Isolation of baker's yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses.


:During bread-making processes, yeast cells are exposed to baking-associated stresses such as freeze-thaw, air-drying, and high-sucrose concentrations. Previously, we reported that self-cloning diploid baker's yeast strains that accumulate proline retained higher-level fermentation abilities in both frozen and sweet doughs than the wild-type strain. Although self-cloning yeasts do not have to be treated as genetically modified yeasts, the conventional methods for breeding baker's yeasts are more acceptable to consumers than the use of self-cloning yeasts. In this study, we isolated mutants resistant to the proline analogue azetidine-2-carboxylate (AZC) derived from diploid baker's yeast of Saccharomyces cerevisiae. Some of the mutants accumulated a greater amount of intracellular proline, and among them, 5 mutants showed higher cell viability than that observed in the parent wild-type strain under freezing or high-sucrose stress conditions. Two of them carried novel mutations in the PRO1 gene encoding the Pro247Ser or Glu415Lys variant of γ-glutamyl kinase (GK), which is a key enzyme in proline biosynthesis in S. cerevisiae. Interestingly, we found that these mutations resulted in AZC resistance of yeast cells and desensitization to proline feedback inhibition of GK, leading to intracellular proline accumulation. Moreover, baker's yeast cells expressing the PRO1P247S and PRO1E415K gene were more tolerant to freezing stress than cells expressing the wild-type PRO1 gene. The approach described here could be a practical method for the breeding of proline-accumulating baker's yeasts with higher tolerance to baking-associated stresses.


Int J Food Microbiol


Tsolmonbaatar A,Hashida K,Sugimoto Y,Watanabe D,Furukawa S,Takagi H




Has Abstract


2016-12-05 00:00:00












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    abstract::The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Castellari C,Quadrelli AM,Laich F

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  • Exposure assessment of lovastatin in Pu-erh tea.

    abstract::This paper reports the results of an extensive survey on the levels of lovastatin in Pu-erh tea samples. The microbial source of lovastatin was assessed by testing the ability of fungi with higher isolation frequency in the Pu-erh tea samples to produce lovastatin on Czapek yeast extract agar (CYA). Lovastatin was not...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Zhao ZJ,Pan YZ,Liu QJ,Li XH

    更新日期:2013-06-03 00:00:00

  • Identification and epidemiological relationships of Aeromonas isolates from patients with diarrhea, drinking water and foods.

    abstract::A collection of Aeromonas isolates obtained over a three-year period in the same geographic area (León, NW of Spain) was characterized by (GTG)₅-PCR fingerprinting, amplified fragment length polymorphism (AFLP) analysis and gyrB gene sequence analysis. The isolates originated from human diarrheal stools (29 isolates),...

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    authors: Pablos M,Huys G,Cnockaert M,Rodríguez-Calleja JM,Otero A,Santos JA,García-López ML

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  • PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment.

    abstract::Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-dadd...

    journal_title:International journal of food microbiology

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    authors: Ezeokoli OT,Gupta AK,Mienie C,Popoola TO,Bezuidenhout CC

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  • The influence of the cationic of quaternized chitosan on antifungal activity.

    abstract::Quaternized chitosan: N-(2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NHPDCS), N-(5-chloro-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NCHPDCS), N-(2-hydroxyl-5-nitro-phenyl)-N,N-dimethyl chitosan (NHNPDCS) and N-(5-bromic-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NBHPDCS) were synthesized and their antifungal activities a...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Guo Z,Xing R,Liu S,Zhong Z,Ji X,Wang L,Li P

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  • A new rapid automated method for the detection of Listeria from environmental swabs and sponges.

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    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Firstenberg-Eden R,Shelef LA

    更新日期:2000-06-01 00:00:00

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    authors: Jafari SM,Ghanbari V,Dehnad D,Ganje M

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    authors: Notermans S,Wernars K

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  • Salmonella contamination in pigs at slaughter and on the farm: a field study using an antibody ELISA test and a PCR technique.

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  • Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production.

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    authors: Vera Pingitore E,Pessione A,Fontana C,Mazzoli R,Pessione E

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    authors: Ludwig W

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    journal_title:International journal of food microbiology

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    journal_title:International journal of food microbiology

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    authors: Mastromatteo M,Incoronato AL,Conte A,Del Nobile MA

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  • Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants.

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    authors: Soriano JM,Rico H,Moltó JC,Mañes J

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  • Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.

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    journal_title:International journal of food microbiology

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    authors: Zhang J,Yang X,Kuang D,Shi X,Xiao W,Zhang J,Gu Z,Xu X,Meng J

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    journal_title:International journal of food microbiology

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    authors: Wang D,Zhang Q,Cui Y,Shi X

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    journal_title:International journal of food microbiology

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    authors: Whiting RC,Buchanan RL

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    abstract::In Tunisia, several food products derived from meat or seafood are naturally processed, without any addition of bacterial starters. Such fermented, dried-cured, salted, or marinated products, as well as the raw meat or fish may thus provide a source to isolate the natural microflora colonizing such environments. We is...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Najjari A,Ouzari H,Boudabous A,Zagorec M

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    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Miwa N,Nishina T,Kubo S,Atsumi M,Honda H

    更新日期:1998-07-21 00:00:00

  • Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak.

    abstract::The essential oil extracted from the fruits of Cicuta virosa L. var. latisecta Celak was tested in vitro and in vivo against four foodborne fungi, Aspergillus flavus, Aspergillus oryzae, Aspergillus niger, and Alternaria alternata. Forty-five different components accounting for 98.4% of the total oil composition were ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Tian J,Ban X,Zeng H,He J,Huang B,Wang Y

    更新日期:2011-02-28 00:00:00

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    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Duffy G,Walsh C,Blair IS,McDowell DA

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    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Masoud W,Jespersen L

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