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Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.
J Food Sci 2015; 80(12):M2879-85JF

Abstract

Maltose metabolism of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression, thereby delaying the dough fermentation. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. The Snf1 protein kinase is well known to be essential for the response to glucose repression and required for transcription of glucose-repressed genes including the maltose-utilization genes (MAL). In this study, the SNF1 overexpression and deletion industrial baker's yeast strains were constructed and characterized in terms of maltose utilization, growth and fermentation characteristics, mRNA levels of MAL genes (MAL62 encoding the maltase and MAL61 encoding the maltose permease) and maltase and maltose permease activities. Our results suggest that overexpression of SNF1 was effective to glucose derepression for enhancing MAL expression levels and enzymes (maltase and maltose permease) activities. These enhancements could result in an 18% increase in maltose metabolism of industrial baker's yeast in LSMLD medium (the low sugar model liquid dough fermentation medium) containing glucose and maltose and a 15% increase in leavening ability in lean dough. These findings provide a valuable insight of breeding industrial baker's yeast for rapid fermentation.

Authors+Show Affiliations

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, P. R. China.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, P. R. China.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, P. R. China.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, P. R. China.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, P. R. China.

Pub Type(s)

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

Language

eng

PubMed ID

26580148

Citation

Zhang, Cui-Ying, et al. "Effects of SNF1 On Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough." Journal of Food Science, vol. 80, no. 12, 2015, pp. M2879-85.
Zhang CY, Bai XW, Lin X, et al. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough. J Food Sci. 2015;80(12):M2879-85.
Zhang, C. Y., Bai, X. W., Lin, X., Liu, X. E., & Xiao, D. G. (2015). Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough. Journal of Food Science, 80(12), pp. M2879-85. doi:10.1111/1750-3841.13137.
Zhang CY, et al. Effects of SNF1 On Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough. J Food Sci. 2015;80(12):M2879-85. PubMed PMID: 26580148.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough. AU - Zhang,Cui-Ying, AU - Bai,Xiao-Wen, AU - Lin,Xue, AU - Liu,Xiao-Er, AU - Xiao,Dong-Guang, Y1 - 2015/11/18/ PY - 2015/10/05/accepted PY - 2015/06/25/received PY - 2015/11/19/entrez PY - 2015/11/19/pubmed PY - 2016/8/25/medline KW - SNF1 KW - baker's yeast KW - glucose repression KW - leavening ability KW - maltose metabolism SP - M2879 EP - 85 JF - Journal of food science JO - J. Food Sci. VL - 80 IS - 12 N2 - Maltose metabolism of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression, thereby delaying the dough fermentation. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. The Snf1 protein kinase is well known to be essential for the response to glucose repression and required for transcription of glucose-repressed genes including the maltose-utilization genes (MAL). In this study, the SNF1 overexpression and deletion industrial baker's yeast strains were constructed and characterized in terms of maltose utilization, growth and fermentation characteristics, mRNA levels of MAL genes (MAL62 encoding the maltase and MAL61 encoding the maltose permease) and maltase and maltose permease activities. Our results suggest that overexpression of SNF1 was effective to glucose derepression for enhancing MAL expression levels and enzymes (maltase and maltose permease) activities. These enhancements could result in an 18% increase in maltose metabolism of industrial baker's yeast in LSMLD medium (the low sugar model liquid dough fermentation medium) containing glucose and maltose and a 15% increase in leavening ability in lean dough. These findings provide a valuable insight of breeding industrial baker's yeast for rapid fermentation. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26580148/Effects_of_SNF1_on_Maltose_Metabolism_and_Leavening_Ability_of_Baker's_Yeast_in_Lean_Dough_ L2 - https://doi.org/10.1111/1750-3841.13137 DB - PRIME DP - Unbound Medicine ER -