The lipid composition of some commercial bakers' yeasts having different freeze-sensitivity in frozen dough was investigated to clarify the correlation between their lipid composition and freeze-tolerance. The total lipid content including neutral lipid, free fatty acid, sterol, and phospholipid ranged between 23.0 to 32.2 mg/100 mg protein of the yeasts tested. Phosphatidylcholine, phosphatidy...

Abbreviations: BOD: biochemical oxygen demand COD: chemical oxygen demand OD: optical density OW: optimized wastewater PNSB: purple non sulphur photosynthetic bacteria ROW:raw optimized wastewater RW: raw wastewater SCP: single cell protein SEM: scanning electron microscope SOW: sterile optimized wastewater SW: sterile wastewater TEM: transmission electron microscope TKN: total kjeldahl nitroge...