Strains of yeast of saccharomyces cerevisiae and a process for t

Chemistry: molecular biology and microbiology – Micro-organism – per se ; compositions thereof; proces of... – Fungi

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435171, 4351722, 4352551, 43525521, 426 7, 426 11, 426 60, 426 62, C12N 116

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056935269

ABSTRACT:
The present invention relates to a novel strain of the yeast Saccharomyces cerevisiae having accession number MTCC Y0022B211 (=NCYC 2647), which is useful for the preparation of ethanol by the fermentation of sugars. The invention also encompasses a process for the preparation of this strain of yeast, which process comprises: (a) growing a diploid strain of S. cerevisiae designated MTCC Y0001 (=NCYC 2646) in a known medium, sporulating the strain, treating the sporulated cells with a lytic enzyme to liberate the spores, collecting the liberated spores; (b) growing a haploid strain of S. cerevisiae designated MTCC Y0002 (=ATTC 90506); (c) mixing the spores obtained in step (a) with the cells obtained in step (b), incubating the resultant spore-cell mixture at a temperature in the range of 15.degree. C. to 37.degree. C. for a period of 1 to 10 days; (d) spreading the incubated spore-cell mixture on a non-medium, and incubating the mixture at a temperature in the range of 15.degree. to 37.degree. C. for a period of 1 to 10 days; and (e) collecting the cells produced in step (d); and spreading on a selective medium so as to eliminate the spores and cells of steps (a) and (b) and allowing only hybrid cells/cytoductants to grow.

REFERENCES:
patent: 5353606 (1994-10-01), Takano et al.
Yezinhet et al., Introduction of Flocculation into an Industrial Yeast Strain by Transfer of a Single Chromosome, J.Inst. Brew 98315319, 1992.
Romano et al, Improvement of a Wine Saccharomyces cerevisiae Strain by a Breeding Program, Appl. Environ. Microb 50(4):1064-1067, 1985.

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