scholarly journals Genetic Evidence That High Noninduced Maltase and Maltose Permease Activities, Governed by MALx3-Encoded Transcriptional Regulators, Determine Efficiency of Gas Production by Baker’s Yeast in Unsugared Dough

1999 ◽  
Vol 65 (2) ◽  
pp. 680-685 ◽  
Author(s):  
Vincent J. Higgins ◽  
Mark Braidwood ◽  
Phil Bell ◽  
Peter Bissinger ◽  
Ian W. Dawes ◽  
...  
Keyword(s):  
Strain Improvement ◽  
Transcriptional Regulators ◽  
Gas Production ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Maltose Permease ◽  
Maltose Fermentation ◽  
Important Target ◽  
Maltose Utilization ◽  
Leavening Activity

ABSTRACT Strain selection and improvement in the baker’s yeast industry have aimed to increase the speed of maltose fermentation in order to increase the leavening activity of industrial baking yeast. We identified two groups of baker’s strains of Saccharomyces cerevisiae that can be distinguished by the mode of regulation of maltose utilization. One group (nonlagging strains), characterized by rapid maltose fermentation, had at least 12-fold more maltase and 130-fold-higher maltose permease activities than maltose-lagging strains in the absence of inducing sugar (maltose) and repressing sugar (glucose). Increasing the noninduced maltase activity of a lagging strain 13-fold led to an increase in CO2 production in unsugared dough. This increase in CO2 production also was seen when the maltose permease activity was increased 55-fold. Only when maltase and maltose permease activities were increased in concert was CO2 production by a lagging strain similar to that of a nonlagging strain. The noninduced activities of maltase and maltose permease constitute the largest determinant of whether a strain displays a nonlagging or a lagging phenotype and are dependent upon theMALx3 allele. Previous strategies for strain improvement have targeted glucose derepression of maltase and maltose permease expression. Our results suggest that increasing noninduced maltase and maltose permease levels is an important target for improved maltose metabolism in unsugared dough.

The interaction of zymohexoses and maltose in maltose fermentation by baker's yeast

1956 ◽  
Vol 20 ◽  
pp. 319-322 ◽  
Author(s):  
Heikki Suomalainen ◽  
Erik Axelson ◽  
Erkki Oura
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Maltose Fermentation

scholarly journals Derepression of a baker’s yeast strain for maltose utilization is associated with severe deregulation of HXT gene expression

2010 ◽  
Vol 110 (1) ◽  
pp. 364-374 ◽  
Author(s):  
M. Salema-Oom ◽  
H.R. De Sousa ◽  
M. Assunção ◽  
P. Gonçalves ◽  
I. Spencer-Martins
Keyword(s):  
Gene Expression ◽  
Yeast Strain ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Maltose Utilization

scholarly journals Vitamin D2 production and in vitro ruminal degradation of UV-B irradiated vitamin D enriched yeast in Thai native cattle

2021 ◽  
Vol 19 (3) ◽  
pp. 537-556
Author(s):  
Patipan Hnokaew ◽  
◽  
Saowaluck Yammuen-Art ◽  
Keyword(s):  
Vitamin D ◽  
Irradiation Time ◽  
Gas Production ◽  
Baker’S Yeast ◽  
Vitamin D2 ◽  
Baker's Yeast ◽  
Ruminal Degradation ◽  
Native Cattle ◽  
Live Yeast

