Method for improving the viability and yeast fermentative capacity in bakery conditions hyperosmotic stress and stress by freezing.

摘要

Method for improving the viability and fermentative capacity of baker's yeast under conditions of hyperosmotic stress and freezing stress.; The present invention relates to a method for improving the viability and fermentative capacity of baker's yeast in conditions of hyperosmotic stress and stress freezing, by genetic transformation of yeast with a nucleotide sequence allowing the expression of a protein with Crz1 activity.