Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae

Published:2003-01 Issue:1 Volume:69 Page:715-718
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Shima Jun¹,Sakata-Tsuda Yuko¹,Suzuki Yasuo²,Nakajima Ryouichi²,Watanabe Hajime²,Kawamoto Shinichi¹,Takano Hiroyuki¹

Affiliation:

1. National Food Research Institute, Tsukuba, Ibaraki 305-8642

2. Tokyo Laboratory of Fermentation and Food Technology, Oriental Yeast Co. Ltd., Itabashi, Tokyo 174-8505, Japan

Abstract

ABSTRACT The effect of intracellular charged amino acids on freeze tolerance in doughs was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.69.1.715-718.2003

Reference19 articles.

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