The purposes of this study were to investigate the optimum UV-B irradiation time needed to produce vitamin D enriched yeast and to promote in vitro ruminal degradation of UV-B irradiated vitamin D enriched yeast in Thai native cattle. Baker’s yeast and S. cerevisiae were irradiated at 0, 2, 4, 8, 10, 12, 16 and 24 hours. The UV-B irradiation of both yeast strains could significantly enhance vitamin D2 to the highest amount at 16 hours. The corn stover and TMR were studied for determination of in vitro ruminal degradation, included three treatments that involved each type of feed, namely feedstuff without supplementation, feedstuff with live yeast supplementation and feedstuff with UV-B irradiated vitamin D enriched yeast. Gas production data of the live yeast group and the UV-B irradiated vitamin D enriched yeast supplementation group, were significantly higher than those of the control groups for both types of feedstuffs. The vitamin D content of the vitamin D enriched yeast supplementation groups were not significantly different from those of the groups subjected to an initial incubation period (10.98 vs. 14.43μg, respectively). Therefore, after a period of irradiation of 16 hours, the two yeasts strain produced the highest vitamin D2 content, while Baker’s yeast produced vitamin D2 at higher amounts than S. cerevisiae. Notably, UV-B irradiated vitamin D enriched yeast improved the in vitro ruminal degradation, while also preventing a loss in the amount of vitamin D that was degraded by the rumen microorganisms.

Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker’s yeast in lean dough

2015 ◽  
Vol 31 (8) ◽  
pp. 1241-1249 ◽  
Author(s):  
Cui-Ying Zhang ◽  
Xue Lin ◽  
Hai-Yan Song ◽  
Dong-Guang Xiao
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Maltose Fermentation

Effect of MIG1 Gene Deletion on Glucose Repression in Baker’s Yeast

2011 ◽  
Vol 396-398 ◽  
pp. 1531-1535
Author(s):  
Yan Zhang ◽  
Dong Guang Xiao ◽  
Cui Ying Zhang ◽  
Xi Sun ◽  
Ming Yue Wu
Keyword(s):  
Gene Deletion ◽  
Glucose Repression ◽  
Critical Role ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Maltose Metabolism ◽  
Yeast Strains ◽  
Maltose Utilization ◽  
Main Component ◽  
Recombinant Yeast Strains

Mig1p, a zinc finger class of DNA-binding protein, plays a critical role in glucose repression for maltose utilization in Baker’s yeast. Maltose is the hydrolyzate of starch, which is the main component of dough. In this study, the recombinant yeast strains with MIG1 gene deletion were constructed, and the maltose metabolism of the parental and mutant strains in batch cultivations were investigated. Our results show that the degree of glucose repression of mutants △MIG1α and △MIG1a are reduced by 49.88% and 41.59% respectively compared to their parental strains, suggesting that MIG1 deletion can partially relieve glucose repression of maltose metabolism.

Optimization of Leavening Activity of Baker's Yeast During the Spray-Drying Process

2010 ◽  
Vol 28 (4) ◽  
pp. 490-494 ◽  
Author(s):  
M. Ahi ◽  
M. S. Hatamipour ◽  
A. Goodarzi
Keyword(s):  
Spray Drying ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Drying Process ◽  
Leavening Activity

Development of a Novel Microbial Sensor with Baker's Yeast Cells for Monitoring Temperature Control during Cold Food Chain

2005 ◽  
Vol 68 (1) ◽  
pp. 182-186 ◽  
Author(s):  
H. KOGURE ◽  
S. KAWASAKI ◽  
K. NAKAJIMA ◽  
N. SAKAI ◽  
K. FUTASE ◽  
...  
Keyword(s):  
Temperature Control ◽  
Frozen Storage ◽  
Freeze Tolerance ◽  
Gas Production ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Microbial Sensor ◽  
Cold Food ◽  
Fine Adjustment

A novel microbial sensor containing a commercial baker's yeast with a high freeze tolerance was developed for visibly detecting inappropriate temperature control of food. When the yeast cells fermented glucose, the resulting gas production triggered the microbial sensor. The biosensor was a simple, small bag containing a solution of yeast cells, yeast extract, glucose, and glycerol sealed up with multilayer transparent film with barriers against oxygen and humidity. Fine adjustment of gas productivity in the biosensor at low temperatures was achieved by changing either or both concentrations of glucose and yeast cells. Moreover, the amount of time that food was exposed to inappropriate temperatures could be deduced by the amount of gas produced in the biosensor. The biosensor was stable without any functional loss for up to 1 week in frozen storage. The biosensor could offer a useful tool for securing food safety by maintaining low-temperature control in every stage from farm to fork, including during transportation, in the store, and at home.

Sign in / Sign up

Export Citation Format

Share Document