Characterisation of maltose metabolism in lean dough by lagging and non-lagging baker’s yeast strains

Tian-xiao, Jiang; Xiao, Dongguang; Gao, Qiang

doi:10.1007/bf03175571

Cited by 17 publications

(6 citation statements)

References 24 publications

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“…Maltose is the main sugar in wheat and other lean (plain) flour doughs. A high maltase activity has been correlated with the dough leavening abilities of S. cerevisiae baker’s yeast strains [ 99 , 100 ] and low maltase activity with the lagging phenotype of some strains in flour fermentations [ 100 ].…”

Section: Resultsmentioning

confidence: 99%

“…cerevisiae is the most commonly used species in starters for bread-making, and the technological features of new strains include a fast carbohydrate fermentation rate and high dough leavening ability [ 130 ]. In addition to sugars naturally present in flours, maltose released by the amylolytic breakdown of the starch is the main sugar available to be fermented by yeasts in lean doughs, and the ability to ferment maltose is directly linked to the fermentation performance [ 55 , 100 ]…”

Section: Discussionmentioning

confidence: 99%

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Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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“…An industrial baker's yeast strain BY14 characterized with good fermentation properties in lean dough had been screened in our previous work (Jiang and others ). BY14α is a haploid isolated from BY14.…”

Section: Methodsmentioning

confidence: 99%

Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough

Zhang

Bai

Lin

et al. 2015

Journal of Food Science

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Maltose metabolism of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression, thereby delaying the dough fermentation. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. The Snf1 protein kinase is well known to be essential for the response to glucose repression and required for transcription of glucose-repressed genes including the maltose-utilization genes (MAL). In this study, the SNF1 overexpression and deletion industrial baker's yeast strains were constructed and characterized in terms of maltose utilization, growth and fermentation characteristics, mRNA levels of MAL genes (MAL62 encoding the maltase and MAL61 encoding the maltose permease) and maltase and maltose permease activities. Our results suggest that overexpression of SNF1 was effective to glucose derepression for enhancing MAL expression levels and enzymes (maltase and maltose permease) activities. These enhancements could result in an 18% increase in maltose metabolism of industrial baker's yeast in LSMLD medium (the low sugar model liquid dough fermentation medium) containing glucose and maltose and a 15% increase in leavening ability in lean dough. These findings provide a valuable insight of breeding industrial baker's yeast for rapid fermentation.

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“…Baker’s yeast ( Saccharomyces cerevisiae ) is the key microorganism used in the baking industry. Although a small amount of free sugars exists in lean dough with no added sugar, maltose represents the principal source of fermentable carbon during dough fermentation [[ 1 ]–[ 3 ]]. A good baker’s yeast should rapidly ferment maltose.…”

Section: Introductionmentioning

confidence: 99%

Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker’s yeast in lean dough

et al. 2014

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BackgroundGlucose repression is a global regulatory system in baker’s yeast. Maltose metabolism in baker’s yeast strains is negatively influenced by glucose, thereby affecting metabolite productivity (leavening ability in lean dough). Even if the general repression system constituted by MIG1, TUP1 and SSN6 factors has already been reported, the functions of these three genes in maltose metabolism remain unclear. In this work, we explored the effects of MIG1 and/or TUP1 and/or SSN6 deletion on the alleviation of glucose-repression to promote maltose metabolism and leavening ability of baker’s yeast.ResultsResults strongly suggest that the deletion of MIG1 and/or TUP1 and/or SSN6 can exert various effects on glucose repression for maltose metabolism. The deletion of TUP1 was negative for glucose derepression to facilitate the maltose metabolism. By contrast, the deletion of MIG1 and/or SSN6, rather than other double-gene or triple-gene mutations could partly relieve glucose repression, thereby promoting maltose metabolism and the leavening ability of baker’s yeast in lean dough.ConclusionsThe mutants of industrial baker’s yeast with enhanced maltose metabolism and leavening ability in lean dough were developed by genetic engineering. These baker’s yeast strains had excellent potential industrial applications.

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Characterisation of maltose metabolism in lean dough by lagging and non-lagging baker’s yeast strains

Cited by 17 publications

References 24 publications

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough

Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker’s yeast in lean dough

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