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Background  Trehalose is related to several types of stress responses, especially freezing response in baker’s yeast ( Saccharomyces cerevisiae ). It is desirable to manipulate trehalose-related genes to create yeast strains that better tolerate freezing-thaw stress with improved fermentation capacity, which are in high demand in the baking industry.    Results  The strain overexpressing  MAL62  gene showed increased trehalose content and cell viability after prefermention-freezing and long-term frozen. Deletion of  NTH1  in combination of  MAL62  overexpression further strengthens freezing tolerance and improves the leavening ability after freezing-thaw stress.    Conclusions  The mutants of the industrial baker’s yeast with enhanced freezing tolerance and leavening ability in lean dough were developed by genetic engineering. These strains had excellent potential industrial applications.

MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough