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

Teija Aarnio, Maija-Liisa Suihko, Veli Kauppinen

Research output: Contribution to journalArticleScientificpeer-review

21 Citations (Scopus)

Abstract

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
Number of pages9
JournalApplied Biochemistry and Biotechnology
Volume27
Issue number1
DOIs
Publication statusPublished - 1991
MoE publication typeA1 Journal article-refereed

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Acetic acid
Acetic Acid
Yeast
Saccharomyces cerevisiae
Pressure

Cite this

Aarnio, Teija ; Suihko, Maija-Liisa ; Kauppinen, Veli. / Isolation of acetic acid-tolerant Baker's yeast variants in a turbidostat. In: Applied Biochemistry and Biotechnology. 1991 ; Vol. 27, No. 1. pp. 55 - 63.
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Isolation of acetic acid-tolerant Baker's yeast variants in a turbidostat. / Aarnio, Teija; Suihko, Maija-Liisa; Kauppinen, Veli.

In: Applied Biochemistry and Biotechnology, Vol. 27, No. 1, 1991, p. 55 - 63.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Aarnio, Teija

AU - Suihko, Maija-Liisa

AU - Kauppinen, Veli

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N2 - 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%.

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DO - 10.1007/BF02921515

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JO - Applied Biochemistry and Biotechnology

JF - Applied Biochemistry and Biotechnology

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