Hybridization of Bakers' yeast by the rare-mating method to improve leavening ability in dough
| Autor: | Yuji Oda, Kozo Ouchi |
|---|---|
| Rok vydání: | 1990 |
| Předmět: |
Sucrose
Strain (chemistry) fungi Saccharomyces cerevisiae food and beverages Bioengineering Biology Bakers Yeast biology.organism_classification Applied Microbiology and Biotechnology Biochemistry Molecular hybridization chemistry.chemical_compound chemistry Food science Mating Sugar Biotechnology Leavening agent |
| Zdroj: | Enzyme and Microbial Technology. 12:989-993 |
| ISSN: | 0141-0229 |
| DOI: | 10.1016/0141-0229(90)90122-7 |
| Popis: | Saccharomyces cerevisiae MA233 is a diploid strain that is available for breadmaking by the frozen-dough method but it has lower leavening ability than commercial Bakers' yeasts in dough with no sugar or a small amount of sugar. To improve baking quality, MA233 was hybridized with YOY34, a haploid derived from a commercial baking strain, by the rare-mating method. The hybrid YOY671 exhibited MAL-constitutive phenotype of α-glucosidase, resulting in an increased rate of CO 2 production from the dough without addition of sugar. YOY671 had a higher leavening ability in the dough containing 5% to 30% sucrose (based on the weight of flour) than MA233. Freeze-thaw resistance of YOY671 in dough was higher than that of YOY34, but less than that of MA233. |
| Databáze: | OpenAIRE |
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