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.

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

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

scholarly journals Overexpression of the Calcineurin Target CRZ1 Provides Freeze Tolerance and Enhances the Fermentative Capacity of Baker's Yeast

2007 ◽  
Vol 73 (15) ◽  
pp. 4824-4831 ◽  
Author(s):  
Joaquín Panadero ◽  
Maria José Hernández-López ◽  
José Antonio Prieto ◽  
Francisca Randez-Gil
Keyword(s):  
Target Genes ◽  
Freeze Tolerance ◽  
Baker’S Yeast ◽  
Freezing Process ◽  
Baker's Yeast ◽  
Freeze Resistance ◽  
Fermentative Capacity ◽  
Genes Encoding ◽  
Industrial Strains ◽  
Leavening Ability

ABSTRACT Recent years have shown a huge growth in the market of industrial baker's yeasts (Saccharomyces cerevisiae), with the need for strains affording better performance in prefrozen dough. Evidence suggests that during the freezing process, cells can suffer biochemical damage caused by osmotic stress. Nevertheless, the involvement of ion-responsive transcriptional factors and pathways in conferring freeze resistance has not yet been examined. Here, we have investigated the role of the salt-responsive calcineurin-Crz1p pathway in mediating tolerance to freezing by industrial baker's yeast. Overexpression of CRZ1 in the industrial HS13 strain increased both salt and freeze tolerance and improved the leavening ability of baker's yeast in high-sugar dough. Moreover, engineered cells were able to produce more gas during fermentation of prefrozen dough than the parental strain. Similar effects were observed for overexpression of TdCRZ1, the homologue to CRZ1 in Torulaspora delbrueckii, suggesting that expression of calcineurin-Crz1p target genes can alleviate the harmful effects of ionic stress during freezing. However, overexpression of STZ and FTZ, two unrelated Arabidopsis thaliana genes encoding Cys2/His2-type zinc finger proteins, also conferred freeze resistance in yeast. Furthermore, experiments with Δcnb1 and Δcrz1 mutants failed to show a freeze-sensitive phenotype, even in cells pretreated with NaCl. Overall, our results demonstrate that overexpression of CRZ1 has the potential to be a useful tool for increasing freeze tolerance and fermentative capacity in industrial strains. However, these effects do not appear to be mediated through activation of known salt-responding pathways.

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.

Isolation of baker's yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses

2016 ◽  
Vol 238 ◽  
pp. 233-240 ◽  
Author(s):  
Ariunzaya Tsolmonbaatar ◽  
Keisuke Hashida ◽  
Yukiko Sugimoto ◽  
Daisuke Watanabe ◽  
Shuhei Furukawa ◽  
...  
Keyword(s):  
Proline Accumulation ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Mutants
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