Improving the freeze tolerance of Bakers' yeast by loading with trehalose

Improving the freeze tolerance of Bakers' yeast by loading with trehalose

We examined the freeze tolerance of bakers' yeast loaded with exogenous trehalose. Freeze-tolerant and freeze-sensitive compressed bakers' yeast samples were soaked at several temperatures in 0.5 M and 1 M trehalose and analyzed. The intracellular trehalose contents in both types of bakers...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry Vol. 65; no. 3; pp. 522 - 526
Main Authors: Hirasawa, R. (Nara Women's Univ. (Japan)), Yokoigawa, K, Isobe, Y, Kawai, H
Format: Journal Article
Language:English
Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 01-03-2001
Japan Society for Bioscience Biotechnology and Agrochemistry
Oxford University Press
Subjects:
BAKERS' YEAST
Biological and medical sciences
BREAD
Cereal and baking product industries
COLD
Food industries
Food microbiology
freeze-tolerance
Freezing
Fundamental and applied biological sciences. Psychology
leavening
leavening ability
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae - physiology
TEMPERATURE RESISTANCE
TREHALOSE
Trehalose - metabolism
Fungi
Trehalose
Tolerance
Ascomycetes
Baker yeast
Baking quality
Processing quality
Saccharomyces cerevisiae
Freezing
Thallophyta
Low temperature
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Summary:We examined the freeze tolerance of bakers' yeast loaded with exogenous trehalose. Freeze-tolerant and freeze-sensitive compressed bakers' yeast samples were soaked at several temperatures in 0.5 M and 1 M trehalose and analyzed. The intracellular trehalose contents in both types of bakers' yeast increased with increasing soaking period. The initial trehalose-accumulation rate increased with increasing exogenous trehalose concentration and soaking temperature. The maximum trehalose content was almost identical (200-250 mg/g of dry cells) irrespective of the soaking temperature and the type of bakers' yeast, but depended on the exogenous trehalose concentration. The leavening ability of both types of bakers' yeast loaded with trehalose was almost identical to that of the respective original cells, irrespective of the soaking conditions. The freeze-tolerant ratio (FTR) of both types of bakers' yeast increased with increasing intracellular trehalose content. However, FTR decreased during over-soaking after the maximum amount of trehalose had accumulated. FTR of the freeze-sensitive bakers' yeast was more efficiently improved than that of the freeze-tolerant type.
Bibliography:2001003978
Q02
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ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.65.522