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MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough.
Microb Cell Fact 2016; 15:54MC

Abstract

BACKGROUND

Trehalose is related to several types of stress responses, especially freezing response in baker's yeast (Saccharomyces cerevisiae). It is desirable to manipulate trehalose-related genes to create yeast strains that better tolerate freezing-thaw stress with improved fermentation capacity, which are in high demand in the baking industry.

RESULTS

The strain overexpressing MAL62 gene showed increased trehalose content and cell viability after prefermention-freezing and long-term frozen. Deletion of NTH1 in combination of MAL62 overexpression further strengthens freezing tolerance and improves the leavening ability after freezing-thaw stress.

CONCLUSIONS

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

Authors+Show Affiliations

College of Biological Engineering, Tianjin Agricultural University, Tianjin, 300384, People's Republic of China. Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin, 300384, People's Republic of China.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China. College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China.Diagreat Biotechnologies., Ltd, Beijing, 101111, People's Republic of China.College of Biological Engineering, Tianjin Agricultural University, Tianjin, 300384, People's Republic of China. Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin, 300384, People's Republic of China.College of Biological Engineering, Tianjin Agricultural University, Tianjin, 300384, People's Republic of China. Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin, 300384, People's Republic of China.College of Biological Engineering, Tianjin Agricultural University, Tianjin, 300384, People's Republic of China.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China. xdg@tust.edu.cn. College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China. xdg@tust.edu.cn.

Pub Type(s)

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

Language

eng

PubMed ID

27039899

Citation

Sun, Xi, et al. "MAL62 Overexpression and NTH1 Deletion Enhance the Freezing Tolerance and Fermentation Capacity of the Baker's Yeast in Lean Dough." Microbial Cell Factories, vol. 15, 2016, p. 54.
Sun X, Zhang CY, Wu MY, et al. MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough. Microb Cell Fact. 2016;15:54.
Sun, X., Zhang, C. Y., Wu, M. Y., Fan, Z. H., Liu, S. N., Zhu, W. B., & Xiao, D. G. (2016). MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough. Microbial Cell Factories, 15, p. 54. doi:10.1186/s12934-016-0453-3.
Sun X, et al. MAL62 Overexpression and NTH1 Deletion Enhance the Freezing Tolerance and Fermentation Capacity of the Baker's Yeast in Lean Dough. Microb Cell Fact. 2016 Apr 4;15:54. PubMed PMID: 27039899.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough. AU - Sun,Xi, AU - Zhang,Cui-Ying, AU - Wu,Ming-Yue, AU - Fan,Zhi-Hua, AU - Liu,Shan-Na, AU - Zhu,Wen-Bi, AU - Xiao,Dong-Guang, Y1 - 2016/04/04/ PY - 2016/01/25/received PY - 2016/03/09/accepted PY - 2016/4/5/entrez PY - 2016/4/5/pubmed PY - 2017/2/24/medline KW - Baker’s yeast KW - Cell viability KW - Freezing tolerance KW - Leavening ability KW - MAL62 KW - NTH1 SP - 54 EP - 54 JF - Microbial cell factories JO - Microb. Cell Fact. VL - 15 N2 - BACKGROUND: Trehalose is related to several types of stress responses, especially freezing response in baker's yeast (Saccharomyces cerevisiae). It is desirable to manipulate trehalose-related genes to create yeast strains that better tolerate freezing-thaw stress with improved fermentation capacity, which are in high demand in the baking industry. RESULTS: The strain overexpressing MAL62 gene showed increased trehalose content and cell viability after prefermention-freezing and long-term frozen. Deletion of NTH1 in combination of MAL62 overexpression further strengthens freezing tolerance and improves the leavening ability after freezing-thaw stress. CONCLUSIONS: The mutants of the industrial baker's yeast with enhanced freezing tolerance and leavening ability in lean dough were developed by genetic engineering. These strains had excellent potential industrial applications. SN - 1475-2859 UR - https://www.unboundmedicine.com/medline/citation/27039899/MAL62_overexpression_and_NTH1_deletion_enhance_the_freezing_tolerance_and_fermentation_capacity_of_the_baker's_yeast_in_lean_dough_ L2 - https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-016-0453-3 DB - PRIME DP - Unbound Medicine ER -