Frozen dough-resistant and high-sugar dough-resistant, practical baker's yeast

摘要

The invention relates to a diploid or higher polyploid, practical baker's yeast with good frozen dough resistance and good high-sugar dough resistance. This is produced through mating with one or more ATH1 gene-disrupted, haploid yeasts as produced through gene manipulation of disrupting the ATH1 gene in a haploid yeast of which the diploid is practical baker's yeast. The practical baker's yeasts of the invention has a reduced ability of trehalose degradation during fermentation even when used in frozen dough or in high-sugar dough, and is well resistant to long-term freeze-storage when used not only in low-sugar dough but also in high-sugar dough.