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

Teija Aarnio; Maija-Liisa Suihko

doi:10.1007/BF02921516

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

Teija Aarnio^*
, Maija-Liisa Suihko^*

^*Corresponding author for this work

VTT Technical Research Centre of Finland

VTT (former employee or external)

Research output: Contribution to journal › Article › Scientific › peer-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 language	English
Pages (from-to)	65-74
Journal	Applied Biochemistry and Biotechnology
Volume	27
Issue number	1
DOIs	https://doi.org/10.1007/BF02921516
Publication status	Published - 1991
MoE publication type	A1 Journal article-refereed

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title = "Electrofusion of an industrial Baker's yeast strain with a sour dough yeast",

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{\textquoteright}s yeast in a laboratory scale process imitating the industrial process.",

author = "Teija Aarnio and Maija-Liisa Suihko",

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AU - Suihko, Maija-Liisa

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Y1 - 1991

N2 - 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.

AB - 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.

U2 - 10.1007/BF02921516

DO - 10.1007/BF02921516

M3 - Article

SN - 0273-2289

VL - 27

SP - 65

EP - 74

JO - Applied Biochemistry and Biotechnology

JF - Applied Biochemistry and Biotechnology

IS - 1

ER -

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

Abstract

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