METHOD OF IMPROVING THE VIABILITY AND THE FERMENTATION CAPACITY OF BAKING YEASTS UNDER HYPEROSMOTIC STRESS AND FREEZING STRESS CONDITIONS

摘要

The invention relates to a method of improving the viability and the fermentation capacity of baking yeasts under hyperosmotic stress and freezing stress conditions, through the genetic transformation of said yeasts using a nucleotide sequence that enables the expression of a protein with Crzl activity.