Low-temperature inactive industrial baker's yeast

Details Low-temperature inactive industrial baker's yeast Low-temperature inactive industrial baker's yeast

C - Chemistry, Metallurgy

12

N

C12N 1/18 (2006.01) A21D 6/00 (2006.01) A21D 8/02 (2006.01) A21D 8/04 (2006.01) A21D 10/02 (2006.01)

Patent

CA 2143477

Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele 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, and a potential for growing in a fed-batch process, is selected. Use of strains thus 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.

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