title: Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough.
abstract: During bread-making processes, yeast cells are exposed to various baking-associated stresses. High-sucrose concentrations exert severe osmotic stress that seriously damages cellular components by generation of reactive oxygen species (ROS). Previously, we found that the accumulation of proline conferred freeze-thaw stress tolerance and the baker's yeast strain that accumulated proline retained higher-level fermentation abilities in frozen doughs than the wild-type strain. In this study, we constructed self-cloning diploid baker's yeast strains that accumulate proline. These resultant strains showed higher cell viability and lower intracellular oxidation levels than that observed in the wild-type strain under high-sucrose stress condition. Proline accumulation also enhanced the fermentation ability in high-sucrose-containing dough. These results demonstrate the usefulness of proline-accumulating baker's yeast for sweet dough baking.
authors: Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan.
authors: Yu
authors: Y
authors: Sasano
authors: Yutaka
authors: Y
authors: Haitani
authors: Iwao
authors: I
authors: Ohtsu
authors: Jun
authors: J
authors: Shima
authors: Hiroshi
authors: H
authors: Takagi
mesh_terms: D001939:Bread / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D005615:Freezing; D011392:Proline / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000166:cytology / Q000502:physiology*; D013395:Sucrose / Q000378:metabolism
chemical_list: D013395:Sucrose; D011392:Proline