Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs

被引：38

作者：

Kaino, Tomohiro ^{[1
]}

Tateiwa, Tetsuya ^{[1
]}

Mizukami-Murata, Satomi ^{[2
]}

Shima, Jun ^{[2
]}

Takagi, Hiroshi ^{[1
]}

机构：

[1] Nara Inst Sci & Technol, Grad Sch Biol Sci, Nara 6300192, Japan

[2] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2008年 / 74卷 / 18期

关键词：

D O I：

10.1128/AEM.00998-08

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding gamma-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.

引用

页码：5845 / 5849

页数：5

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