Breeding of Freeze-Tolerant Baker’s Yeast by the Regulation of Trehalose Metabolism

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X

Accumulation of trehalose, which is a disaccharide composed of 2 molecules of glucose, is generally considered to be a critical determinant in improving the stress tolerance of the baker’s yeast Saccharomyces cerevisiae. To retain this accumulation in yeast cells, we constructed diploid homozygous trehalase (trehalose-hydrolyzing enzyme)-deficient mutants by the gene disruption method form commercial baker’s yeast. During fermentation, degradation of intracellular trehalose was inhibited in the trehalasedeficient mutants. Their freeze tolerance was maintained at a higher level than that of the parent strain. Due to the improved freeze tolerance exhibited by the trehalase-deficient mutants, these strains may be suitable for use in the baking process of frozen dough.

作成者 Jun SHIMA Yasuo SUZUKI Ryouichi NAKAJIMA Hejime WATANABE Katsumi MORI Hiroyuki TAKANO
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
開始ページ 257
終了ページ 260
言語 eng