Article
Isolation of a cold-sensitive fermentation mutant of a baker's yeast strain and its use in a refrigerated dough process.
Applied and environmental microbiology - 1 Feb 1995
Kyogoku Y, Ouchi K
Abstract excerpt
Conventional baker's yeast converts sugars in dough into CO2 and ethanol to a significant extent when the dough is stored for days at 5 degrees C. We have isolated Csf (cold-sensitive fermentation) mutants of a commercial baker's yeast by a selection method including as the critical step a nystatin treatment to mutagenized cells at 10 degrees C in the presence of antimycin A. The fermentative activity of mutant...
Topics
- Antimycin A
- Bread
- Carbohydrate Metabolism
- Carbon Dioxide
- Cold Temperature
- Energy Metabolism
- Ethanol
- Fermentation
- Mutation
- Refrigeration
- Saccharomyces cerevisiae