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Applied and Environmental Microbiology, January 2003, p. 715-718, Vol. 69, No. 1
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.1.715-718.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae

Jun Shima,1* Yuko Sakata-Tsuda,1,{dagger} Yasuo Suzuki,2 Ryouichi Nakajima,2 Hajime Watanabe,2 Shinichi Kawamoto,1 and Hiroyuki Takano1

National Food Research Institute, Tsukuba, Ibaraki 305-8642,1 Tokyo Laboratory of Fermentation and Food Technology, Oriental Yeast Co. Ltd., Itabashi, Tokyo 174-8505, Japan2

Received 19 June 2002/ Accepted 23 September 2002

The effect of intracellular charged amino acids on freeze tolerance in doughs was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.

* Corresponding author. Mailing address: National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Phone: 81-298-38-8066. Fax: 81-298-38-7996. E-mail: shimaj{at}nfri.affrc.go.jp.

{dagger} Present address: Takano Foods Co. Ltd., Noda, Ogawamachi, Ibaraki 311-3411, Japan.

Applied and Environmental Microbiology, January 2003, p. 715-718, Vol. 69, No. 1
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.1.715-718.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Kaino, T., Tateiwa, T., Mizukami-Murata, S., Shima, J., Takagi, H. (2008). Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs. Appl. Environ. Microbiol. 74: 5845-5849 [Abstract] [Full Text]  
  • Nevoigt, E. (2008). Progress in Metabolic Engineering of Saccharomyces cerevisiae. Microbiol. Mol. Biol. Rev. 72: 379-412 [Abstract] [Full Text]  
  • Ando, A., Suzuki, C., Shima, J. (2005). Survival of Genetically Modified and Self-Cloned Strains of Commercial Baker's Yeast in Simulated Natural Environments: Environmental Risk Assessment. Appl. Environ. Microbiol. 71: 7075-7082 [Abstract] [Full Text]  
  • Du, X., Takagi, H. (2005). N-Acetyltransferase Mpr1 Confers Freeze Tolerance on Saccharomyces cerevisiae by Reducing Reactive Oxygen Species. J Biochem 138: 391-397 [Abstract] [Full Text]  


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