Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
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.
Kaino
Tomohiro
T
Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan.
Tateiwa
Tetsuya
T
Mizukami-Murata
Satomi
S
Shima
Jun
J
Takagi
Hiroshi
H
D001939:Bread / Q000382:microbiology*; D004271:DNA, Fungal / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D005615:Freezing; D005800:Genes, Fungal; D010641:Phenotype; D017851:Phosphotransferases (Carboxyl Group Acceptor) / Q000235:genetics; D010957:Plasmids; D011392:Proline / Q000378:metabolism*; D011394:Proline Oxidase / Q000235:genetics; D012441:Saccharomyces cerevisiae / Q000201:enzymology / Q000235:genetics* / Q000378:metabolism*; D014170:Transformation, Genetic
D004271:DNA, Fungal; D011392:Proline; D011394:Proline Oxidase; D017851:Phosphotransferases (Carboxyl Group Acceptor); C020650:glutamate 5-kinase