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Appl Environ Microbiol. 1989 July; 55(7): 1742-1747
Copyright © 1989, American Society for Microbiology. All Rights Reserved.

Genetic Analysis of Haploids from Industrial Strains of Baker's Yeast

Yuji Oda* and Kozo Ouchi

Tokyo Research Laboratories, Kyowa Hakko Kogyo Co., Ltd., Machida-shi, Tokyo 194, Japan

ABSTRACT

Strains of baker's yeast conventionally used by the baking industry in Japan were tested for the ability to sporulate and produce viable haploid spores. Three isolates which possessed the properties of baker's yeasts were obtained from single spores. Each strain was a haploid, and one of these strains, YOY34, was characterized. YOY34 fermented maltose and sucrose, but did not utilize galactose, unlike its parental strain. Genetic analysis showed that YOY34 carried two MAL genes, one functional and one cryptic; two SUC genes; and one defective gal gene. The genotype of YOY34 was identified as MAT{alpha} MAL1 MAL3g SUC2 SUC4 gall. The MAL1 gene from this haploid was constitutively expressed, was dominant over other wild-type MAL tester genes, and gave a weak sucrose fermentation. YOY34 was suitable for both bakery products, like conventional baker's yeasts, and for genetic analysis, like laboratory strains.

FOOTNOTES

* Corresponding author.

Appl Environ Microbiol. 1989 July; 55(7): 1742-1747
Copyright © 1989, American Society for Microbiology. All Rights Reserved.





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