Baker's yeast having a low temperature inactivation property

Details Baker's yeast having a low temperature inactivation property Baker's yeast having a low temperature inactivation property

1993-06-30

1996-01-02

Marx, Irene

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

4352551, 4351721, 426 62, C12N 118

Patent

active

054807980

ABSTRACT:
Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

REFERENCES:
patent: 4318929 (1982-03-01), Clement et al.
patent: 4341871 (1982-07-01), Langejan et al.
patent: 4547374 (1985-10-01), Nakatomi et al.
patent: 4643901 (1987-02-01), Jacobson et al.
Hara, et al. The Breeding of Cryophilic Killer Wine Yeasts. Agric. Biol. Chem. 45(6) pp. 1327-1334 (1981).
Spencer, et al., Genetic manipulation of non-conventional yeasts by conventional and non-conventional methods. J. Basic Microbiol. 28:5, pp. 321-333 (1988).
Snow, Genetic Improvement of Wine Yeast, Yeast Genet. Fundam. Appl. Aspects. pp. 439-459.
Spencer J. F. T. et al. (eds) Springer: Secaucus, N.J., (1983).

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