Abstract
Hybrids of the homothallic diploid Saccharomyces mikatae and heterothallic haploid Saccharomyces cerevisiae isolated from local fruits in Hokkaido and a baking strain, respectively, were constructed by the spore to cell mating method. Interspecific hybridization of the selected strain was confirmed by polymerase chain reaction using species-specific primers, fermentation profiles, and spore formation. The leavening ability of the dough and enzyme activities of the hybrid exhibited intermediate traits of their parental strains. A baking test by the sponge-dough method with a standard formulation of white bread showed that breads produced using the hybrid differed in aroma and taste from those made using a conventional baking strain. Thus, the hybrid may be used to produce baked goods with diverse quality, which may be more acceptable to specific consumers.
Highlights
Saccharomyces is a teleomorphic ascomycetous genus that generally exhibits vigorous fermentation and includes at least eight species (Alsammar et al, 2019)
Interspecific hybrids between S. mikatae and S. cerevisiae derived from a commercial starter culture altered the metabolite profiles of wine, with respect to the parental wine yeast (Bellon et al, 2013)
This strain of S. mikatae was hybridized with haploid S. cerevisiae to construct an alternative baking strain for preparing bread with diverse quality, which may be acceptable to specific consumers
Summary
Saccharomyces is a teleomorphic ascomycetous genus that generally exhibits vigorous fermentation and includes at least eight species (Alsammar et al, 2019). Domestication of wild yeasts through selection based on rapid dough leavening has resulted in the development of species similar to yeasts used in alcoholic beverage production (Carbonetto et al, 2018) While these selected yeasts may have acquired properties specific to their respective industries, their diversity has declined (Gallone et al, 2018). Interspecific hybrids between S. mikatae and S. cerevisiae derived from a commercial starter culture altered the metabolite profiles of wine, with respect to the parental wine yeast (Bellon et al, 2013) Another hybrid between S. mikatae and an S. cerevisiae ale strain efficiently fermented wort at 12°C under lager brewing conditions, and produced more alcohols and esters compared to the parental strains (Nikulin et al, 2018). This strain of S. mikatae was hybridized with haploid S. cerevisiae to construct an alternative baking strain for preparing bread with diverse quality, which may be acceptable to specific consumers
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