Protoplast fusion of Saccharomyces cerevisiae freeze-torelant strain and bakers yeast strain for frozen dough preparations

Chakamas Wongkhalaung; Hino, Akihiro; Takano, Hiroyuki . Inst. of Food Research and Product Development

Protoplast fusion of Saccharomyces cerevisiae freeze-torelant strain and bakers yeast strain for frozen dough preparations

1991

Chakamas Wongkhalaung | Hino, Akihiro | Takano, Hiroyuki (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)

Protoplast fusion of Saccharomyces bakers' yeast between freeze-tolerant strain and bakers' yeast strain was carried out in an attempt to combine these two characteristics in the hybrids. The mitochondrial markers were used in one parental strain by introducing petite mutants and mutation to antibiotic resistance. The fusion products were analysed for the cellular DNA content, intact chromosomal DNA molecules and dough-raising abilities in both sweet dough and frozen dough.

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AGROVOC Keywords

adn antibiotics antibiotique bakers' yeast dna doughs freezing point fusion de protoplastes levure de boulangerie mitochondrial genetics mutation protoplast fusion resistance to chemicals resistencia a la temperatura saccharomyces cerevisiae temperature resistance

Bibliographic information

Pagination

p. 159-178

Other Subjects

Genetique mitochondriale; Fusion del protoplasto; Resistance a la temperature; Pate de cuisson; Masa de panaderia; Punto de congelacion; Mutacion; Point de congelation; Levaduras de panaderia; Resistencia a productos quimicos; Antibioticos; Genetica mitocondrial; Resistance aux produits chimiques

Language

English

Note

Summaries (En, Th)

5 ill.; 4 tables

Translated Title

Protoplast fusion khong yeast Saccharomyces cerevisiae saiphan thi thon kan chae khaeng kap yeast khanompang phua chai tham khanompang chanit frozen dough

Type

Summary; Non-Conventional

Source

Research Report 1988-1991, Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development.- Bangkok (Thailand), 1991. 360 p.

In AGRIS since: 2000-08-15

Format: AGRIS AP

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Protoplast fusion of Saccharomyces cerevisiae freeze-torelant strain and bakers yeast strain for frozen dough preparations

1991

AGROVOC Keywords

Bibliographic information