Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant.

Abstract excerpt

γ-Aminobutyric acid (GABA) is consumed by yeasts during fermentation. To prevent GABA reduction in bread dough, a baker's yeast mutant AY77 deficient in GABA assimilation was characterized and utilized for wheat dough fermentation. An amber mutation in the DAL81 gene, which codes for a positive regulator of multiple nitrogen degradation pathways, was found in the AY77 strain. The qPCR analyses of genes involved...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Batch Cell Culture Techniques
• Share to Bread
• Share to Fermentation