AI Article Synopsis
- The study investigated how different fractions of yeast cells (Saccharomyces cerevisiae) affect the crystallization of trehalose, a sugar stored in the cells.
- It was found that some components within the yeast cells can slow down or prevent the process of trehalose crystallization when the cells are exposed to high humidity.
- This research aims to understand better the factors that influence trehalose crystallization, which could have implications for its use in various applications.
Article Abstract
The influence of different yeast (Saccharomyces cerevisiae) cellular fractions was studied in an attempt to gain knowledge on the feasibility of trehalose crystallization in yeast cells. Certain constituents of S. cerevisiae cells inhibited/delayed trehalose crystallization upon humidification at high relative humidities.
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| http://dx.doi.org/10.1016/j.cryobiol.2005.10.005 | DOI Listing |
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