIA; METHODE; METODOS; Microbiology; NITROGENO; PATE DE CUISSON; PHOSPHATE; PHOSPHORE; PRODUCCION ALIMENTARIA; PRODUCTION ALIMENTAIRE; PROTEINA BRUTA; PROTEINE BRUTE; SACCHAROMYCES CEREVISIAE; STEROL; TENEUR EN PROTEINES; Fungi; Temperature; Yeast; Cryopreservation; Tolerance; Ascomycetes; Saccharomyces cerevisiae; Thallophyta

The relationship between lipid content and tolerance to freezing at -50 degrees C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid con...