期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 152, 期 1-2, 页码 40-43出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2011.10.004
关键词
Industrial baker's yeast; Pro line; High-sucrose stress; Stress tolerance; Bread dough; Fermentation ability
资金
- Program for Promotion of Basic and Applied Researches for Innovations in Bio-oriented Industry
During bread-making processes, yeast cells are exposed to various baking-associated stresses. High-sucrose concentrations exert severe osmotic stress that seriously damages cellular components by generation of reactive oxygen species (ROS). Previously, we found that the accumulation of proline conferred freeze-thaw stress tolerance and the baker's yeast strain that accumulated proline retained higher-level fermentation abilities in frozen doughs than the wild-type strain. In this study, we constructed self-cloning diploid baker's yeast strains that accumulate proline. These resultant strains showed higher cell viability and lower intracellular oxidation levels than that observed in the wild-type strain under high-sucrose stress condition. Proline accumulation also enhanced the fermentation ability in high-sucrose-containing dough. These results demonstrate the usefulness of proline-accumulating baker's yeast for sweet dough baking. (C) 2011 Elsevier B.V. All rights reserved.
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