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HYBRIDIZATION OF NON‐SPORULATING AND WEAKLY SPORULATING STRAINS OF BREWER'S AND DISTILLER'S YEASTS
Author(s) -
Spencer J. F. T.,
Spencer Dorothy M.
Publication year - 1977
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1977.tb03810.x
Subject(s) - brewing , ploidy , biology , yeast , auxotrophy , hybrid , spore , strain (injury) , genetics , microbiology and biotechnology , gene , food science , botany , fermentation , escherichia coli , anatomy
A method for hybridization of strains of industrial yeasts with auxotrophically marked haploid and diploid strains was developed, using the RD‐auxotrophic technique of Gunge & Nakatomi. Brewing and distilling strains were hybridized with a α or αα diploids and sporulating, near‐tetraploid strains were obtained which could be further subjected to genetic analysis and hybridized by conventional methods. Hybrids could also be obtained between the industrial strains and auxotrophically marked haploid strains, but the viability of the spores obtained from these hybrids was low, and they were probably near‐triploids. This method makes possible the genetic analysis of brewing yeast strains and others which do not sporulate, and allows the mapping of characters which are important in industrial practice, so that new yeast strains having extended ranges of desirable characteristics can be obtained by standard genetic techniques.