Comparison of melibiose utilizing baker's yeast strains produced by genetic engineering and classical breeding

S. F. Vincent, P. J L Bell*, P. Bissinger, K. M H Nevalainen

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    18 Citations (Scopus)

    Abstract

    Yeast strains currently used in the baking industry cannot fully utilize the trisaccharide raffinose found in beet molasses due to the absence of melibiase (α-galactosidase) activity. To overcome this deficiency, the MEL1 gene encoding melibiase enzyme was introduced into baker's yeast by both classical breeding and recombinant DNA technology. Both types of yeast strains were capable of vigorous fermentation in the presence of high levels of sucrose, making them suitable for the rapidly developing Asian markets where high levels of sugar are used in bread manufacture. Melibiase expression appeared to be dosage-dependent, with relatively low expression sufficient for complete melibiose utilization in a model fermentation system.

    Original languageEnglish
    Pages (from-to)148-152
    Number of pages5
    JournalLetters in Applied Microbiology
    Volume28
    Issue number2
    DOIs
    Publication statusPublished - 1999

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