Induction of genetic variabilities in Saccharomyces cerevisiae G104-g using UV and nitrosoguanidin treatment for bakery II Revised carbohydrates, proteins and amino acid content

ABSTRACT

1112 mutants were selected by exposing the haploid strain. S. cerevisiae G104-g to differing doses of UV or NTG. The mutants produced by using UV followed by dark having a protein value that varied between 28.5% to 41.08%. While the corresponding value presented in the same mutants produced by UV followed by light was ranged from 37.52% to 52.17%. The total carbohydrates of the mutant produced by the former method realized slightly higher level than that of the latter one. On the other hand, mutants obtained by NTG treatment in different time show that the protein index number could be descendingly arranged from 55.07% to 56.1%. While the total reserved carbohydrates reached 39.55% as a maximum value in the mutant B/NTG 90/12, it reached only 28.56% and 28.48% in the mutant B/NTG 30/8 and C/NTG 60/17, but also proved that the carbohydrates of the mutants formed with UV followed by light were approximately within the range of the chemical treatment. The best selected mutants B/NTG 90/ 12 and L/4/11 contained approximately similar identified amino acids of S. cerevisiae G104-g [the wild type] with a real difference in their values. This may show a way to improve the concentration of specified amino acids. Balady bread based on mutant B/NTG 90/12 as well as mutant L/4,/11 came in the first organoleptic evaluation order in relation to those made with the wild type, B/NTG 90/12, L/4/11. S. cerevisiae B and the commercial S. cerevisiae. Mutants lead to the production of bread of higher quality