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Applied and Environmental Microbiology, September 2001, p. 4346-4348, Vol. 67, No. 9
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.9.4346-4348.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.

Generation of a Novel Saccharomyces cerevisiae Strain That Exhibits Strong Maltose Utilization and Hyperosmotic Resistance Using Nonrecombinant Techniques

Vincent J. Higgins,^1,2,* Philip J. L. Bell,^2,3 Ian W. Dawes,^1,2 and Paul V. Attfield^2,3

School of Biochemistry and Molecular Genetics¹ and Cooperative Research Centre for Food Industry Innovation,² University of New South Wales, Sydney, New South Wales 2052, and Department of Biological Sciences, Macquarie University, Sydney, New South Wales 2109,³ Australia

Received 30 March 2001/Accepted 19 June 2001

A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening systems in conjunction with traditional mass mating techniques to develop a strain of Saccharomyces cerevisiae that efficiently leavens both types of dough.

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^* Corresponding author. Mailing address: School of Biochemistry and Molecular Genetics, University of New South Wales, Sydney, New South Wales 2052, Australia. Phone: 61 2 9385 1832. Fax: 61 2 9385 1050. E-mail: v.higgins{at}unsw.edu.au.

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Applied and Environmental Microbiology, September 2001, p. 4346-4348, Vol. 67, No. 9
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.9.4346-4348.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.

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