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Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.
Microb Cell Fact 2014; 13:93MC

Abstract

BACKGROUND

Glucose repression is a global regulatory system in baker's yeast. Maltose metabolism in baker's yeast strains is negatively influenced by glucose, thereby affecting metabolite productivity (leavening ability in lean dough). Even if the general repression system constituted by MIG1, TUP1 and SSN6 factors has already been reported, the functions of these three genes in maltose metabolism remain unclear. In this work, we explored the effects of MIG1 and/or TUP1 and/or SSN6 deletion on the alleviation of glucose-repression to promote maltose metabolism and leavening ability of baker's yeast.

RESULTS

Results strongly suggest that the deletion of MIG1 and/or TUP1 and/or SSN6 can exert various effects on glucose repression for maltose metabolism. The deletion of TUP1 was negative for glucose derepression to facilitate the maltose metabolism. By contrast, the deletion of MIG1 and/or SSN6, rather than other double-gene or triple-gene mutations could partly relieve glucose repression, thereby promoting maltose metabolism and the leavening ability of baker's yeast in lean dough.

CONCLUSIONS

The mutants of industrial baker's yeast with enhanced maltose metabolism and leavening ability in lean dough were developed by genetic engineering. These baker's yeast strains had excellent potential industrial applications.

Authors+Show Affiliations

No affiliation info availableKey Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin University of Science and Technology, Tianjin 300457, PR China. cyzhangcy@tust.edu.cn.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24993311

Citation

Lin, Xue, et al. "Effects of MIG1, TUP1 and SSN6 Deletion On Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough." Microbial Cell Factories, vol. 13, 2014, p. 93.
Lin X, Zhang CY, Bai XW, et al. Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough. Microb Cell Fact. 2014;13:93.
Lin, X., Zhang, C. Y., Bai, X. W., Song, H. Y., & Xiao, D. G. (2014). Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough. Microbial Cell Factories, 13, p. 93. doi:10.1186/s12934-014-0093-4.
Lin X, et al. Effects of MIG1, TUP1 and SSN6 Deletion On Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough. Microb Cell Fact. 2014 Jul 4;13:93. PubMed PMID: 24993311.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough. AU - Lin,Xue, AU - Zhang,Cui-Ying, AU - Bai,Xiao-Wen, AU - Song,Hai-Yan, AU - Xiao,Dong-Guang, Y1 - 2014/07/04/ PY - 2014/04/05/received PY - 2014/06/18/accepted PY - 2014/7/5/entrez PY - 2014/7/6/pubmed PY - 2015/5/13/medline SP - 93 EP - 93 JF - Microbial cell factories JO - Microb. Cell Fact. VL - 13 N2 - BACKGROUND: Glucose repression is a global regulatory system in baker's yeast. Maltose metabolism in baker's yeast strains is negatively influenced by glucose, thereby affecting metabolite productivity (leavening ability in lean dough). Even if the general repression system constituted by MIG1, TUP1 and SSN6 factors has already been reported, the functions of these three genes in maltose metabolism remain unclear. In this work, we explored the effects of MIG1 and/or TUP1 and/or SSN6 deletion on the alleviation of glucose-repression to promote maltose metabolism and leavening ability of baker's yeast. RESULTS: Results strongly suggest that the deletion of MIG1 and/or TUP1 and/or SSN6 can exert various effects on glucose repression for maltose metabolism. The deletion of TUP1 was negative for glucose derepression to facilitate the maltose metabolism. By contrast, the deletion of MIG1 and/or SSN6, rather than other double-gene or triple-gene mutations could partly relieve glucose repression, thereby promoting maltose metabolism and the leavening ability of baker's yeast in lean dough. CONCLUSIONS: The mutants of industrial baker's yeast with enhanced maltose metabolism and leavening ability in lean dough were developed by genetic engineering. These baker's yeast strains had excellent potential industrial applications. SN - 1475-2859 UR - https://www.unboundmedicine.com/medline/citation/24993311/Effects_of_MIG1_TUP1_and_SSN6_deletion_on_maltose_metabolism_and_leavening_ability_of_baker's_yeast_in_lean_dough_ L2 - https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-014-0093-4 DB - PRIME DP - Unbound Medicine ER -