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Fourteen wild-type baking strains of Saccharomyces cerevisiae were grown in batch culture to true stationary phase (exogenous carbon source exhausted) and tested for their trehalose content and their tolerance to heat (52C for 4.5 min), ethanol (20% v/v for 30 min), H2O2 (0.3M for 60 min), rapid freezing (196C for 20 min, cooling rate 200C min1), slow freezing (20C for 24h, cooling rate 3C min1),...