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PHYSIOLOGY AND BIOTECHNOLOGY

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

Jun Shima, Yuko Sakata-Tsuda, Yasuo Suzuki, Ryouichi Nakajima, Hajime Watanabe, Shinichi Kawamoto, Hiroyuki Takano
Jun Shima
1National Food Research Institute, Tsukuba, Ibaraki 305-8642
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  • For correspondence: shimaj@nfri.affrc.go.jp
Yuko Sakata-Tsuda
1National Food Research Institute, Tsukuba, Ibaraki 305-8642
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Yasuo Suzuki
2Tokyo Laboratory of Fermentation and Food Technology, Oriental Yeast Co. Ltd., Itabashi, Tokyo 174-8505, Japan
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Ryouichi Nakajima
2Tokyo Laboratory of Fermentation and Food Technology, Oriental Yeast Co. Ltd., Itabashi, Tokyo 174-8505, Japan
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Hajime Watanabe
2Tokyo Laboratory of Fermentation and Food Technology, Oriental Yeast Co. Ltd., Itabashi, Tokyo 174-8505, Japan
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Shinichi Kawamoto
1National Food Research Institute, Tsukuba, Ibaraki 305-8642
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Hiroyuki Takano
1National Food Research Institute, Tsukuba, Ibaraki 305-8642
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DOI: 10.1128/AEM.69.1.715-718.2003
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Article Information

DOI 
https://doi.org/10.1128/AEM.69.1.715-718.2003
PubMed 
12514069

Published By 
American Society for Microbiology Journals
History 
  • Received June 19, 2002
  • Accepted September 23, 2002
  • Published online January 1, 2003.

Copyright & Usage 
Copyright © 2003 American Society for Microbiology

Author Information

  1. Jun Shima1*,
  2. Yuko Sakata-Tsuda1†,
  3. Yasuo Suzuki2,
  4. Ryouichi Nakajima2,
  5. Hajime Watanabe2,
  6. Shinichi Kawamoto1 and
  7. Hiroyuki Takano1
  1. 1National Food Research Institute, Tsukuba, Ibaraki 305-8642
  2. 2Tokyo Laboratory of Fermentation and Food Technology, Oriental Yeast Co. Ltd., Itabashi, Tokyo 174-8505, Japan
  • ↵* 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 .
  • ↵† Present address: Takano Foods Co. Ltd., Noda, Ogawamachi, Ibaraki 311-3411, Japan.

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Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae
Jun Shima, Yuko Sakata-Tsuda, Yasuo Suzuki, Ryouichi Nakajima, Hajime Watanabe, Shinichi Kawamoto, Hiroyuki Takano
Applied and Environmental Microbiology Jan 2003, 69 (1) 715-718; DOI: 10.1128/AEM.69.1.715-718.2003

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Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae
Jun Shima, Yuko Sakata-Tsuda, Yasuo Suzuki, Ryouichi Nakajima, Hajime Watanabe, Shinichi Kawamoto, Hiroyuki Takano
Applied and Environmental Microbiology Jan 2003, 69 (1) 715-718; DOI: 10.1128/AEM.69.1.715-718.2003
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  • Top
  • Article
    • ABSTRACT
    • Construction of car1 mutants from commercial baker's yeast.
    • Freeze tolerance in liquid culture and doughs of car1 mutants.
    • Accumulation of charged amino acids in car1 strains.
    • ACKNOWLEDGMENTS
    • FOOTNOTES
    • REFERENCES
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KEYWORDS

Arginase
Bread
mutation
Saccharomyces cerevisiae

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