title: Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.
abstract: Leavening ability in sweet dough is required for the commercial applications of baker's yeast. This property depends on many factors, such as glycolytic activity, sucrase activity, and osmotolerance. This study explored the importance of sucrase level on the leavening ability of baker's yeast in sweet dough. Furthermore, the baker's yeast strains with varying sucrase activities were constructed by deleting SUC2, which encodes sucrase or replacing the SUC2 promoter with the VPS8/TEF1 promoter. The results verify that the sucrase activity negatively affects the leavening ability of baker's yeast strains under high-sucrose conditions. Based on a certain level of osmotolerance, sucrase level plays a significant role in the fermentation performance of baker's yeast, and appropriate sucrase activity is an important determinant for the leavening property of baker's yeast in sweet dough. Therefore, modification on sucrase activity is an effective method for improving the leavening properties of baker's yeast in sweet dough. This finding provides guidance for the breeding of industrial baker's yeast strains for sweet dough leavening. The transformants BS1 with deleted SUC2 genetic background provided decreased sucrase activity (a decrease of 39.3 %) and exhibited enhanced leavening property (an increase of 12.4 %). Such a strain could be useful for industrial applications.
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, People's Republic of China. cyzhangcy@tust.edu.cn.|College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China. 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, People's Republic of 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, People's Republic of 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, People's Republic of China.
authors.forename: Xiao-Er
authors.initials: XE
authors.lastname: Liu
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, People's Republic of 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, People's Republic of China.
authors.forename: Jia
authors.initials: J
authors.lastname: Xu
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, People's Republic of China.
authors.forename: Li
authors.initials: L
authors.lastname: Pi
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, People's Republic of China. xdg@tust.edu.cn.|College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China. xdg@tust.edu.cn.
authors.forename: Dong-Guang
authors.initials: DG
authors.lastname: Xiao
mesh_terms: D018533:Biomass; D001939:Bread / Q000032:analysis / Q000382:microbiology*; D003470:Culture Media / Q000737:chemistry; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D017353:Gene Deletion; D005947:Glucose / Q000032:analysis; D005990:Glycerol / Q000032:analysis; D020648:Peptide Elongation Factor 1 / Q000235:genetics / Q000378:metabolism; D010957:Plasmids / Q000235:genetics; D011401:Promoter Regions, Genetic; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics / Q000378:metabolism; D013393:Sucrase / Q000378:metabolism*; D013395:Sucrose / Q000032:analysis; D014199:Trehalose / Q000032:analysis; D033921:Vesicular Transport Proteins / Q000235:genetics / Q000378:metabolism; D043324:beta-Fructofuranosidase / Q000235:genetics / Q000378:metabolism
chemical_list: D003470:Culture Media; D020648:Peptide Elongation Factor 1; D029701:Saccharomyces cerevisiae Proteins; C410826:TEF1 protein, S cerevisiae; C103153:VPS8 protein, S cerevisiae; D033921:Vesicular Transport Proteins; D013395:Sucrose; D014199:Trehalose; C468437:SUC2 protein, S cerevisiae; D043324:beta-Fructofuranosidase; D013393:Sucrase; D005947:Glucose; D005990:Glycerol
keywords: Baker’s yeast; Leavening ability; Promoter replacement; SUC2; Sucrase; Sweet dough