Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs | Zendy

Tomohiro Kaino | Zendy; Tetsuya Tateiwa | Zendy; Satomi MizukamiMurata | Zendy; Jun Shima | Zendy; Hiroshi Takagi | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs

Author(s) -

Tomohiro Kaino,

Tetsuya Tateiwa,

Satomi MizukamiMurata,

Jun Shima,

Hiroshi Takagi

Publication year - 2008

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.00998-08

Subject(s) - cloning (programming) , biology , proline , saccharomyces cerevisiae , yeast , microbiology and biotechnology , chemistry , genetics , amino acid , computer science , programming language

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.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research