Enhanced freeze tolerance of baker’s yeast by overexpressed trehalose-6-phosphate synthase gene (TPS1) and deleted trehalase genes in frozen dough

2014 ◽  
Vol 41 (8) ◽  
pp. 1275-1285 ◽  
Author(s):  
Haigang Tan ◽  
Jian Dong ◽  
Guanglu Wang ◽  
Haiyan Xu ◽  
Cuiying Zhang ◽  
...  
Keyword(s):  
Freeze Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Frozen Dough ◽  
Phosphate Synthase

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

2008 ◽  
Vol 74 (18) ◽  
pp. 5845-5849 ◽  
Author(s):  
Tomohiro Kaino ◽  
Tetsuya Tateiwa ◽  
Satomi Mizukami-Murata ◽  
Jun Shima ◽  
Hiroshi Takagi
Keyword(s):  
Type Strain ◽  
Wild Type Strain ◽  
Freeze Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Wild Type ◽  
Proline Oxidase ◽  
Frozen Dough ◽  
Yeast Strains ◽  
Constructed Self

ABSTRACT We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding γ-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.

Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough

2012 ◽  
Vol 113 (5) ◽  
pp. 592-595 ◽  
Author(s):  
Yu Sasano ◽  
Yutaka Haitani ◽  
Keisuke Hashida ◽  
Iwao Ohtsu ◽  
Jun Shima ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Frozen Dough ◽  
Simultaneous Accumulation

Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker’s Yeast in Frozen Dough

2012 ◽  
Vol 76 (3) ◽  
pp. 624-627 ◽  
Author(s):  
Yu SASANO ◽  
Yutaka HAITANI ◽  
Keisuke HASHIDA ◽  
Iwao OHTSU ◽  
Jun SHIMA ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Transcription Activator ◽  
Frozen Dough

Improving freeze-tolerance of baker’s yeast through seamless gene deletion of NTH1 and PUT1

2016 ◽  
Vol 43 (6) ◽  
pp. 817-828 ◽  
Author(s):  
Jian Dong ◽  
Didi Chen ◽  
Guanglu Wang ◽  
Cuiying Zhang ◽  
Liping Du ◽  
...  
Keyword(s):  
Gene Deletion ◽  
Freeze Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast

scholarly journals Aquaporin-Mediated Improvement of Freeze Tolerance of Saccharomyces cerevisiae Is Restricted to Rapid Freezing Conditions

2004 ◽  
Vol 70 (6) ◽  
pp. 3377-3382 ◽  
Author(s):  
An Tanghe ◽  
Patrick Van Dijck ◽  
Didier Colavizza ◽  
Johan M. Thevelein
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Freeze Tolerance ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Freezing Injury ◽  
Crystal Formation ◽  
Rapid Freezing ◽  
Baker's Yeast ◽  
Cooling Rates ◽  
The Difference

ABSTRACT Previous observations that aquaporin overexpression increases the freeze tolerance of baker's yeast (Saccharomyces cerevisiae) without negatively affecting the growth or fermentation characteristics held promise for the development of commercial baker's yeast strains used in frozen dough applications. In this study we found that overexpression of the aquaporin-encoding genes AQY1-1 and AQY2-1 improves the freeze tolerance of industrial strain AT25, but only in small doughs under laboratory conditions and not in large doughs under industrial conditions. We found that the difference in the freezing rate is apparently responsible for the difference in the results. We tested six different cooling rates and found that at high cooling rates aquaporin overexpression significantly improved the survival of yeast cells, while at low cooling rates there was no significant effect. Differences in the cultivation conditions and in the thawing rate did not influence the freeze tolerance under the conditions tested. Survival after freezing is determined mainly by two factors, cellular dehydration and intracellular ice crystal formation, which depend in an inverse manner on the cooling velocity. In accordance with this so-called two-factor hypothesis of freezing injury, we suggest that water permeability is limiting, and therefore that aquaporin function is advantageous, only under rapid freezing conditions. If this hypothesis is correct, then aquaporin overexpression is not expected to affect the leavening capacity of yeast cells in large, industrial frozen doughs, which do not freeze rapidly. Our results imply that aquaporin-overexpressing strains have less potential for use in frozen doughs than originally thought.

scholarly journals Survival of Genetically Modified and Self-Cloned Strains of Commercial Baker's Yeast in Simulated Natural Environments: Environmental Risk Assessment

2005 ◽  
Vol 71 (11) ◽  
pp. 7075-7082 ◽  
Author(s):  
Akira Ando ◽  
Chise Suzuki ◽  
Jun Shima
Keyword(s):  
Genetic Engineering ◽  
Freeze Tolerance ◽  
Scientific Data ◽  
Baker’S Yeast ◽  
Natural Environments ◽  
Dependent Manner ◽  
Baker's Yeast ◽  
Viable Cells ◽  
Acid Trehalase ◽  
Pcr Method

ABSTRACT Although genetic engineering techniques for baker's yeast might improve the yeast's fermentation characteristics, the lack of scientific data on the survival of such strains in natural environments as well as the effects on human health prevent their commercial use. Disruption of acid trehalase gene (ATH1) improves freeze tolerance, which is a crucial characteristic in frozen-dough baking. In this study, ATH1 disruptants constructed by genetic modification (GM) and self-cloning (SC) techniques were used as models to study such effects because these strains have higher freeze tolerance and are expected to be used commercially. Behavior of the strains in simulated natural environments, namely, in soil and water, was studied by measuring the change in the number of viable cells and in the concentration of DNA that contains ATH1 loci. Measurements were made using a real-time PCR method during 40 days of cultivation. Results showed that the number of viable cells of GM and SC strains decreased in a time-dependent manner and that the decrease rate was nearly equal to or higher than that for wild-type (WT) yeast. For all three strains (SC, GM, and WT) in the two simulated natural environments (water and soil), the DNA remained longer than did viable cells but the decrease patterns of either the DNA or the viable cells of SC and GM strains had tendencies similar to those of the WT strain. In conclusion, disruption of ATH1 by genetic engineering apparently does not promote the survival of viable cells and DNA in natural environments.

Sign in / Sign up

Export Citation Format

Share Document