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Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs.

Author(s) : NAKAGAWA S., OUCHI K.

Type of article: Article

Summary

Fifty novel freeze-tolerant strains were obtained with good leavening ability in all lean, regular, and sweet doughs comparable to that of commercial baker's yeast. Hybrids with improved leavening ability or freeze tolerance compared with the parent yeast and commercial baker's yeasts were also obtained. These results suggest that hybridization between spore clones derived from a single parent strain is effective for improving the properties of baker's yeasts.

Details

  • Original title: Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs.
  • Record ID : 1995-3047
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 60 - n. 10
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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