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

Teija Aarnio; Maija-Liisa Suihko; Veli Kauppinen

doi:10.1007/BF02921515

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

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

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

23 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 language	English
Pages (from-to)	55-63
Journal	Applied Biochemistry and Biotechnology
Volume	27
Issue number	1
DOIs	https://doi.org/10.1007/BF02921515
Publication status	Published - 1991
MoE publication type	A1 Journal article-refereed

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abstract = "A commercial baker{\textquoteright}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{\textquoteright}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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AB - 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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Isolation of acetic acid-tolerant Baker's yeast variants in a turbidostat

Abstract

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