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Article

Improved properties of baker's yeast mutants resistant to 2-deoxy-D-glucose.

Applied and environmental microbiology - 1 Sept 2001

Rincón A M, Codón A C, Castrejón F, Benítez T

Abstract excerpt

We isolated spontaneous mutants from Saccharomyces cerevisiae (baker's yeast V1) that were resistant to 2-deoxy-D-glucose and had improved fermentative capacity on sweet doughs. Three mutants could grow at the same rate as the wild type in minimal SD medium (0.17% Difco yeast nitrogen base without amino acids and ammonium sulfate, 0.5% ammonium sulfate, 2% glucose) and had stable elevated levels of maltase and/or...

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Identifiers

PMID: 11526034
DOI: 10.1128/AEM.67.9.4279-4285.2001
PMCID: PMC93158

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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