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Process for developing a baker's yeast strain strain of saccharomyces cerevisiae from industrial baker's yeast its use process for preparing a chilled and packaged baker's dough and obtained baker's dough
Process for developing a baker's yeast strain strain of saccharomyces cerevisiae from industrial baker's yeast its use process for preparing a chilled and packaged baker's dough and obtained baker's dough
Process for producing a source of baker's yeast exhibiting a Lti (Low Temp. Inactive) phenotype, i.e. the property of being practically inactive but surviving in a dough at a temp. 14 degrees C at which the dough does not freeze, and of being practically inactive at 18 degrees C in a maltose-contg. medium, in which firstly a strain of haploidal Saccharomyces cerevisiae that is inactive at a temp. of 3-10 degrees C, pref. 10 degrees C, is crossed with a strain of haploidal Saccharomyces cerevisiae having 1 MAL allele that is active but with catabolic repression. In a second stage, the segregants are crossed and finally a diploidal prototrophic strain is selected exhibiting a Lti phenotype, an active MAL phenotype that is active but with catabolic suppression, and a potential to be grown in a fed-batch process. Also claimed are Saccharomyces cerevisiae NCIMB 40612 and NCIMB 40611.
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