Document Detail

Deficiency in the glycerol channel Fps1p confers increased freeze tolerance to yeast cells: application of the fps1delta mutant to frozen dough technology.
MedLine Citation:
PMID:  15278313     Owner:  NLM     Status:  MEDLINE    
Intracellular glycerol content affects the freeze-thaw stress tolerance of Saccharomyces cerevisiae. We have recently reported that intracellular-glycerol-enriched cells cultured in glycerol medium acquire tolerance to freeze stress and retain high leavening ability even in dough after frozen storage [Izawa et al. (2004) Appl Microbiol Biotechnol]. A deletion mutant of the FPS1 gene, which encodes a glycerol channel, accumulates glycerol inside the cell without an exogenous supply of glycerol into the medium. We found that the fps1delta cells acquired tolerance to freeze stress and retained high leavening ability in dough after frozen storage for 7 days. These results suggest that the fps1delta mutant is a useful strain for developing better frozen-dough with a commercial advantage.
Shingo Izawa; Kayo Ikeda; Kazuhiro Maeta; Yoshiharu Inoue
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Applied microbiology and biotechnology     Volume:  66     ISSN:  0175-7598     ISO Abbreviation:  Appl. Microbiol. Biotechnol.     Publication Date:  2004 Dec 
Date Detail:
Created Date:  2005-03-03     Completed Date:  2005-03-24     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8406612     Medline TA:  Appl Microbiol Biotechnol     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  303-5     Citation Subset:  IM    
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University, uji, Kyoto, 611-0011, Japan.
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MeSH Terms
Food Technology*
Glycerol / pharmacology
Membrane Proteins / genetics,  physiology*
Saccharomyces cerevisiae / physiology*
Saccharomyces cerevisiae Proteins / genetics,  physiology*
Reg. No./Substance:
0/FPS1 protein, S cerevisiae; 0/Membrane Proteins; 0/Saccharomyces cerevisiae Proteins; 56-81-5/Glycerol

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