Construction of Baker’s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs
- VernacularTitle:优良面包酵母菌株的杂交育种
- Author:
Tian-Xiao JIANG
;
Man XU
;
Zhen WANG
;
Dong-Guang XIAO
;
- Publication Type:Journal Article
- Keywords:
Baker’s yeast,Dough fermentation ability,Hybridization
- From:
Microbiology
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
Two parental strains BY-14 and BY-6,with high leavening ability in lean and sweet dough respectively,were selected.Through spore production and separation,two haploids with opposition types were selected for cross-breeding.At last one hybridization strain was obtained,with good fermentation ability as BY-14 in lean dough and better than BY-6 by 25%in sweet dough.
