ArticleApplied and environmental microbiology2001
Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques.
Article in Applied and environmental microbiology, 2001. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Obtaining new brewing yeasts using regional Chilean wine yeasts through an adaptive evolution program.Frontiers in microbiology · 2025Article
- Using Polygenic Risk Scores Related to Complex Traits to Predict Production Performance in Cross-Breeding of Yeast.Journal of fungi (Basel, Switzerland) · 2022Article
- Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.Microorganisms · 2020Article
- Crossbreeding of Yeasts Domesticated for Fermentation: Infertility Challenges.International journal of molecular sciences · 2020Review
- Construction of advanced producers of first- and second-generation ethanol in Saccharomyces cerevisiae and selected species of non-conventional yeasts (Scheffersomyces stipitis, Ogataea polymorpha).Journal of industrial microbiology & biotechnology · 2020Review
- Physiology, ecology and industrial applications of aroma formation in yeast.FEMS microbiology reviews · 2017Review
- Continuous crossbreeding of sake yeasts using growth selection systems for a-type and α-type cells.AMB Express · 2016Article
- Improving industrial yeast strains: exploiting natural and artificial diversity.FEMS microbiology reviews · 2014Review
- Development of growth selection systems to isolate a-type or α-type of yeast cells spontaneously emerging from MATa/α diploids.Journal of biological engineering · 2013Article
- Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger.Journal of industrial microbiology & biotechnology · 2011Article
- Global expression studies in baker's yeast reveal target genes for the improvement of industrially-relevant traits: the cases of CAF16 and ORC2.Microbial cell factories · 2010Article
- Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance.Microbial biotechnology · 2010Article
- Factors affecting the outcome of the acidification power test of yeast quality: critical reappraisal.Folia microbiologica · 2006Article
- Comparison of two alternative dominant selectable markers for wine yeast transformation.Applied and environmental microbiology · 2004Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening systems in conjunction with traditional mass mating techniques to develop a strain of Saccharomyces cerevisiae that efficiently leavens both types of dough.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.