Electrofusion of an industrial Baker's yeast strain with a sour dough yeast

Teija Aarnio, Maija-Liisa Suihko

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Abstract

A method for hybridization of yeast protoplasts ofSaccharomyces cerevisiae andCandida holmii by electrofusion was optimized. The hybrids were screened on maltose-acetate agar plates. The average fusion frequency was 1.1xl0-3. Two hybrids of 132 collected from selection plates were found to be stable over 15 sequential shake flask cultivations. However, the strains reverted during production of baker’s yeast in a laboratory scale process imitating the industrial process.

Original languageEnglish
Pages (from-to)65 - 74
Number of pages10
JournalApplied Biochemistry and Biotechnology
Volume27
Issue number1
DOIs
Publication statusPublished - 1991
MoE publication typeA1 Journal article-refereed

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