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Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells
- Source :
- Foods, Vol 10, Iss 170, p 170 (2021), Foods, Volume 10, Issue 1
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of cells suspended in a trehalose solution improves freezing tolerance and results in higher viability after thawing. Viability increased with rise in electric field strength (from 3 to 4.5 kV/cm) and incubation time (from 0 to 60 min) after exposure. Pretreatment resulted in lower decrease in the viability of thawed cells, viability of untreated cells dropped to 10%, while pre-treatment with PEF and trehalose tripled the viability.
- Subjects :
- electroporation
Health (social science)
Cryoprotectant
cryoprotection
Plant Science
yeast
lcsh:Chemical technology
01 natural sciences
Health Professions (miscellaneous)
Microbiology
Article
Incubation period
03 medical and health sciences
chemistry.chemical_compound
lcsh:TP1-1185
trehalose
Freezing tolerance
030304 developmental biology
0303 health sciences
Chemistry
Electroporation
010401 analytical chemistry
Trehalose
Yeast
0104 chemical sciences
Biophysics
Food Science
Subjects
Details
- ISSN :
- 23048158
- Volume :
- 10
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....1b1ef84c93dcf613d4db329174d5797d