Heterosis in bread dough fermentation using chimeric genomes of Saccharomyces cerevisiae

InformationHybridization is the crossing between two divergent lineage genomes that give offspring harboring an admixture of both parental strains.This study aimed to generate chimeric genomes of yeast hybrids to enable them to survive under sucrose stress and play a prominent role in the bread making industry.In this investigation, three parental strains and two progenitor hybrids were evaluated for the leavening ability of bread dough under four concentrations of sucrose.For optimal fermentation rates, the use of appropriate yeast genotypes is required.Therefore, this study focused on the positive correlation detected between the weight of fermented bread dough and sugar concentrations as obtained by P1, H2, and H1 genotypes, when the fermentation medium is warm water.Positive correlation was also obtained by P2, and P3 genotypes in the relationship between the increase in fermented bread dough weight and sucrose concentrations.In this association between sucrose concentrations and the increase in fermented bread dough weight, the P2 and H2 genotypes appeared a strong correlation between both variables.Meanwhile, hybrid genotype H2 exhibited positive heterosis in the increase of bread dough weight at all sucrose concentrations ranging between 46.81 to 145.45%.The results indicated that P2 and hybrid H2 genotypes were tolerant to sucrose concentrations.Sucrose tolerant genotypes provide a useful genetic background for further application concerning the functionality of yeast as a leavening agent in the fermentation of bread dough.