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Electrofusion of an industrial Baker’s yeast strain with a sour dough yeast

✍ Scribed by T. H. Aarisio; M. L. Suihko

Book ID
112937618
Publisher
Springer-Verlag
Year
1991
Tongue
English
Weight
553 KB
Volume
27
Category
Article
ISSN
0273-2289

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A recombinant strain of baker's yeast has been constructed which can assimilate lactose efficiently. This strain has been designed to allow its propagation in whey, the byproduct resulting from cheese-making. The ability to metabolize lactose is conferred by the functional expression of two genes fr