Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast.

@article{Shima1999StressTI,
  title={Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast.},
  author={Jun Shima and Akihiro Hino and C Yamada-Iyo and Yasuo Suzuki and Ryouichi Nakajima and Haruo Watanabe and Koji Mori and Hiroyuki Takano},
  journal={Applied and environmental microbiology},
  year={1999},
  volume={65 7},
  pages={2841-6}
}
Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Deltanth1), acid trehalase mutants (Deltaath1), and double mutants (Deltanth1 ath1) by using commercial baker's yeast strains as the parent strains and the gene… CONTINUE READING