Improved Properties of Baker's Yeast Mutants Resistant to 2-Deoxy-d-Glucose

We isolated spontaneous mutants from Saccharomyces cerevisiae (baker's yeast V1) that were resistant to 2-deoxy-d-glucose and had improved fermentative capacity on sweet doughs. Three mutants could grow at the same rate as the wild type in minimal SD medium (0.17% Difco yeast nitrogen base with...

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Detalhes bibliográficos
Main Authors: Rincón, Ana M., Codón, Antonio C., Castrejón, Francisco, Benítez, Tahía
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2001
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC93158/
https://ncbi.nlm.nih.gov/pubmed/11526034
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.9.4279-4285.2001
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