title: Effects of GLC7 and REG1 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.
abstract: Maltose metabolism and leavening ability of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. In this study, we focus on the effects of regulators (GLC7 encoding the catalytic and REG1 encoding the regulatory subunits of protein phosphatase type 1) of glucose repression on maltose metabolism and leavening ability of baker's yeast in lean dough. To this end, GLC7 and/or REG1 deletions were constructed and characterized in terms of the growth characteristics, maltose metabolism, leavening ability, and enzyme activities. The results suggest that GLC7 and/or REG1 deletions increased maltose metabolism and leavening ability at different level with glucose derepression and increased enzymes (maltase and maltose permease) activities. In a medium containing glucose and maltose, at the point of glucose exhaustion the maltose metabolized and the leavening ability were increased 59.3% and 23.1%, respectively, in the case of a REG1 single gene deletion.
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. Electronic address: xdg@tust.edu.cn.
authors.forename: Dong-Guang
authors.initials: DG
authors.lastname: Xiao
mesh_terms: D005285:Fermentation; D005433:Flour / Q000382:microbiology; D017353:Gene Deletion; D005947:Glucose / Q000378:metabolism; D008320:Maltose / Q000096:biosynthesis*; D009004:Monosaccharide Transport Proteins / Q000378:metabolism; D054645:Protein Phosphatase 1 / Q000235:genetics* / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000201:enzymology / Q000235:genetics / Q000254:growth & development*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics* / Q000378:metabolism; D027981:Symporters / Q000378:metabolism; D000520:alpha-Glucosidases / Q000378:metabolism
chemical_list: D009004:Monosaccharide Transport Proteins; D029701:Saccharomyces cerevisiae Proteins; D027981:Symporters; C049293:maltose permease, S cerevisiae; D008320:Maltose; C092048:GLC7 protein, S cerevisiae; D054645:Protein Phosphatase 1; C070829:REG1 protein, S cerevisiae; C582346:MAL62 protein, S cerevisiae; D000520:alpha-Glucosidases; D005947:Glucose
keywords: Baker’s yeast; GLC7-REG1; Glucose repression; Leavening ability; Maltose metabolism