title: Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae.
abstract: The effect of intracellular charged amino acids on freeze tolerance in dough was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.
authors.affiliation: National Food Research Institute, Tsukuba, Ibaraki 305-8642, Japan. shimaj@nfri.affrc.go.jp
authors.forename: Jun
authors.initials: J
authors.lastname: Shima
authors.forename: Yuko
authors.initials: Y
authors.lastname: Sakata-Tsuda
authors.forename: Yasuo
authors.initials: Y
authors.lastname: Suzuki
authors.forename: Ryouichi
authors.initials: R
authors.lastname: Nakajima
authors.forename: Hajime
authors.initials: H
authors.lastname: Watanabe
authors.forename: Shinichi
authors.initials: S
authors.lastname: Kawamoto
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Takano
mesh_terms: D001119:Arginase / Q000235:genetics*; D001939:Bread / Q000382:microbiology*; D003470:Culture Media; D005615:Freezing; D009154:Mutation; D012441:Saccharomyces cerevisiae / Q000201:enzymology* / Q000235:genetics / Q000502:physiology*
chemical_list: D003470:Culture Media; D001119:Arginase