Yeast strains, method of production and use in baking

Details Yeast strains, method of production and use in baking Yeast strains, method of production and use in baking

1986-01-14

1990-11-27

Schwartz, Richard A.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

4351722, 435942, 426 62, 935 97, C12N 118, C12N 1504

Patent

active

049735608

ABSTRACT:
Novel biologically pure quick acting bakers yeast strains ATCC 20784, ATCC 20785, and ATCC 20786 are provided which show good performance in sweet, regular, and lean doughs, and superior performance in sweet and lean dough, particularly when used in the active dry yeast form. A method of obtaining these and other novel bakers yeast strains by hybridization via protoplast fusion of petite mitochondrial mutants is also provided. Improved methods of baking using these novel bakers yeasts especially in the active dry yeast form are also provided.

REFERENCES:
patent: 4643901 (1987-02-01), Jacobson et al.

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