Industrial baking yeast, inactive when cold.

摘要

Process for producing a source of baker's yeast exhibiting a Lti (Low Temp. Inactive) phenotype, i.e. the property of being practically inactive but surviving in a dough at a temp.≤14 degrees C at which the dough does not freeze, and of being practically inactive at≤18 degrees C in a maltose-contg. medium, in which firstly a strain of haploidal Saccharomyces cerevisiae that is inactive at a temp. of 3-10 degrees C, pref. > 10 degrees C, is crossed with a strain of haploidal Saccharomyces cerevisiae having≥1 MAL allele that is active but with catabolic repression. In a second stage, the segregants are crossed and finally a diploidal prototrophic strain is selected exhibiting a Lti phenotype, an active MAL phenotype that is active but with catabolic suppression, and a potential to be grown in a fed-batch process. Also claimed are Saccharomyces cerevisiae NCIMB 40612 and NCIMB 40611.