The Relationship Between Activity and Cell-wall Permeability in Dried Baker's Yeast
Open Access
- 1 May 1961
- journal article
- research article
- Published by Microbiology Society in Journal of General Microbiology
- Vol. 25 (1), 87-95
- https://doi.org/10.1099/00221287-25-1-87
Abstract
SUMMARY: A close relationship has been found between the baking activity of dried yeast and the yeast cell volume after reconstitution; other things being equal, the cell volume is in turn dependent upon the permeability of the cell wall. It appears that the total observed loss of activity occasioned by drying yeast may be attributed to increased cell-wall permeability.Keywords
This publication has 5 references indexed in Scilit:
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- pH values of the yeast cellBiochemical Journal, 1950
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