Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae.
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.
Shima
Jun
J
National Food Research Institute, Tsukuba, Ibaraki 305-8642, Japan. shimaj@nfri.affrc.go.jp
Sakata-Tsuda
Yuko
Y
Suzuki
Yasuo
Y
Nakajima
Ryouichi
R
Watanabe
Hajime
H
Kawamoto
Shinichi
S
Takano
Hiroyuki
H
D001119:Arginase / Q000235:genetics*; D001939:Bread / Q000382:microbiology*; D003470:Culture Media; D005615:Freezing; D009154:Mutation; D012441:Saccharomyces cerevisiae / Q000201:enzymology* / Q000235:genetics / Q000502:physiology*
D003470:Culture Media; D001119:Arginase