%0 Journal Article
%T Construction of Baker''''s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs<br>优良面包酵母菌株的杂交育种
%A JIANG Tian-Xiao
%A XU Man
%A WANG Zhen
%A XIAO Dong-Guang
%A <br>姜天笑
%A 徐 曼
%A 王 振
%A 肖冬光
%J 微生物学通报
%D 2008
%I 
%X 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.
%K 面包酵母
%K 面团发酵力
%K 杂交
%K 酵母菌株
%K 杂交育种
%K Baker
%K Construction
%K Sweet
%K Lean
%K High
%K Strains
%K 水平
%K 优良性能
%K 杂交亲本
%K 方法
%K 群体
%K 利用
%K 分离和筛选
%K 体制
%K 单倍
%K 二倍体
%K 高糖
%K 发酵力
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=78024727B5F4EF6AA9CA8E605B5FC464&aid=21CA33D1CF241BA5477DCD9BA452D174&yid=67289AFF6305E306&vid=6209D9E8050195F5&iid=E158A972A605785F&sid=2D186DBA7154B90D&eid=5F224EF84B47D187&journal_id=0253-2654&journal_name=微生物学通报&referenced_num=0&reference_num=8