Literature DB >> 18641164

Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.

Tomohiro Kaino1, Tetsuya Tateiwa, Satomi Mizukami-Murata, Jun Shima, Hiroshi Takagi.   

Abstract

We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding gamma-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

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Year:  2008        PMID： 18641164      PMCID： PMC2547055          DOI： 10.1128/AEM.00998-08

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  31 in total

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