The growth profile of the mutants was determined with Bioscreen C
(Thermo Fisher Scientific, Aalst, Belgium) during 66 h of incubation at
30 °C with continuous shaking using optical density measurements at
600 nm (OD600) every 15 min.
Yeast cells were grown in YPD medium at 30 °C in baffled Erlenmeyer
flasks and harvested after a diauxic shift by centrifugation using a benchtop
centrifuge (model EBA 21, Hettich Lab Technology, Massachusetts,
USA) at 870 g for 3 min at room temperature. The yeast cells were immediately
used in dough preparation.