Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast
| Autor: | Keisuke Hashida, Jun Shima, Hiroshi Takagi, Yu Sasano, Yutaka Haitani, Satoshi Oshiro |
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| Rok vydání: | 2013 |
| Předmět: |
Sucrose
Saccharomyces cerevisiae Proteins biology Saccharomyces cerevisiae Mutant food and beverages Gene Expression General Medicine biology.organism_classification Microbiology Yeast Ubiquitin ligase Biochemistry Stress Physiological Gene expression Fermentation Freezing biology.protein Food science Transcription factor Gene Food Science Transcription Factors |
| Zdroj: | International journal of food microbiology. 165(3) |
| ISSN: | 1879-3460 |
| Popis: | During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast. |
| Databáze: | OpenAIRE |
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