LOW-TEMPERATURE INACTIVE INDUSTRIAL BAKER'S YEAST

摘要

Process for developing a baker's yeast strain having an Lti property, in whi ch a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allel e which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, a nd a potential for growing in a fed-batch process, is selected. Use of strains th us developed in a process for preparing a refrigerated and packaged baker's dough, in which this Lti yeast is mixed with at least water and flour, then the dough is packaged in a container which comprises a gas outlet valve.