ArticleApplied and environmental microbiology2008
Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.
Article in Applied and environmental microbiology, 2008. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 48 citations in OpenAlex.
- Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality.Foods (Basel, Switzerland) · 2026Article
- Enhancing freeze-thaw tolerance in baker's yeast: strategies and perspectives.Food science and biotechnology · 2024Review
- Proline Homeostasis inFrontiers in genetics · 2020Review
- Proline metabolism regulates replicative lifespan in the yeastMicrobial cell (Graz, Austria) · 2019Article
- Quantitative Trait Nucleotides Impacting the Technological Performances of IndustrialFrontiers in genetics · 2019Article
- Physiology, ecology and industrial applications of aroma formation in yeast.FEMS microbiology reviews · 2017Review
- Improving industrial yeast strains: exploiting natural and artificial diversity.FEMS microbiology reviews · 2014Review
- Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast.Microbial cell factories · 2012Article
- Glutamate kinase from Thermotoga maritima: characterization of a thermophilic enzyme for proline biosynthesis.Extremophiles : life under extreme conditions · 2010Article
- Pyrroline-5-carboxylate synthase and proline biosynthesis: from osmotolerance to rare metabolic disease.Protein science : a publication of the Protein Society · 2010Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding gamma-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.