@article{oai:obihiro.repo.nii.ac.jp:00001126,
 author = {Mikumo, Dai and Takaya, Masahiro and Orikasa, Yoshitake and Ohwada, Takuji},
 issue = {4},
 journal = {Food Science and Technology Research},
 month = {},
 note = {application/pdf, The wild yeast Saccharomyces cerevisiae AK46 was isolated from cherry fruits and commercialized as baker's yeast. We isolated a 2-deoxyglucose (2-DOG)-resistant mutant of AK46 (MCD4) and evaluated its leavening ability in bread dough. Our findings show that the maltose utilization of MCD4 was significantly enhanced in the presence of glucose and α-glucosidase activity was increased by approx. 1.6-fold compared to that of AK46, indicating release from catabolite repression. In addition, baking performance results using the sponge dough and no-time dough methods showed that the CO2 production rate of MCD4 was increased by approx. 1.6-fold (sponge and dough method) and the specific volume of bread was increased by 6.3% and 7.8%, respectively. These results demonstrate that the 2-DOG resistance exhibited by MCD4 significantly improved the leavening ability in bread dough.},
 pages = {623--630},
 title = {Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant},
 volume = {21},
 year = {2015}
}