Bell P J, Higgins V J, Attfield P V
Department of Biological Sciences, Macquarie University, Sydney, Australia.
Lett Appl Microbiol. 2001 Apr;32(4):224-9. doi: 10.1046/j.1472-765x.2001.00894.x.
To compare the fermentative capacity of wild and domesticated isolates of the genus Saccharomyces.
The fermentative capacity of yeasts from a variety of wild and domesticated sources was tested in synthetic dough media that mimic major bread dough types. Domesticated yeast strains were found to have better maltose-utilizing capacity than wild yeast strains. The capacity to ferment sugars under high osmotic stress was randomly distributed amongst wild and baking strains of Saccharomyces.
The domestication of bakers' yeast has enhanced the ability of yeasts to ferment maltose, without a similar impact on the fermentative capacity under high osmotic conditions.
This study, combined with molecular studies of both wild and domesticated yeast, showed that domestication of bakers' yeast has resulted in improved maltose utilization, apparently via the duplication and mutation of the MAL genes.
比较酿酒酵母属野生菌株和驯化菌株的发酵能力。
在模拟主要面包面团类型的合成面团培养基中测试了来自各种野生和驯化来源的酵母的发酵能力。发现驯化酵母菌株比野生酵母菌株具有更好的利用麦芽糖的能力。在高渗透压胁迫下发酵糖的能力在酿酒酵母的野生菌株和烘焙菌株中随机分布。
面包酵母的驯化提高了酵母发酵麦芽糖的能力，而对高渗条件下的发酵能力没有类似影响。
这项研究与野生和驯化酵母的分子研究相结合，表明面包酵母的驯化导致麦芽糖利用的改善，显然是通过MAL基因的复制和突变实现的。
