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Applied and Environmental Microbiology, September 2008, p. 5845-5849, Vol. 74, No. 18
0099-2240/08/$08.00+0     doi:10.1128/AEM.00998-08
Copyright © 2008, American Society for Microbiology. All Rights Reserved.

Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs{triangledown}

Tomohiro Kaino,1 Tetsuya Tateiwa,1 Satomi Mizukami-Murata,2 Jun Shima,2 and Hiroshi Takagi1*

Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan,1 National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan2

Received 3 May 2008/ Accepted 12 July 2008

We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding {gamma}-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

* Corresponding author. Mailing address: Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan. Phone: 81-743-72-5420. Fax: 81-743-72-5429. E-mail: hiro{at}bs.naist.jp

{triangledown} Published ahead of print on 18 July 2008.

Applied and Environmental Microbiology, September 2008, p. 5845-5849, Vol. 74, No. 18
0099-2240/08/$08.00+0     doi:10.1128/AEM.00998-08
Copyright © 2008, American Society for Microbiology. All Rights Reserved.





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