Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media

Citation
Pjl. Bell et al., Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media, LETT APPL M, 32(4), 2001, pp. 224-229
Citations number
15
Categorie Soggetti
Biotecnology & Applied Microbiology",Microbiology
Journal title
LETTERS IN APPLIED MICROBIOLOGY
ISSN journal
02668254 → ACNP
Volume
32
Issue
4
Year of publication
2001
Pages
224 - 229
Database
ISI
SICI code
0266-8254(200104)32:4<224:COFCOI>2.0.ZU;2-T
Abstract
Aims: To compare the fermentative capacity of wild and domesticated isolate s of the genus Saccharomyces. Methods and Results: The fermentative capacity of yeasts from a variety of wild and domesticated sources was tested in synthetic dough media that mimi c major bread dough types. Domesticated yeast strains were found to have be tter maltose-utilizing capacity than wild yeast strains. The capacity to fe rment sugars under high osmotic stress was randomly distributed amongst wil d and baking strains of Saccharomyces. Conclusions: The domestication of bakers' yeast has enhanced the ability of yeasts to ferment maltose, without a similar impact on the fermentative ca pacity under high osmotic conditions. Significance and Impact of the Study: This study, combined with molecular s tudies of both wild and domesticated yeast, showed that domestication of ba kers' yeast has resulted in improved maltose utilization, apparently via th e duplication and mutation of the MAL genes.