食品工业科技Issue(8)：112-114,117,4.
面包酵母海藻糖含量与酵母耐性之间的关系
Correlation between the trehalose content and the stress resistance of the baker yeasts
摘要
Abstract
The freeze-tolerance,the stress resistance and the trehalose content of different baker yeasts in the different periods was discussed.It was found that there was a correlation between the trehalose content and the stress resistance,and there was a better stress resistance with the higher trehalose content.关键词
面包酵母/海藻糖/耐性/耐冻性/存活率Key words
baker yeast/trehalose/stress resistance/freeze-tolerance/survival rate分类
轻工纺织引用本文复制引用
陈丽君,肖冬光,郭学武,张翠英,盖伟东..面包酵母海藻糖含量与酵母耐性之间的关系[J].食品工业科技,2011,(8):112-114,117,4.基金项目
国家科技支撑计划项目 （）
天津市科委自然基金重点项目 （）
