Low-temperature inactive industrial baker's yeast and process fo

Details Low-temperature inactive industrial baker's yeast and process fo Low-temperature inactive industrial baker's yeast and process fo

1995-03-15

1998-07-07

Tran, Lien

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426 19, 426 20, 426 60, 426 61, 43525421, 4352552, 435942, A23L 1105

Patent

active

057765260

ABSTRACT:
Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium. The baker's dough including at least water, flour and the above described baker's yeast is disclosed, the dough is preserved at least 2 days under refrigeration.

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patent: 5399492 (1995-03-01), Gysler et al.
patent: 5480798 (1996-01-01), Gysler et al.
Cold Sensitive Cell-Division-Cycle Matants of Yeast: Isolation, Properties, and Pseudoreversion Studies; D. Moir et al. (Genetics, 100, 547-563, 1982).
Determination of the Order of Gene Function in the Yeast Nuclear Division Pathway Using cs and ts Mutants; D. Moir et al. (Genetics, 100, 565-577, 1982).
Genetic Analysis of Mutations Affecting Growth of Saccharomyces Cerevisiae at Low Temperature; A. Singh et al. (Genetics, 77, 651-659, 1974).
New Freeze-Tolerant Yeast for Dough Preparation; H. Hino et al. (Cereal Chemistry, 64, 269-275, 1987).
Laboratory Technique in Microbological Genetics; Tatsuo Ishikawa Ed., published by Kyoritsu Shuppan K.K. (pp. 180-181), 1982.
Applied Microbiology I; Asakura Shoten K.K., published May 20, 1974 (pp. 199-200).
Saikagaku Jiten, Tokyo Kagaku Dojin K.K., published Apr. 10, 1984 (p. 1288) .

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