NEW BREAD YEAST

摘要

NEW MATERIAL:A diploid cross strain with both high non-sugar dough fermentability and freeze tolerance, produced by syngenetic crossing between (A) a haploid yeast strain produced by germination of the spores of a diploid yeast strain classified as Saccharomyces cerevisiae of high non-sugar dough fermentability and (B) a second haploid yeast strain produced by germination of the spores of a second diploid yeast strain classified as Saccharomyces cerevisiae low in non-sugar dough fermentability but high in freeze tolerance. EXAMPLE:Saccharomyces cerevisiae FTY-3 (FFRM BP-2326). USE:Bread yeast for frozen non-sugar - medium-sugar dough, bread yeast for non-sugar dough. PREPARATION:Each equal amount of culture solution of the respective haploid strains separated from the above-mentioned parent strains is mutually mixed to form a zygote; which is then separated and the objective diploid cross strain having a combination of the respective nature of the above-mentioned two parent strains is selected.