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. 2001 Sep;67(9):4346-8.
doi: 10.1128/AEM.67.9.4346-4348.2001.

Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques

V J Higgins  1 , P J Bell, I W Dawes, P V Attfield
Affiliations

Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques

V J Higgins et al. Appl Environ Microbiol. 2001 Sep.

Abstract

A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening systems in conjunction with traditional mass mating techniques to develop a strain of Saccharomyces cerevisiae that efficiently leavens both types of dough.

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Figures

FIG. 1
FIG. 1
Comparison of NL98 gassing activities in unsugared and sweet (18%-sucrose-added) bread doughs with those of commercially used baker's yeast strains.
See this image and copyright information in PMC

References

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