MAL62 Overexpression Enhances Freezing Tolerance of Baker’s Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism-Reference-Cited by-同舟云学术

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MAL62 Overexpression Enhances Freezing Tolerance of Baker’s Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism

Published:2019-07-26 Issue:32 Volume:67 Page:8986-8993
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sun Xi¹^ORCID,Zhang Jun¹,Fan Zhi-Hua¹,Xiao Ping¹,Liu Shan-Na¹,Li Rui-Peng¹,Zhu Wen-Bi,Huang Liang^ORCID

Affiliation:

1. Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, People’s Republic of China

Funder

National Natural Science Foundation of China

Tianjin Municipal Special Program of Talents Development for Excellent Youth Scholars

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b03790

Reference44 articles.

1. Influence of frozen storage on quality of multigrain dough, par baked and ready to eat thalipeeth with additives

2. Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality

3. Antifreeze Activity of γ-Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough

4. New Saccharomyces cerevisiae Baker's Yeast Displaying Enhanced Resistance to Freezing

5. Downregulation of dTps1 in Drosophila melanogaster larvae confirms involvement of trehalose in redox regulation following desiccation

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1. Assessing the physiological properties of baker’s yeast based on single-cell Raman spectrum technology;Synthetic and Systems Biotechnology;2024-09

2. Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives;Food Science and Biotechnology;2024-07-03

3. Solid-State Fermentation of Ganoderma lucidum on the Soluble Sugar Metabolism of Three Summer–Autumn Black Tea Varieties;Journal of Food Processing and Preservation;2024-05-22

4. Deterioration mechanisms and quality improvement methods in frozen dough: An updated review;Trends in Food Science & Technology;2024-01

5. Assessing the Physiological Properties of Baker's Yeast Based on Single-Cell Raman Spectrum Technology;2024

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