Document Detail

Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.
MedLine Citation:
PMID:  14533716     Owner:  NLM     Status:  MEDLINE    
The response of Saccharomyces cerevisiae and freeze-tolerant Torulaspora delbrueckii strains to osmotic stress and their CO2 production capacity in sweet and frozen-sweet dough has been examined. T. delbrueckii strains, IGC5321 and IGC5323 showed higher leavening ability than Saccharomyces, specially after exposure to hyperosmotic stress of bread dough containing 20% sucrose and 2% salt added. In addition, Torulaspora and especially T. delbrueckii IGC5321 exhibited no loss of CO2 production capacity during freeze-thaw stress. Overall, these results appeared to indicate that Torulaspora cells are more tolerant than Saccharomyces to osmotic stress of bread dough. This trait correlated with a low invertase activity, a slow rate of trehalose mobilisation and the ability to respond rapidly to osmotic stress. Growth behaviour on high osmotic synthetic media was also examined. Cells of the IGC5321 strain showed intrinsic osmotolerance and ion toxicity resistance. However, T. delbrueckii IGC5323 exhibited a clear phenotype of osmosensitivity. Hence, this characteristic may not be essential or the only determinant for leavening ability in salted high-sugar dough.
M J Hernandez-Lopez; J A Prieto; F Randez-Gil
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Antonie van Leeuwenhoek     Volume:  84     ISSN:  0003-6072     ISO Abbreviation:  Antonie Van Leeuwenhoek     Publication Date:  2003  
Date Detail:
Created Date:  2003-10-09     Completed Date:  2003-12-08     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0372625     Medline TA:  Antonie Van Leeuwenhoek     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  125-34     Citation Subset:  IM    
Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, PO Box 73, Burjassot, Valencia 46100, Spain.
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MeSH Terms
Bread / analysis,  microbiology*
Carbohydrate Metabolism
Carbon Dioxide / metabolism
Food Microbiology*
Food Technology
Glycerol / metabolism
Osmotic Pressure
Saccharomyces cerevisiae / growth & development,  metabolism*
Saccharomycetales / growth & development,  metabolism*
Sodium Chloride
Trehalose / metabolism
alpha-Glucosidases / metabolism
beta-Fructofuranosidase / metabolism
Reg. No./Substance:
124-38-9/Carbon Dioxide; 56-81-5/Glycerol; 7647-14-5/Sodium Chloride; 99-20-7/Trehalose; EC; EC

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