Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques.
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.
Higgins
V J
VJ
School of Biochemistry and Molecular Genetics, University of New South Wales, Sydney, New South Wales 2052, Australia. v.higgins@unsw.edu.au
Bell
P J
PJ
Dawes
I W
IW
Attfield
P V
PV
D001939:Bread / Q000382:microbiology*; D008320:Maltose / Q000378:metabolism*; D009997:Osmotic Pressure; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000235:genetics / Q000502:physiology*; D012641:Selection, Genetic
D008320:Maltose