Commercial Baker's Yeast Strains Research Articles

Exploiting heterozygosity in industrial yeasts to create new and improved baker's yeasts.

The main aim of the work was to utilize heterozygosity of industrial yeast strains to construct new baker's yeast strains. Commercial baker's yeast strain ALKO 743, its more ethanol tolerant descendant ALKO 554 selected initially for growth over 300 generations in increasing ethanol concentrations in a glucose medium, and ALKO 3460 from an old domestic sour dough starter were used as starting strains. Isolated meiotic segregants of the strains were characterized genetically for sporulation ability and mating type, and the ploidy was determined physically. Heterozygosity of the segregant strains was estimated by a variety of molecular characterizations and fermentation and growth assays. The results showed wide heterozygosity and that the segregants were clustered into subgroups. This clustering was used for choosing distantly or closely related partners for strain construction crosses. Intrastrain hybrids made with segregants of ALKO 743 showed 16-24% hybrid vigour or heterosis. Interstrain hybrids with segregants of ALKO 743 and ALKO 3460 showed a wide variety of characteristics but also clear heterosis of 27-31% effects as assayed by lean and sugar dough raising. Distiller's yeast ALKO 554 turned out to be a diploid genetic segregant and not just a more ethanol tolerant mutant of the tetraploid parent strain ALKO 743.

Valorization of the powdered bread waste hydrolysate as growth medium for baker yeast

In this work, the feasibility of baker yeast production using white bread waste is investigated. Grinded and sieved white baguette waste was hydrated and hydrolyzed differently using enzymes preparations to obtain two growth mediums. Medium (I) contained a mixture of alpha amylase and amyloglucosidase; and Medium (II) contained a mixture of alpha amylase, amyloglucosidase and protease enzymes. The clarified media were diluted and supplemented with NH4SO4 (3.5g/l), and KH2PO4 (2g/l). A commercial baker yeast strain was reactivated and a preculture was prepared for the mediums inoculation. Fermentation was carried out in Erlenmeyer flasks and incubated in the thermo-shaker (30°C, 150rpm). After 48h of fermentation, important biomass production was recorded in Mediums (I) and (II) (1.04×108CFU/ml and 2.74×108CFU/ml) compared to the control medium (1.63×108CFU/ml). Hence, the productivity ratio of Medium I and Medium II was estimated to be 0.63 and 1.68. Microbial growth, sugars and proteins consumption kinetics were studied. The obtained results indicated that the production of yeast biomass could be an attractive alternative for bread waste valorization ensuring a global biomass yield of 0.77g/g.

Yeast biomass production: a new approach in glucose-limited feeding strategy

The aim of this work was to implement experimentally a simple glucose-limited feeding strategy for yeast biomass production in a bubble column reactor based on a spreadsheet simulator suitable for industrial application. In biomass production process using Saccharomyces cerevisiae strains, one of the constraints is the strong tendency of these species to metabolize sugars anaerobically due to catabolite repression, leading to low values of biomass yield on substrate. The usual strategy to control this metabolic tendency is the use of a fed-batch process in which where the sugar source is fed incrementally and total sugar concentration in broth is maintained below a determined value. The simulator presented in this work was developed to control molasses feeding on the basis of a simple theoretical model in which has taken into account the nutritional growth needs of yeast cell and two input data: the theoretical specific growth rate and initial cell biomass. In experimental assay, a commercial baker’s yeast strain and molasses as sugar source were used. Experimental results showed an overall biomass yield on substrate of 0.33, a biomass increase of 6.4 fold and a specific growth rate of 0.165 h−1 in contrast to the predicted value of 0.180 h-1 in the second stage simulation.

A comparison of stress tolerance in YPD and industrial lignocellulose-based medium among industrial and laboratory yeast strains

In general, it is believed that fermentation by yeast under harsh industrial conditions, especially if substrates such as wood hydrolysate or lignocellulosic substrates are used, requires the use of so-called industrial strains. In order to check whether this is always true, a comparison of performance was made using two industrial strains and four commonly used laboratory strains, the haploid and diploid versions of CEN-PK and X2180, under industrially relevant stress conditions. The industrial strains were a Swedish commercial baker's yeast strain and a strain previously isolated from an industrial bioethanol production plant using lignocellulosic substrate. Stress conditions included, apart from growth in the lignocellulosic substrate itself, elevated concentrations of glucose, NaCl, ethanol, and lactate as well as low pH. Results showed that, indeed, the strain adapted to lignocellulosic substrate also possessed the highest growth rate as well as shortest duration of the lag phase in this type of medium. However, the higher the additional stress level, the lower the difference compared to other strains, and X2180 in particular displayed a high resistance to these additional stress conditions. Furthermore, no difference in performance could be detected between the haploid or diploid versions of the laboratory strains. It might be that, at least under some circumstances, a laboratory strain such as X2180 could be an industrially attractive production organism with the advantage of facilitating the possibilities for making controlled genetic manipulations.

Biofortification of folates in white wheat bread by selection of yeast strain and process

We here demonstrate that folate content in yeast fermented food can be dramatically increased by using a proper (i) yeast strain and (ii) cultivation procedure for the selected strain prior to food fermentation. Folate levels were 3 to 5-fold higher in white wheat bread leavened with a Saccharomyces cerevisiae strain CBS7764, cultured in defined medium and harvested in the respiro-fermentative phase of growth prior to dough preparation (135–139 µg/100 dry matter), compared to white wheat bread leavened with commercial Baker's yeast (27–43 µg/100 g). The commercial Baker's yeast strain had been industrially produced, using a fed-batch process, thereafter compressed and stored in the refrigerator until bakings were initiated. This strategy is an attractive alternative to fortification of bread with synthetically produced folic acid. By using a high folate producing strain cultured a suitable way folate levels obtained were in accordance with folic acid content in fortified cereal products.

