Isolation of acetic acid-tolerant Baker's yeast variants in a turbidostat

Teija Aarnio (Corresponding Author), Maija-Liisa Suihko (Corresponding Author), Veli Kauppinen

Research output: Contribution to journalArticleScientificpeer-review

23 Citations (Scopus)


A commercial baker’s yeast was subjected to selection in a continuous turbidostat cultivation with increasing concentration of acetic acid. The final acetic acid content in fresh medium was 0.6% or 0.8% v/v. Two of seven selected variants were stable over 15 sequential shake flask cultivations without selection pressure. After laboratory scale production of baker’s yeast, one of the variants also showed increased acetic acid tolerance in sour dough. The overall raising power (mL CO2/h) in sour dough was improved 36%.

Original languageEnglish
Pages (from-to)55-63
JournalApplied Biochemistry and Biotechnology
Issue number1
Publication statusPublished - 1991
MoE publication typeA1 Journal article-refereed


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