Generation of a novel Saccharomyces cerevisiae strain that exhibits strongmaltose utilization and hyperosmotic resistance using nonrecombinant techniques

A yeast strain capable of leavening both unsugared and sweet bread dough ef ficiently would reduce the necessity of carrying out the expensive procedur e of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniq ues for developing yeast strains controversial. Therefore, we used strong s election and screening systems in conjunction with traditional mass mating techniques to develop a strain of Saccharomyces cerevisiae that efficiently leavens both types of dough.