Construction of Baker’s Yeast Strains with Enhanced Tolerance to Baking-Associated Stresses

Takagi, Hiroshi

doi:10.1007/978-3-319-58829-2_3

Cited by 9 publications

(6 citation statements)

References 92 publications

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“…In our opinion, these results suggest that, in addition to the stability of the plasma membrane, other factors may play an important role in determining the resistance of yeast cells under conditions of dehydration–rehydration. Examples of these other factors are the cell wall structure and cell wall protein content, as demonstrated for the yeast S. cerevisiae (Borovikova, Teparic, Mrsa, & Rapoport, ), in addition to various intracellular protective compounds and reactions (Gamero‐Sandemetrio, Gómez‐Pastor, & Matallana, ; Rapoport, ; Rapoport et al, ; Takagi, ). At the same time, the results of our current study revealed another interesting finding that there do not appear to be any serious changes in molecular organisation and structure of the plasma membrane, which may be important for the maintenance of cell viability.…”

Section: Resultsmentioning

confidence: 99%

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

Khroustalyova

Giovannitti

Severini

et al. 2019

Yeast

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Yeast cells are able to transition into a state of anhydrobiosis (temporary reversible suspension of metabolism) under conditions of desiccation. One of the most efficient approaches for understanding the mechanisms underlying resistance to dehydrationrehydration is to identify yeasts, which are stable under such treatments, and compare them with moderately resistant species and strains. In the current study, we investigated the resistance to dehydration-rehydration of six psychrotolerant yeast strains belonging to two species. All studied strains of Solicoccozyma terricola and Naganishia albida were found to be highly resistant to dehydration-rehydration. The viability of S. terricola strains was close to 100%. Such results have not been previously reported in studies of anhydrobiosis in yeasts. The plasma membrane changes, revealed by determining its permeability under various rehydration conditions, were also surprisingly minimal. Thus, the high level of resistance of psychrotolerant yeast strains might be related to the chemical composition and molecular organisation of their plasma membranes. Aside from plasma membrane characteristics, other important factors may also influence the maintenance of yeast cell viability under conditions of dehydration-rehydration.

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Section: Resultsmentioning

confidence: 99%

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

Khroustalyova

Giovannitti

Severini

et al. 2019

Yeast

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“…Deletion of one or both NTH1 and ATH1 increases trehalose concentrations and gassing power of frozen doughs, with the NTH1 deletion providing the most freeze protection. This has made NTH1 a common target for creation of freeze-tolerant baking strains ( Shima et al, 1999 ; Dong et al, 2016 ; Xi et al, 2016 ; Takagi, 2017 ). Deletion of one, but not both NTH1 and ATH1 also increased the yeast’s tolerance of dry conditions ( Kim et al, 1996 ; Shima et al, 1999 ).…”

Section: Important Traits and Associated Genes For Bread Bakingmentioning

confidence: 99%

History and Domestication of Saccharomyces cerevisiae in Bread Baking

et al. 2020

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The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread, S. cerevisiae has been isolated from environments ranging from soil and trees, to human clinical isolates. Each of these environments has unique selection pressures that S. cerevisiae must adapt to. Bread dough, for example, requires S. cerevisiae to efficiently utilize the complex sugar maltose; tolerate osmotic stress due to the semi-solid state of dough, high salt, and high sugar content of some doughs; withstand various processing conditions, including freezing and drying; and produce desirable aromas and flavors. In this review, we explore the history of bread that gave rise to modern commercial baking yeast, and the genetic and genomic changes that accompanied this. We illustrate the genetic and phenotypic variation that has been documented in baking strains and wild strains, and how this variation might be used for baking strain improvement. While we continue to improve our understanding of how baking strains have adapted to bread dough, we conclude by highlighting some of the remaining open questions in the field.

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“…Stress‐tolerant strains would be able to quickly accommodate their cell size and metabolism (Zemančíková, Kodedová, Papoušková, & Sychrová, ). Takagi () has written a very complete review on challenges in the development of yeast strains with improved stress tolerance.…”

Section: Strains: Baker's Yeastmentioning

confidence: 99%

Active Dry Yeast: Lessons from Patents and Science

Gélinas

2019

Comp Rev Food Sci Food Safe

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In the production of fermented foods, long‐term preservation of the activity of microbial starters is a critical issue. The aim of this review was to determine key challenges in the production and use of active dry yeast over time and to compare statistics on letters patent for inventions and applied scientific articles as indicators of technological evolution. The review covers 280 original patent specifications and 212 applied scientific articles issued between 1796 and 2018, not including documents in basic science or without obvious application in fermented foods. The main subject matter was baking and the other entries applied to wine and, to a lesser extent, beer and spirits. Very popular in patents granted in the 19th century until about 1935 but ignored in the scientific literature, dehydrated yeast preparations often consisted of wet biomass concentrates mixed with large amounts of water‐absorbing agents. Long‐term survival of dehydrated yeast cells progressively improved with specific strains, growth conditions, and, to a lesser extent, drying conditions. Since the 1990s, both inventors and scientists have mainly targeted yeast cells protection during rehydration, a most critical factor. Proper review of the scientific literature would be incomplete unless it includes patents, a much ignored but relevant source of information.

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Construction of Baker’s Yeast Strains with Enhanced Tolerance to Baking-Associated Stresses

Cited by 9 publications

References 92 publications

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

History and Domestication of Saccharomyces cerevisiae in Bread Baking

Active Dry Yeast: Lessons from Patents and Science

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