MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough.
MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough.
复制标题
MAL62 过表达和 NTH1 缺失增强了瘦面团中面包酵母的冷冻耐受性和发酵能力。
DOI：
10.1186/s12934-016-0453-3
复制
发表时间：
2016-04-04
影响因子：
6.4
通讯作者：
Xiao DG
中科院分区：
文献类型：
--
作者：
Sun X;Zhang CY;Wu MY;Fan ZH;Liu SN;Zhu WB;Xiao DG
海藻糖与面包酵母的几种胁迫反应，特别是冷冻反应有关。期望操纵海藻糖相关基因以产生更好地耐受冻融应激并具有改善的发酵能力的酵母菌株，这在烘焙工业中是高需求的。过表达MAL62基因的菌株在预冻和长期冻存后，海藻糖含量和细胞活力均有所增加。NTH 1的缺失结合MAL 62的过表达进一步增强了抗冻性并提高了冻融胁迫后的发酵能力。利用基因工程技术，获得了耐冷冻性和发酵力增强的工业面包酵母突变株。这些菌株具有良好的工业应用潜力。
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. 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. 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.