MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough-Reference-Cited by-同舟云学术

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MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough

Published:2016-04-04 Issue:1 Volume:15 Page:
ISSN:1475-2859
Container-title:Microbial Cell Factories
language:en
Short-container-title:Microb Cell Fact

Author:

Sun Xi,Zhang Cui-Ying,Wu Ming-Yue,Fan Zhi-Hua,Liu Shan-Na,Zhu Wen-Bi,Xiao Dong-Guang

Funder

National Natural Science Foundation of China

Research Fund for the Doctoral Program of Tianjin Agricultural University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s12934-016-0453-3

Reference42 articles.

1. Sasano Y, Haitani Y, Hashida K, Ohtsu I, Shima J, Takagi H. Simultaneous accumulation of proline and trehalose in industrial baker’s yeast enhances fermentation ability in frozen dough. J Biosci Bioeng. 2012;113:592–5.

2. Tanaka F, Ando A, Nakamura T, Takagi H, Shima J. Functional genomic analysis of commercial baker’s yeast during initial stages of model dough-fermentation. Food Microbiol. 2006;23:717–28.

3. Elbein AD, Pan Y, Pastuszak I, Carroll D. New insights on trehalose: a multifunctional molecule. Glycobiology. 2003;13:17R–27R.

4. Crowe JH, Hoekstra FA, Crowe LM. Anhydrobiosis. Annu Rev Physiol. 1992;54:579–99.

5. Singer MA, Lindquist S. Multiple effects of trehalose on protein folding in vitro and in vivo. Mol Cell. 1998;1:639–48.

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