Polyploid baker's yeasts having a low temperature inactivation p

Details Polyploid baker's yeasts having a low temperature inactivation p Polyploid baker's yeasts having a low temperature inactivation p

1994-03-30

1995-03-21

Knode, Marian

Chemistry: molecular biology and microbiology

Treatment of micro-organisms or enzymes with electrical or...

Modification of viruses

4352552, 426 62, C12N 1501, C12N 118, A21D 200, A21D 804

Patent

active

053994922

ABSTRACT:
Polyploid yeasts having an lti property are obtained by sporulating a starting polyploid strain of Saccharomyces cerevisiae, selecting at least one segregant having an lti property, backcrossing the selected segregant at least once with another segregant having an opposite mating type, selecting at least two backcross segregants having an lti property and opposite mating types, crossing the selected backcross segregants at least once, and selecting a polyploid strain having a growth potential, an lti property, and an ability to raise a dough.

REFERENCES:
patent: 4318929 (1982-03-01), Clement et al.
patent: 4341871 (1982-07-01), Langejan et al.
patent: 4547374 (1985-10-01), Nakatomi et al.
patent: 4643901 (1987-02-01), Jacobson et al.
Hara, S. et al., "The Breeding of Cryophilic Killer Wine Yeasts," Agric. Biol. Chem., 45(6), 1327-1334, 1981.
Spencer, J. F. T. et al., "Genetic Manipulation of Non-Conventional Yeasts by Conventional and Non-Conventional Methods," J. Basic Microbiol. 28(5), 321-333, 1988.
Snow, R., "Genetic Improvement of Wine Yeast," Yeast Genet: Fundam. Appl. Aspects, pp. 439-459, Spencer J. F. T. et al. (eds); Springer: Secaucus, N.Y.; 1983.

Affiliated with

Also associated with

Rating

Polyploid baker's yeasts having a low temperature inactivation p does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Polyploid baker's yeasts having a low temperature inactivation p, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Polyploid baker's yeasts having a low temperature inactivation p will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1148509