Lipid Composition of Commercial Bakers’ Yeasts Having Different Freeze-tolerance in Frozen Dough

1996 ◽  
Vol 60 (11) ◽  
pp. 1874-1876 ◽  
Author(s):  
Yoko Murakami ◽  
Kumio Yokoigawa ◽  
Fusako Kawai ◽  
Hiroyasu Kawai
Keyword(s):  
Lipid Composition ◽  
Freeze Tolerance ◽  
Frozen Dough

Seasonal changes in lipid composition and glycogen storage associated with freeze-tolerance of the earthworm, Dendrobaena octaedra

2009 ◽  
Vol 179 (5) ◽  
pp. 569-577 ◽  
Author(s):  
Johannes Overgaard ◽  
Michaela Tollarova ◽  
Katarina Hedlund ◽  
Søren O. Petersen ◽  
Martin Holmstrup
Keyword(s):  
Lipid Composition ◽  
Seasonal Changes ◽  
Freeze Tolerance ◽  
Glycogen Storage ◽  
Dendrobaena Octaedra

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.

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