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Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough.
World J Microbiol Biotechnol 2015; 31(8):1241-9WJ

Abstract

The predominant fermentable sugar in lean dough is maltose. To improve the leavening ability of baker's yeast in lean dough, maltose metabolism should be improved. Maltase (alpha-glucosidase, encoded by MAL62) and maltose permease (encoded by MAL61) are the major factors involved in maltose metabolism. The major rate-limiting factor in maltose metabolism and leavening ability of baker's yeast remains unclear. In this work, MAL61 and/or MAL62 overexpression strains were constructed to investigate the decisive factor for maltose metabolism of industrial baker's yeast in lean dough. Our results show that elevated maltose permease activity by MAL61 overexpression yielded less improvement in maltose fermentation compared to elevated maltase activity by MAL62 overexpression. Significant increase in maltase activity by MAL62 overexpression could result in a 44% increase in leavening ability of industrial baker's yeast in lean dough and a 39% increase in maltose metabolism in a medium containing glucose and maltose. Thus, maltase was the rate-limiting factor in maltose fermentation of industrial baker's yeast in lean dough. This study lays a foundation for breeding of industrial baker's yeast for quick dough leavening.

Authors+Show Affiliations

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of 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

26003653

Citation

Zhang, Cui-Ying, et al. "Effects of MAL61 and MAL62 Overexpression On Maltose Fermentation of Baker's Yeast in Lean Dough." World Journal of Microbiology & Biotechnology, vol. 31, no. 8, 2015, pp. 1241-9.
Zhang CY, Lin X, Song HY, et al. Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough. World J Microbiol Biotechnol. 2015;31(8):1241-9.
Zhang, C. Y., Lin, X., Song, H. Y., & Xiao, D. G. (2015). Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough. World Journal of Microbiology & Biotechnology, 31(8), pp. 1241-9. doi:10.1007/s11274-015-1874-6.
Zhang CY, et al. Effects of MAL61 and MAL62 Overexpression On Maltose Fermentation of Baker's Yeast in Lean Dough. World J Microbiol Biotechnol. 2015;31(8):1241-9. PubMed PMID: 26003653.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough. AU - Zhang,Cui-Ying, AU - Lin,Xue, AU - Song,Hai-Yan, AU - Xiao,Dong-Guang, Y1 - 2015/05/24/ PY - 2015/01/24/received PY - 2015/05/16/accepted PY - 2015/5/25/entrez PY - 2015/5/25/pubmed PY - 2016/3/22/medline SP - 1241 EP - 9 JF - World journal of microbiology & biotechnology JO - World J. Microbiol. Biotechnol. VL - 31 IS - 8 N2 - The predominant fermentable sugar in lean dough is maltose. To improve the leavening ability of baker's yeast in lean dough, maltose metabolism should be improved. Maltase (alpha-glucosidase, encoded by MAL62) and maltose permease (encoded by MAL61) are the major factors involved in maltose metabolism. The major rate-limiting factor in maltose metabolism and leavening ability of baker's yeast remains unclear. In this work, MAL61 and/or MAL62 overexpression strains were constructed to investigate the decisive factor for maltose metabolism of industrial baker's yeast in lean dough. Our results show that elevated maltose permease activity by MAL61 overexpression yielded less improvement in maltose fermentation compared to elevated maltase activity by MAL62 overexpression. Significant increase in maltase activity by MAL62 overexpression could result in a 44% increase in leavening ability of industrial baker's yeast in lean dough and a 39% increase in maltose metabolism in a medium containing glucose and maltose. Thus, maltase was the rate-limiting factor in maltose fermentation of industrial baker's yeast in lean dough. This study lays a foundation for breeding of industrial baker's yeast for quick dough leavening. SN - 1573-0972 UR - https://www.unboundmedicine.com/medline/citation/26003653/Effects_of_MAL61_and_MAL62_overexpression_on_maltose_fermentation_of_baker's_yeast_in_lean_dough_ L2 - https://dx.doi.org/10.1007/s11274-015-1874-6 DB - PRIME DP - Unbound Medicine ER -