ArticleJournal of industrial microbiology & biotechnology2012
Enhanced leavening properties of baker's yeast overexpressing MAL62 with deletion of MIG1 in lean dough.
Article in Journal of industrial microbiology & biotechnology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 17 citations in OpenAlex.
- Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker's Yeast.Frontiers in microbiology · 2021Article
- MIG1 as a positive regulator for the histidine biosynthesis pathway and as a global regulator in thermotolerant yeast Kluyveromyces marxianus.Scientific reports · 2019Article
- Functional analysis of the global repressor Tup1 for maltose metabolism in Saccharomyces cerevisiae: different roles of the functional domains.Microbial cell factories · 2017Article
- Physiology, ecology and industrial applications of aroma formation in yeast.FEMS microbiology reviews · 2017Review
- Improving freeze-tolerance of baker's yeast through seamless gene deletion of NTH1 and PUT1.Journal of industrial microbiology & biotechnology · 2016Article
- Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough.World journal of microbiology & biotechnology · 2015Article
- Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion.Journal of industrial microbiology & biotechnology · 2015Article
- Enhanced freeze tolerance of baker's yeast by overexpressed trehalose-6-phosphate synthase gene (TPS1) and deleted trehalase genes in frozen dough.Journal of industrial microbiology & biotechnology · 2014Article
- Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.Microbial cell factories · 2014Article
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Authors and funding
6 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
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 much less effective, but it could further strengthen leavening properties in a strain overexpressing MAL62. The relationship between maltose permease and alpha-glucosidase was further dissected by transforming the two genes. The results indicated that without increasing the maltose permease activity, maltose metabolism could also be enhanced by the increased alpha-glucosidase activity. Previous strategies for strain improvement have targeted the enhancement of alpha-glucosidase and maltose permease activities in concert. Our results suggest that increasing alpha-glucosidase activity is sufficient to improve maltose fermentation in lean dough.
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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.