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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...

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Source

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Identifiers

PMID: 7574602
DOI: 10.1128/aem.61.2.639-642.1995
PMCID: PMC167325

Genes

CSF3

Provenance

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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