Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs
2008 ◽
Vol 74
(18)
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pp. 5845-5849
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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.
2003 ◽
Vol 338
(1)
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pp. 5-9
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1994 ◽
Vol 60
(10)
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pp. 3499-3502
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Keyword(s):
2014 ◽
Vol 41
(8)
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pp. 1275-1285
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2002 ◽
Vol 68
(12)
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pp. 5981-5989
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Keyword(s):
1980 ◽
Vol 97
(2)
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pp. 423-429
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Keyword(s):
Keyword(s):