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New Saccharomyces cerevisiae Baker's Yeast Displaying Enhanced Resistance to Freezing

AuthorsCodón, Antonio C.; Rincón, Ana M.; Moreno-Mateos, Miguel A. CSIC ORCID; Delgado-Jarana, Jesús; Rey, Manuel; Limón-Mortés, M. C.; Rosado, Ivan V.; Cubero, Beatriz CSIC ; Peñate, Xenia CSIC ORCID; Castrejón, Francisco; Benítez, Tahía
KeywordsFreezing resistance improvement
Heteroplasmon formation
Hybrid formation
Maltase and trehalose deregulated mutants
Baker's yeast
Bakery products
Issue Date2003
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 51(2) 483-491 (2003)
AbstractThree procedures were used to obtain new Saccharomyces cerevisiae baker's yeasts with increased storage stability at −20, 4, 22, and 30 °C. The first used mitochondria from highly ethanol-tolerant wine yeast, which were transferred to baker's strains. Viability of the heteroplasmons was improved shortly after freezing. However, after prolonged storage, viability dramatically decreased and was accompanied by an increase in the frequency of respiratory-deficient (petite) mutant formation. This indicated that mitochondria were not stable and were incompatible with the nucleus. The strains tested regained their original resistance to freezing after recovering their own mitochondria. The second procedure used hybrid formation after protoplast fusion and isolation on selective media of fusants from baker's yeast meiotic products resistant to parafluorphenylalanine and cycloheximide, respectively. No hybrids were obtained when using the parentals, probably due to the high ploidy of the baker's strains. Hybrids obtained from nonisogenic strains manifested in all cases a resistance to freezing intermediate between those of their parental strains. Hybrids from crosses between meiotic products of the same strain were always more sensitive than their parentals. The third method was used to develop baker's yeast mutants resistant to 2-deoxy-d-glucose (DOG) and deregulated for maltose and sucrose metabolism. Mutant DOG21 displayed a slight increase in trehalose content and viability both in frozen doughs and during storage at 4 and 22 °C. This mutant also displayed a capacity to ferment, under laboratory conditions, both lean and sweet fresh and frozen doughs. For industrial uses, fermented lean and sweet bakery products, both from fresh and frozen doughs obtained with mutant DOG21, were of better quality with regard to volume, texture, and organoleptic properties than those produced by the wild type.
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