Overexpression of the transcription activator Msn2 enhances the fermentation ability of industrial baker's yeast in frozen dough

Bioscience, Biotechnology and Biochemistry

Volumn 76, Issue 3, 2012, Pages 624-627

  Sasano, Yu ^a   Haitani, Yutaka ^b   Hashida, Keisuke ^a   Ohtsu, Iwao ^a   Shima, Jun ^b   Takagi, Hiroshi ^a  

^a NARA INSTITUTE OF SCIENCE AND TECHNOLOGY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Baker's yeast; Freeze thaw stress; Frozen dough; Msn2; Trehalose

Indexed keywords

BAKER'S YEAST; FREEZE-THAW; FROZEN DOUGH; MSN2; TREHALOSE;

FERMENTATION; GENETIC ENGINEERING; THAWING;

TRANSCRIPTION;

DNA BINDING PROTEIN; MSN2 PROTEIN, S CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEIN; TRANSCRIPTION FACTOR;

ARTICLE; FERMENTATION; FOOD FREEZING; GENE EXPRESSION; GENETICS; HAPLOIDY; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE;

DNA-BINDING PROTEINS; FERMENTATION; FROZEN FOODS; GENE EXPRESSION; HAPLOIDY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TRANSCRIPTION FACTORS;

EID: 84859031158     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.110959     Document Type: Article

References (22)

1. Attfield PV, Nat. Biotechnol., 15, 1351-1357 (1997).
2. Causton HC, Ren B, Koh SS, Harbison CT, Kanin E, Jennings EG, Lee TI, True HL, Lander ES, and Young RA, Mol. Biol. Cell, 12, 323-337 (2001).
3. Estruch F, FEMS Microbiol. Rev., 24, 469-486 (2000).
4. Gasch AP, Spellman PT, Kao CM, Carmel-Harel O, Eisen MB, Storz G, Botstein D, and Brown PO, Mol. Biol. Cell, 11, 4241-4257 (2000).
5. Haitani Y and Takagi H, Genes Cells, 13, 105-116 (2008).
6. Marchler G, Schuller C, Adam G, and Ruis H, EMBO J., 12, 1997-2003 (1993).
7. Martinez-Pastor MT, Marchler G, Schuller C, Marchler-Bauer A, Ruis H, and Estruch F, EMBO J., 15, 2227-2235 (1996).
8. Boy-Marcotte E, Perrot M, Bussereau F, Boucherie H, and Jacquet M, J. Bacteriol., 180, 1044-1052 (1998).
9. Schmitt AP and McEntee K, Proc. Natl. Acad. Sci. USA, 93, 5777-5782 (1996).
10. Watanabe M, Watanabe D, Akao T, and Shimoi H, J. Biosci. Bioeng., 107, 516-518 (2009).
11. Zuzuarregui A and del Olmo ML, FEMS Yeast Res., 4, 699-710 (2004).
12. Cardona F, Carrasco P, Perez-Ortin JE, del Olmo M, and Aranda A, Int. J. Food Microbiol., 114, 83-91 (2007).
13. Sasano Y, Watanabe D, Ukibe K, Inai T, Ohtsu I, Shimoi H, and Takagi H, J. Biosci. Bioeng., in press.
14. Sasano Y, Takahashi S, Shima J, and Takagi H, Int. J. Food Microbiol., 138, 181-185 (2010).
15. Sasano Y, Haitani Y, Ohtsu I, Shima J, and Takagi H, Int. J. Food Microbiol., 152, 40-43 (2012).
16. Hino A, Mihara K, Nakashima K, and Takano H, Appl. Environ. Microbiol., 56, 1386-1391 (1990).
17. Izawa S, Ikeda K, Ohdate T, and Inoue Y, Biochem. Biophys. Res. Commun., 352, 750-755 (2007).
18. Shima J and Takagi H, Biotechnol. Appl. Biochem., 53, 155-164 (2009).
19. Shima J, Hino A, Yamada-Iyo C, Suzuki Y, Nakajima R, Watanabe H, Mori K, and Takano H, Appl. Environ. Microbiol., 65, 2841-2846 (1999).
20. Kaino T and Takagi H, Appl. Microbiol. Biotechnol., 79, 273-283 (2008).
21. Nishida O, Kuwazaki S, Suzuki C, and Shima J, Biosci. Biotechnol. Biochem., 68, 1442-1448 (2004).
22. Hino A, Toxicol. Pathol., 30, 126-128 (2002).