Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

Open Access

Peer-reviewed

Research Article

Elham Aslankoohi,

Affiliations Laboratory of Systems Biology, VIB, Leuven, Belgium, CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
⨯
Mohammad Naser Rezaei,

Affiliation Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
⨯
Yannick Vervoort,

Affiliations Laboratory of Systems Biology, VIB, Leuven, Belgium, CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
⨯
Christophe M. Courtin ,

* E-mail: Christophe.Courtin@biw.kuleuven.be (CC); Kevin.Verstrepen@biw.vib-kuleuven.be (KJV)

Affiliation Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
⨯
Kevin J. Verstrepen

* E-mail: Christophe.Courtin@biw.kuleuven.be (CC); Kevin.Verstrepen@biw.vib-kuleuven.be (KJV)

Affiliations Laboratory of Systems Biology, VIB, Leuven, Belgium, CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
⨯

Reader Comments (0)

Glycerol
Is the Subject Area "Glycerol" applicable to this article?

Thanks for your feedback.
Fermentation
Is the Subject Area "Fermentation" applicable to this article?

Thanks for your feedback.
Yeast
Is the Subject Area "Yeast" applicable to this article?

Thanks for your feedback.
Saccharomyces cerevisiae
Is the Subject Area "Saccharomyces cerevisiae" applicable to this article?

Thanks for your feedback.
Bread
Is the Subject Area "Bread" applicable to this article?

Thanks for your feedback.
Hyperexpression techniques
Is the Subject Area "Hyperexpression techniques" applicable to this article?

Thanks for your feedback.
Osmotic shock
Is the Subject Area "Osmotic shock" applicable to this article?

Thanks for your feedback.
Carbon dioxide
Is the Subject Area "Carbon dioxide" applicable to this article?

Thanks for your feedback.