ArticlePloS one2015
Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed, 109 citations in OpenAlex.
- Yeast strains with varying oven rise performance show distinct effects on dough gas cell stability and bread crumb structure.Food chemistry: X · 2026Article
- Prolonged Deltamethrin Exposure Induces Dose-Dependent Glycerol Overproduction and Efficient Deltamethrin Removal byMetabolites · 2026Article
- Effect of the biomass production conditions on survival of the probiotic yeast Saccharomyces cerevisiae var. boulardii in a laboratory model of the gastrointestinal tract.Microbial cell factories · 2026Article
- Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product.Molecules (Basel, Switzerland) · 2026Article
- Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates.Molecules (Basel, Switzerland) · 2026Article
- Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid.Foods (Basel, Switzerland) · 2025Article
- Microbiological and Chemical Profiles of Kiwi Kefir-like Beverages Produced Using Different Agitation Speeds and Kefir Grain Weights.Foods (Basel, Switzerland) · 2025Article
- Article
- Postbiotics in the Bakery Products: Applications and Nutritional Values.Probiotics and antimicrobial proteins · 2025Review
- Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment.ACS food science & technology · 2025Article
- Towards controlled and simple design of non-enzymatic amperometric sensor for glycerol determination in yeast fermentation medium.Analytical and bioanalytical chemistry · 2024Article
- Yeast-Raised Polyamidoxime Hydrogel Prepared by Ice Crystal Dispersion for Efficient Uranium Extraction from Seawater.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Article
- Optimization of plasmid electrotransformation into Bacillus subtilis using an antibacterial peptide.Archives of microbiology · 2024Article
- The effect of selected Non-Heliyon · 2024Article
- Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati.Journal of food science and technology · 2023Article
- An optimized reverse β-oxidation pathway to produce selected medium-chain fatty acids in Saccharomyces cerevisiae.Biotechnology for biofuels and bioproducts · 2023Article
- Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough.Foods (Basel, Switzerland) · 2023Article
- Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.Foods (Basel, Switzerland) · 2022Article
- Identification of Antibacterial Peptide Candidates Encrypted in Stress-Related and MetabolicPharmaceuticals (Basel, Switzerland) · 2022Article
- Effect of overexpression of SNF1 on the transcriptional and metabolic landscape of baker's yeast under freezing stress.Microbial cell factories · 2021Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.
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