STRAINS OF BAKERY YEAST CAPABLE OF EXPRESSING AND EXPORTING TO THE CELLULAR EXTERIOR THE ENZYME a-(1-4)-AMILASE OF ASPERGILLUS ORYZAE: PRODUCTION PROCESS AND APPLICATION

摘要

Production of industrial strains of bakery yeast capable of expressing and exporting to the cellular exterior the enzyme a-(1-4)-amilase of Aspergillus oryzae, in order to enhance the process of degradation of starch and, consequently, improve the texture and average life time of bread. To this effect, the corresponding gene has been introduced into the yeasts, and its expression is regulated by a typical yeast promoter, as is that of the actine gene pACT1, which is also functional in industrial growth conditions in molasses.