Enhanced leavening properties of baker’s yeast overexpressing MAL62 with deletion of MIG1 in lean dough

@article{Sun2012EnhancedLP,
  title={Enhanced leavening properties of baker’s yeast overexpressing MAL62 with deletion of MIG1 in lean dough},
  author={Xi Sun and Cui-Ying Zhang and Jian Dong and Mingyue Wu and Yan Zhang and Dongguang Xiao},
  journal={Journal of Industrial Microbiology & Biotechnology},
  year={2012},
  volume={39},
  pages={1533-1539}
}
This study aimed to increase maltose fermentation in industrial baker’s yeast to increase its leavening properties. To this end, we overexpressed MAL62 encoding alpha-glucosidase (maltase) and deleted MIG1 encoding a transcriptional repressor that regulates MAL gene expression. Strain overexpressing MAL62 showed 46.3 % higher alpha-glucosidase activity and enhanced leaving activity than the parental strain when tested in glucose–maltose low sugar model liquid dough (LSMLD). Deleting MIG1 was… CONTINUE READING

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