ISSN:
1432-0983
Keywords:
Baking yeast
;
Saccharomyces cerevisiae
;
Dough leavening
;
Benomyl
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00309908
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