Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
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ABSTRACT:
SUBMITTER: Kaino T
PROVIDER: S-EPMC2547055 | biostudies-literature | 2008 Sep
REPOSITORIES: biostudies-literature
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Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
Kaino Tomohiro T Tateiwa Tetsuya T Mizukami-Murata Satomi S Shima Jun J Takagi Hiroshi H
Applied and environmental microbiology 20080718 18
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. ...[more]
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