Isolation of yeast with killer activity and its breeding with an industrial baking strain by protoplast fusion |
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| Authors: | Adela Bortol Clara Nudel Elda Fraile Ramon de Torres Ana Giulietti J. F. T. Spencer Dorothy Spencer |
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| Affiliation: | (1) Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires, Buenos Aires, Argentina;(2) Goldsmiths' College, Department of Life Sciences, University of London, Creek Road, SE8 3BU London, England |
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| Abstract: | Summary  Wild strains of Saccharomyces cerevisiae were isolated from dairy products, bakery goods, fresh fruit and vegetables, and tested for killer activity. Four isolates out of 238 strains possessed killer activity. The best of these was converted to the petite form and hybridized with an industrial strain of Saccharomyces cerevisiae by protoplast fusion. Thirty-eight out of 104 isolates had killer activity, and some of these had good dough-raising activity as well. |
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