优良面包酵母菌株的杂交育种

Construction of Baker’s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs

摘要:

本文对实验室保存的面包酵母进行筛选, 以不加糖面团发酵力最高的菌株BY-14和高糖面团发酵力最高的菌株BY-6作为两杂交亲本。二倍体菌株经过单倍体制备、分离和筛选后, 利用群体杂交方法, 获得了一株兼备两亲本优良性能的面包酵母菌株, 其不加糖面团发酵力达到菌株BY-14水平, 且高糖面团发酵力比菌株BY-6提高了25％。

Abstract:

Two parental strains BY-14 and BY-6, with high leavening ability in lean and sweet dough respectively, were selected. Through spore production and separation, two haploids with opposition types were selected for cross-breeding. At last one hybridization strain was obtained, with good fermentation ability as BY-14 in lean dough and better than BY-6 by 25% in sweet dough.