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Article

Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast.

Applied and environmental microbiology - 1 Jul 1999

Shima J, Hino A, Yamada-Iyo C, Suzuki Y, Nakajima R, Watanabe H, Mori K, Takano H

Abstract excerpt

Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Deltanth1), acid trehalase mutants (Deltaath1), and double mutants (Deltanth1...

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Identifiers

PMID: 10388673
DOI: 10.1128/AEM.65.7.2841-2846.1999
PMCID: PMC91426

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Source receipt: pubmed, retrieved 7 Sept 2026.

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