Impairment of the Glycolytic System and Actin in Baker's Yeast during Frozen Storage

概要

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After frozen storage for 7 d, the viability and CO_2 productivity of a conventional baker's yeast strain D greatly decreased. The viability of a freeze-tolerant strain, DFT, used for the frozen dough method slightly decreased after the same storage period, while the CO_2 productivity greatly decreased. The CO_2 productivity and DNase I inhibitory activity of actin of the cell-free extracts prepared immediately after thawing from 7-d frozen-stored cells markedly decreased in both strains. In DFT; however, the productivity and the inhibitory activity of the cell-free extract increased when the extract was prepared after incubation of the frozen-thawed cells at 30℃. The increase in the inhibitory activity first occurred and then the increase in the CO_2 productivity. Gel filtration patterns of actin and glycolytic enzymes were compared between cell-free extracts of both strains. Peaks of actin and activity peaks of hexokinase and pyruvate kinase decreased in the strain D after frozen storage, but only slightly in the strain DFT. After frozen storage, phosphofructokinase activity peak Shifted to a lower molecular weight in strain D.
社団法人日本農芸化学会の論文
1996-01-23