Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker’s Yeast in Frozen Dough
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概要
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We constructed a self-cloning diploid baker’s yeast strain that overexpressed the transcription activator Msn2. It showed higher tolerance to freeze-thaw stress and higher intracellular trehalose level than observed in the wild-type strain. Overexpression of Msn2 also enhanced the fermentation ability of baker’s yeast cells in frozen dough. Hence, Msn2-overexpressing baker’s yeast should be useful in frozen-dough baking.
著者
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Shima Jun
Research Division Of Microbial Sciences Kyoto University
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Sasano Yu
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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Ohtsu Iwao
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Haitani Yutaka
Research Division Of Microbial Sciences Kyoto University
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Hashida Keisuke
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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