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Content archived on 2024-05-29

Improvement of freezing tolerance in baker's yeast by adaptive evolution

Objective

Commercial baker's yeasts are domesticated strains of S. cerevisiae that have been selected and optimised for baking applications. Nevertheless, there are still important traits that are far from optimal. In particular, toleranceto freezing is clearly in adequate, being the main factor that limits the expansion and development of frozen-dough technology. In this scenario, our proposal aims to increase our knowledge on the cellular factors that determine the freeze tolerance of baker's yeast and to explore strategies to improve this commercially important trait.

In particular, we will focus our attention to the development of freeze-tolerant bakers' yeast by adaptive evolution, as an alternative to the DNA recombinant technology. New strains with improved freezing tolerance will be obtained from commercially available baker's yeast by long-term chemostat cultivation under sub-optimal temperatures.

The molecular basis of the freeze-resistance in the new evolved strains will be determined with the use of genomics tools. Finally, the quality of bread and pastry obtained from frozen dough prepared with freeze-tolerant yeast strains will be tested under industrial conditions.

Fields of science (EuroSciVoc)

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Topic(s)

Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.

Call for proposal

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FP6-2002-MOBILITY-11
See other projects for this call

Funding Scheme

Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.

ERG - Marie Curie actions-European Re-integration Grants

Coordinator

CONSEJO SUPERIOR DE INVESTIGACIONES CIENTÍFICAS
EU contribution
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Total cost

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