Aquaporin-mediated improvement of freeze tolerance of Saccharomyces cerevisiae is restricted to rapid freezing conditions.

Previous observations that aquaporin overexpression increases the freeze tolerance of baker's yeast (Saccharomyces cerevisiae) without negatively affecting the growth or fermentation characteristics held promise for the development of commercial baker's yeast strains used in frozen dough applications. In this study we found that overexpression of the aquaporin-encoding genes AQY1-1 and AQY2-1 improves the freeze tolerance of industrial strain AT25, but only in small doughs under laboratory conditions and not in large doughs under industrial conditions. We found that the difference in the freezing rate is apparently responsible for the difference in the results. We tested six different cooling rates and found that at high cooling rates aquaporin overexpression significantly improved the survival of yeast cells, while at low cooling rates there was no significant effect. Differences in the cultivation conditions and in the thawing rate did not influence the freeze tolerance under the conditions tested. Survival after freezing is determined mainly by two factors, cellular dehydration and intracellular ice crystal formation, which depend in an inverse manner on the cooling velocity. In accordance with this so-called two-factor hypothesis of freezing injury, we suggest that water permeability is limiting, and therefore that aquaporin function is advantageous, only under rapid freezing conditions. If this hypothesis is correct, then aquaporin overexpression is not expected to affect the leavening capacity of yeast cells in large, industrial frozen doughs, which do not freeze rapidly. Our results imply that aquaporin-overexpressing strains have less potential for use in frozen doughs than originally thought.

Construction of a Trp- commercial baker's yeast strain by using food-safe-grade dominant drug resistance cassettes.

We have designed a food-safe-grade module for gene disruptions in commercial baker's yeast strains, which contains the G418 resistance cassette, KanMX4, flanked by direct repeats from the MEL1 gene of Saccharomyces cerevisiae. This module was used to obtain a Trp(-) auxotrophic mutant of the polyploid HY strain by successive targeting to the TRP1 locus and later in vivo excision of the kan(r) marker. Southern blot analysis indicated that HY contains five copies of the TRP1 gene. However, after four disruption rounds, a strain named HYtrpM(4), unable to grow in the absence of tryptophan, was selected. Southern and Northern analysis of HYtrpM(4) cells showed that a remaining functional wild-type copy was still present, suggesting that the level of phosphoribosylanthranylate isomerase activity, resulting from a single copy of TRP1, is too low to sustain growth. Accordingly, a high reversion frequency of the Trp(-) phenotype, through gene conversion, was found in cells of the mutant strain. Nevertheless, this was not a drawback for its use as a recipient strain of heterologous genes. Indeed, YEpACT-X24 transformants were stable after 25 generations and expressed and secreted high levels of active recombinant xylanase. These data indicate that the new Trp(-) strain can be used to generate a stable recombinant yeast that fulfils all the requirements and market criteria for commercial utilisation.

The development of low temperature inactive (Lti) baker's yeast

The construction of a novel baker's yeast variety via traditional genetic techniques is described. The phenotype was designated "Lti" ("Low temperature inactive"). Lti mutations with the desired characteristics within a genetically well-defined haploid laboratory strain of Saccharomyces cerevisiae were isolated, and two different approaches were taken to obtain baker's yeast strains, which exhibit reduced fermenting activity at refrigeration temperatures. In a first approach, a chosen Lti strain carrying mutation lti9 was combined with other laboratory strains carrying defined MAL alleles. In a second approach, the same lti mutation was introduced in the genetic background of polyploid commercial baker's yeast strains that harbor important "industrial" properties. Lti strains arising from both approaches were characterized with specifically developed screening procedures. Strains of the "academic" Lti strain family displayed between 85% and 92% of the biomass yield of a commercial reference strain, whereas strains of the "industrial" Lti strain family showed a variation between 60% and 115%. Lti strains from both families varied strongly among each other in their activity in model doughs: at 8 degrees C they displayed activities between 5% and 30%, and at 30 degrees C between 40% and 113% of a commercial reference baker's yeast strain.

Evaluation of Kluyveromyces marxianus as baker's yeast

Two strains of Kluyveromyces marxianus (NRRL-Y-2415 and NRRL-Y-1109) were assessed as baker's yeasts comparing them with two strains of Saccharomyces cerevisiae isolated respectively from compressed yeast and active dry yeast. Strains were tested for dough proofing activity in lean dough and rich doughs (prepared with sucrose, lactose or whey) and sensory evaluation of breads. In rich doughs containing lactose or whey, both strains of K. marxianus had superior proofing activity compared to commercial baker's yeast strains but no difference in bread flavor was detected.

Transformation of commercial baker's yeast strains by electroporation

We developed an electroporation protocol for transformation which was particularly optimized for commercial baker's yeast strains. The protocol is based on the standard BIORAD GENE PULSER/PULSE CONTROLLER machine. It works efficiently both for the introduction of standard multicopy plasmids (ARS and 2μm based) and for integrative transformation. In particular we were able to transform genuine prototrophic baker's yeast strains with a 2μm-based multicopy plasmid, carrying the dominant sulfometuron methyl resistance marker. For plasmids requiring the introduction of more than one copy for complementation, the transformation frequency was considerably lower. This suggests that transformation by the electroporation method introduces on average only one or a few copies of the transforming plasmid per cell.