Article
Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae.
Applied and environmental microbiology - 1 Jan 2003
Shima Jun, Sakata-Tsuda Yuko, Suzuki Yasuo, Nakajima Ryouichi, Watanabe Hajime, Kawamoto Shinichi, Takano Hiroyuki
Abstract excerpt
The effect of intracellular charged amino acids on freeze tolerance in dough was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.
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