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

1983-06-10

1987-02-17

Nucker, Christine M.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

4351722, 435256, 435942, 935 97, A23L 128, C12N 1500, C12N 118, C12R 1865

Patent

active

046439013

ABSTRACT:
Novel biologically pure quick acting bakers yeast strains NRRL Y-15338 and NRRL Y-15339 are provided which show good performance in sweet, regular, and lean doughs, and superior performance in sweet and lean doughs, 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 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: 3993783 (1976-11-01), Langejan et al.
patent: 4328250 (1982-05-01), Clement et al.
patent: 4341871 (1982-07-01), Langejan et al.
patent: 4368263 (1983-01-01), Ball et al.
patent: 4431737 (1984-02-01), Olivieri et al.
patent: 4450238 (1984-05-01), Vitobello et al.
Yamamoto, Masahiro - "Fusion of Yeast Protoplasts" (1977) (2340 Agricultural & Biological Chemistry, vol. 41, No. 9).

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