title: Improvement of stress tolerance and leavening ability under multiple baking-associated stress conditions by overexpression of the SNR84 gene in baker's yeast.
abstract: During the bread-making process, industrial baker's yeast cells are exposed to multiple baking-associated stresses, such as elevated high-temperature, high-sucrose and freeze-thaw stresses. There is a high demand for baker's yeast strains that could withstand these stresses with high leavening ability. The SNR84 gene encodes H/ACA snoRNA (small nucleolar RNA), which is known to be involved in pseudouridylation of the large subunit rRNA. However, the function of the SNR84 gene in baker's yeast coping with baking-associated stresses remains unclear. In this study, we explored the effect of SNR84 overexpression on baker's yeast which was exposed to high-temperature, high-sucrose and freeze-thaw stresses. These results suggest that overexpression of the SNR84 gene conferred tolerance of baker's yeast cells to high-temperature, high-sucrose and freeze-thaw stresses and enhanced their leavening ability in high-sucrose and freeze-thaw dough. These findings could provide a valuable insight for breeding of novel stress-resistant baker's yeast strains that are useful for baking.
authors.affiliation: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
authors.forename: Xue
authors.initials: X
authors.lastname: Lin
authors.affiliation: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: cyzhangcy@tust.edu.cn.
authors.forename: Cui-Ying
authors.initials: CY
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
authors.forename: Xiao-Wen
authors.initials: XW
authors.lastname: Bai
authors.affiliation: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
authors.forename: Bing
authors.initials: B
authors.lastname: Feng
authors.affiliation: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: xdg@tust.edu.cn.
authors.forename: Dong-Guang
authors.initials: DG
authors.lastname: Xiao
mesh_terms: D001939:Bread / Q000382:microbiology; D003296:Cooking; D005285:Fermentation; D005615:Freezing; D020537:RNA, Small Nucleolar / Q000235:genetics* / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000378:metabolism*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics*; D013312:Stress, Physiological / Q000235:genetics*; D013395:Sucrose / Q000494:pharmacology; D013696:Temperature
chemical_list: D020537:RNA, Small Nucleolar; D029701:Saccharomyces cerevisiae Proteins; D013395:Sucrose
keywords: Baker's yeast; Freeze–thaw stress; High-sucrose stress; High-temperature stress; Leavening ability; SNR84 gene