Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance.

ABSTRACT: We used adaptive evolution to improve freeze tolerance of industrial baker's yeast. Our hypothesis was that adaptation to low temperature is accompanied by enhanced resistance of yeast to freezing. Based on this hypothesis, yeast was propagated in a flour-free liquid dough model system, which contained sorbitol and NaCl, by successive batch refreshments maintained constantly at 12°C over at least 200 generations. Relative to the parental population, the maximal growth rate (µ(max)) under the restrictive conditions, increased gradually over the time course of the experiment. This increase was accompanied by enhanced freeze tolerance. However, these changes were not the consequence of genetic adaptation to low temperature, a fact that was confirmed by prolonged selection of yeast cells in YP

SUBMITTER: Aguilera J 

PROVIDER: S-EPMC3836578 | biostudies-literature | 2010 Mar

REPOSITORIES: biostudies-literature