Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques

Article Abstract:

Research has been conducted on the Saccharomyces cerevisiae strain. The strain capable of leavening both the unsugared and sweet bread dough has been created via the mass mating techniques and strong selection and screening systems.

Statistical Data Included, Analysis, Sugars, Carbohydrates, Microbiological research

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Yeast genome-wide expression analysis identifies a strong ergosterol and oxidative stress response during the initial stages of an industrial lager fermentation

Article Abstract:

Research has been conducted on Saccharomyces cerevisiae. The authors report that the genome-wide expression analysis of S. cerevisiae can be used in commercial environment for identification of environmental conditions which are important for the fermentation of industrial yeast.

Science & research, Food preparations, not elsewhere classified, All Other Miscellaneous Food Manufacturing, Brewers' Yeast, Environmental aspects, Microbiology, Gene expression, Genomes, Oxidation-reduction reaction, Oxidation-reduction reactions, Microbial populations, Microbial ecology

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Genetic evidence that high noninduced maltase and maltose permease activities, governed by MALx3-encoded transcriptional regulators, determine efficiency of gas production by baker's yeast in unsugared dough

Article Abstract:

Research was conducted to examine the hypothesis that CO2 production in unsugared dough correlates with maltose (MAL) activity in industrial strains used for commercial applications. The objectives were to identify differences in genetic background that are involved in the nonlagging phenotype of industrial strains and to determine whether there were any major differences in regulation of the MAL system. Results provide genetic evidence that MAL activities determine the efficiency of gas production by baker's yeast in unsugared dough.

Genetic regulation, Genetic transcription, Transcription (Genetics), Yeast, Yeast (Food product), Dough

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