Construction of Baker’s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs / 微生物学通报

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.