Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Zhou, Nerve Schifferdecker, Anna Judith Gamero, Amparo Compagno, Concetta Boekhout, Teun Piškur, Jure Knecht, Wolfgang Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. The cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. Minervini, Fabio Lattanzi, Anna De Angelis, Maria Di Cagno, Raffaella Gobbetti, Marco Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas The maximum ethanol productivity in immobilized yeast cell system was around three times as much as that in free yeast cell system. The growth of yeast cells in immobilized yeast cells was indicated. The ethanol productive in immobilized yeast cells increased with the increase of aerobical incubation period. The effects of irradiation, cooling and monomer, which are neccessary for polymerization, were recovered completely by subsequent aerobical incubation of yeast cells. Radiation-induced polymerization method was applied to the immobilization of yeast cells. International Nuclear Information System (INIS) Immobilization of yeast cells by radiation-induced polymerization
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