Affiliation:
1. Tokyo Research Laboratories, Kyowa Hakko Kogyo Co., Ltd., Machida-shi, Tokyo 194, Japan
Abstract
Strains of baker's yeast conventionally used by the baking industry in Japan were tested for the ability to sporulate and produce viable haploid spores. Three isolates which possessed the properties of baker's yeasts were obtained from single spores. Each strain was a haploid, and one of these strains, YOY34, was characterized. YOY34 fermented maltose and sucrose, but did not utilize galactose, unlike its parental strain. Genetic analysis showed that YOY34 carried two
MAL
genes, one functional and one cryptic; two
SUC
genes; and one defective
gal
gene. The genotype of YOY34 was identified as
MAT
α
MAL1 MAL3g SUC2 SUC4 gall.
The
MAL1
gene from this haploid was constitutively expressed, was dominant over other wild-type
MAL
tester genes, and gave a weak sucrose fermentation. YOY34 was suitable for both bakery products, like conventional baker's yeasts, and for genetic analysis, like laboratory strains.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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