Crystallographic Study of the Recombinant Flavin-Binding Domain of Baker's Yeast Flavocytochromeb2:  Comparison with the Intact Wild-Type Enzyme†

Biochemistry ◽  
2002 ◽  
Vol 41 (13) ◽  
pp. 4264-4272 ◽  
Author(s):  
L. M. Cunane ◽  
J. D. Barton ◽  
Z.-W. Chen ◽  
F. E. Welsh ◽  
S. K. Chapman ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Binding Domain ◽  
Baker's Yeast ◽  
Wild Type ◽  
Wild Type Enzyme ◽  
Crystallographic Study ◽  
Flavin Binding

Crystallographic Study of Formylmethionine tRNA from Baker's Yeast

Nature ◽  
1970 ◽  
Vol 226 (5252) ◽  
pp. 1246-1247 ◽  
Author(s):  
C. D. JOHNSON ◽  
K. ADOLPH ◽  
J. J. ROSA ◽  
M. D. HALL ◽  
P. B. SIGLER
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Crystallographic Study

scholarly journals Analysis of Free Oligosaccharides (fOS) from Wild-Type Saccharomyces cerevisiae (Baker's Yeast) using Two Different Extraction Methods

2020 ◽  
Vol 49 (1) ◽  
pp. 85-92
Author(s):  
Iqbal Jalaludin ◽  
Amirul Husna Sudin ◽  
Dharshini Elangovan ◽  
Hussein M. Al-Bajalan ◽  
Nur Maisarah Sarizan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Extraction Methods ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Wild Type ◽  
Free Oligosaccharides

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.

scholarly journals Improved Properties of Baker's Yeast Mutants Resistant to 2-Deoxy-d-Glucose

2001 ◽  
Vol 67 (9) ◽  
pp. 4279-4285 ◽  
Author(s):  
Ana M. Rincón ◽  
Antonio C. Codón ◽  
Francisco Castrejón ◽  
Tahı́a Benı́tez
Keyword(s):  
Ammonium Sulfate ◽  
Baker’S Yeast ◽  
Yeast Nitrogen Base ◽  
Baker's Yeast ◽  
Wild Type ◽  
Organoleptic Properties ◽  
Nitrogen Base ◽  
Fermentative Capacity ◽  
Yeast Mutants ◽  
Spontaneous Mutants

ABSTRACT We isolated spontaneous mutants from Saccharomyces cerevisiae (baker's yeast V1) that were resistant to 2-deoxy-d-glucose and had improved fermentative capacity on sweet doughs. Three mutants could grow at the same rate as the wild type in minimal SD medium (0.17% Difco yeast nitrogen base without amino acids and ammonium sulfate, 0.5% ammonium sulfate, 2% glucose) and had stable elevated levels of maltase and/or invertase under repression conditions but lower levels in maltose-supplemented media. Two of the mutants also had high levels of phosphatase active on 2-deoxy-d-glucose-6-phosphate. Dough fermentation (CO2 liberation) by two of the mutants was faster and/or produced higher final volumes than that by the wild type, both under laboratory and industrial conditions, when the doughs were supplemented with glucose or sucrose. However, the three mutants were slower when fermenting plain doughs. Fermented sweet bakery products obtained with these mutants were of better quality than those produced by the wild type, with regard to their texture and their organoleptic properties.

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