Summary
To investigate the leavening ability of yeast in dough, chromosome loss was induced by benomyl treatment in YOY1037, a diploid between a baking strain and a laboratory strain, and its effect on the leavening ability was studied. When benomyl-treated cells were spread on plates with a dye indicator for ploidy, about 20% of the visible colonies were stained dark blue or dark purple; the rest stained pale blue, similar to the diploid YOY1037. Strains showing the MATα phenotype, and non-galactose fermenting strains, apparently having lost particular chromosomes, were observed only in those with darkcoloured colonies. Strains with dark-coloured colonies showed a wider range of leavening ability than did those with pale-coloured colonies.
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Communicated by B. S. Cox
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Oda, Y., Ouchi, K. Effect of chromosome loss on the leavening ability of Saccharomyces cerevisiae in dough. Curr Genet 18, 401–403 (1990). https://doi.org/10.1007/BF00309908
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DOI: https://doi.org/10.1007/BF00309908