Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.

ABSTRACT: We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding gamma-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

SUBMITTER: Kaino T 

PROVIDER: S-EPMC2547055 | biostudies-literature | 2008 Sep

REPOSITORIES: biostudies-literature