dough fermentation
6.These mutant strains of baker′s yeast XD198,XD174 and XD193 of high fermentation ability in dough were screened from their parent strain Saccharomyces cerevisiae HZ66 by laser irradiation. The results showed the strain were genetically stable after many times subculture; compared with the parent,the fermentation activity in dough with 15% sucrose of the mutants XD198,XD174 and XD193 were increased significantly 31.3%,35.3% and 32.7% respectively;
