ArticleApplied and environmental microbiology1999
Genetic evidence that high noninduced maltase and maltose permease activities, governed by MALx3-encoded transcriptional regulators, determine efficiency of gas production by baker's yeast in unsugared dough.
Article in Applied and environmental microbiology, 1999. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 49 citations in OpenAlex.
- Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.Microorganisms · 2020Article
- A 2-Deoxyglucose-Resistant Mutant of Saccharomyces cerevisiae Shows Enhanced Maltose Fermentative Ability by the Activation of MAL Genes.Foods (Basel, Switzerland) · 2018Article
- Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion.Journal of industrial microbiology & biotechnology · 2015Article
- Improving industrial yeast strains: exploiting natural and artificial diversity.FEMS microbiology reviews · 2014Review
- Enhanced leavening properties of baker's yeast overexpressing MAL62 with deletion of MIG1 in lean dough.Journal of industrial microbiology & biotechnology · 2012Article
- Prolonged maltose-limited cultivation of Saccharomyces cerevisiae selects for cells with improved maltose affinity and hypersensitivity.Applied and environmental microbiology · 2004Article
- Mutations in GCR1 affect SUC2 gene expression in Saccharomyces cerevisiae.Molecular genetics and genomics : MGG · 2003Article
- Molecular analysis of maltotriose transport and utilization by Saccharomyces cerevisiae.Applied and environmental microbiology · 2002Article
- Hxt-carrier-mediated glucose efflux upon exposure of Saccharomyces cerevisiae to excess maltose.Applied and environmental microbiology · 2002Article
- Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques.Applied and environmental microbiology · 2001Article
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strain selection and improvement in the baker's yeast industry have aimed to increase the speed of maltose fermentation in order to increase the leavening activity of industrial baking yeast. We identified two groups of baker's strains of Saccharomyces cerevisiae that can be distinguished by the mode of regulation of maltose utilization. One group (nonlagging strains), characterized by rapid maltose fermentation, had at least 12-fold more maltase and 130-fold-higher maltose permease activities than maltose-lagging strains in the absence of inducing sugar (maltose) and repressing sugar (glucose). Increasing the noninduced maltase activity of a lagging strain 13-fold led to an increase in CO2 production in unsugared dough. This increase in CO2 production also was seen when the maltose permease activity was increased 55-fold. Only when maltase and maltose permease activities were increased in concert was CO2 production by a lagging strain similar to that of a nonlagging strain. The noninduced activities of maltase and maltose permease constitute the largest determinant of whether a strain displays a nonlagging or a lagging phenotype and are dependent upon the MALx3 allele. Previous strategies for strain improvement have targeted glucose derepression of maltase and maltose permease expression. Our results suggest that increasing noninduced maltase and maltose permease levels is an important target for improved maltose metabolism in unsugared dough.
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