Cargando…

MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sun, Xi, Zhang, Cui-Ying, Wu, Ming-Yue, Fan, Zhi-Hua, Liu, Shan-Na, Zhu, Wen-Bi, Xiao, Dong-Guang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2016
Materias:	Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4819290/ https://www.ncbi.nlm.nih.gov/pubmed/27039899 http://dx.doi.org/10.1186/s12934-016-0453-3

Ejemplares similares

Deletion of NTH1 and HSP12 increases the freeze–thaw resistance of baker’s yeast in bread dough
por: Chen, Bo-Chou, et al.
Publicado: (2022)

MAL62 overexpression enhances uridine diphosphoglucose-dependent trehalose synthesis and glycerol metabolism for cryoprotection of baker’s yeast in lean dough
por: Sun, Xi, et al.
Publicado: (2020)

Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker’s Yeast
por: He, Ping, et al.
Publicado: (2023)

Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker’s yeast in lean dough
por: Lin, Xue, et al.
Publicado: (2014)

Adaptive evolution of baker's yeast in a dough‐like environment enhances freeze and salinity tolerance
por: Aguilera, Jaime, et al.
Publicado: (2010)

Effect of overexpression of SNF1 on the transcriptional and metabolic landscape of baker’s yeast under freezing stress
por: Meng, Lu, et al.
Publicado: (2021)

Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation
por: Aslankoohi, Elham, et al.
Publicado: (2015)

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough
por: Timmermans, Evelyne, et al.
Publicado: (2023)

Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Growth characteristics of freeze-tolerant baker’s yeast Saccharomyces cerevisiae AFY in aerobic batch culture
por: Ji, Meng, et al.
Publicado: (2016)

Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough
por: Yaqoob, Sanabil, et al.
Publicado: (2019)

Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain
por: Ferrara, Massimo, et al.
Publicado: (2021)

Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles
por: Ding, Xiangli, et al.
Publicado: (2020)

Nth-powered amplitude squeezing in fan-states
por: Duc, T M, et al.
Publicado: (2002)

Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs
por: Palla, Michela, et al.
Publicado: (2021)

Radix-4 CORDIC algorithm based low-latency and hardware efficient VLSI architecture for Nth root and Nth power computations
por: Changela, Ankur, et al.
Publicado: (2023)

Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
por: B, Boboye, et al.
Publicado: (2008)

ISOLATION OF HEXOKINASE FROM BAKER'S YEAST
por: Berger, Louis, et al.
Publicado: (1946)

Producing aglycons of ginsenosides in bakers' yeast
por: Dai, Zhubo, et al.
Publicado: (2014)

Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence
por: Tadesse, Belay Tilahun, et al.
Publicado: (2019)

Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
por: Nissen, Lorenzo, et al.
Publicado: (2020)

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
por: Zhang, Min, et al.
Publicado: (2022)

Metabolite analysis of wheat dough fermentation incorporated with buckwheat
por: Wang, Binchen, et al.
Publicado: (2020)

Mineralization induced by phosphorylated dry baker’s yeast
por: Ojima, Yoshihiro, et al.
Publicado: (2020)

The Ecology and Evolution of the Baker’s Yeast Saccharomyces cerevisiae
por: Bai, Feng-Yan, et al.
Publicado: (2022)

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain
por: Chiva, Rosana, et al.
Publicado: (2020)

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics
por: Timmermans, Evelyne, et al.
Publicado: (2022)

An Approach for the Generation of an Nth-Order Chaotic System with Hyperbolic Sine
por: Liu, Jizhao, et al.
Publicado: (2018)

Production of L-Theanine Using Escherichia coli Whole-Cell Overexpressing γ-Glutamylmethylamide Synthetase with Baker’s Yeast
por: Yang, Soo-Yeon, et al.
Publicado: (2020)

CRYSTALLINE INORGANIC PYROPHOSPHATASE ISOLATED FROM BAKER'S YEAST
por: Kunitz, M.
Publicado: (1952)

SUCROSE INVERSION BY BAKERS' YEAST AS A FUNCTION OF TEMPERATURE
por: Sizer, Irwin W.
Publicado: (1938)

A KINETIC ANALYSIS OF THE ENDOGENOUS RESPIRATION OF BAKERS' YEAST
por: Stier, T. J. B., et al.
Publicado: (1936)

Photoreactivation of Transforming DNA by an Enzyme from Bakers' Yeast
por: Rupert, Claud S.
Publicado: (1960)

From the baker to the bedside: yeast models of Parkinson's disease
por: Menezes, Regina, et al.
Publicado: (2015)

Biosynthesis of the antibiotic nonribosomal peptide penicillin in baker's yeast
por: Awan, Ali R., et al.
Publicado: (2017)

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
por: Carboni, Angela Daniela, et al.
Publicado: (2022)

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs
por: Zotta, Teresa, et al.
Publicado: (2022)

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough
por: Troncoso Recio, Ricardo, et al.
Publicado: (2022)

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing
por: Zhou, Yiming, et al.
Publicado: (2022)

ROLE OF ELECTROLYTES AND STARVATION IN ALTERING APPARENT RADIOSENSITIVITY OF BAKERS' YEAST
por: Bair, William J., et al.
Publicado: (1955)

Cannot write session to /tmp/vufind_sessions/sess_9s00tc3jj4ef4b35v8jjjo5guo