Fermentative capacity of baker's yeast exposed to hyperbaric stress.

Abstract:

:Baker's yeast suspensions were incubated at different pressures (from 1 bar to 6 bar) and different gases [air, O(2) and a mixture of 8% (v/v) CO(2), 21% O(2) and N(2)]. 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 CO(2) produced in dough occurred with 6 bar O(2) which also stopped growth. The fermentative capacity of the cells was stimulated by the cells exposure to increased CO(2) partial pressure up to 0.48 bar.

journal_name

Biotechnol Lett

journal_title

Biotechnology letters

authors

Campelo AF,Belo I

doi

10.1023/B:BILE.0000036604.20963.da

keywords:

subject

Has Abstract

pub_date

2004-08-01 00:00:00

pages

1237-40

issue

15

eissn

0141-5492

issn

1573-6776

pii

5381927

journal_volume

26

pub_type

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