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Comparison of melibiose utilizing baker’s yeast strains produced by genetic engineering and classical breeding
Author(s) -
Vincent S. F.,
Bell P. J. L.,
Bissinger P.,
Nevalainen K. M. H.
Publication year - 1999
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1365-2672.1999.00487.x
Subject(s) - melibiose , yeast , raffinose , fermentation , trehalose , recombinant dna , biology , saccharomyces cerevisiae , sugar , food science , biochemistry , gene , sucrose , microbiology and biotechnology
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.