Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough

Sasano, Yu; Haitani, Yutaka; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

doi:10.1016/j.ijfoodmicro.2011.10.004

Cited by 50 publications

(30 citation statements)

References 28 publications

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“…Trehalose and proline play an important role in enhancing cryo-and dehydrative-stress tolerance in both microorganisms and higher plants (Li and Tian 2007;Sasano et al 2012;Takagi 2008;Trischuk et al 2006). The results in Fig.…”

Section: Discussionmentioning

confidence: 91%

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

Yan

Wilson³

et al. 2015

Antonie van Leeuwenhoek

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Cold-adapted yeasts were isolated from soil samples collected in Tibet and evaluated as potential biocontrol agents against blue mold (Penicillium expansum) of pear fruit in cold storage. YC1, an isolate identified as Rhodotorula mucilaginosa, was found to exhibit the greatest biocontrol activity among the different isolates that were screened. A washed cell suspension of YC1 exhibited the best biocontrol activity among three different preparations that were used in the current study. A concentration of 10(8) cells/ml reduced the incidence of decay to 35 %, compared to the control where decay incidence was 100 %. A higher intracellular level of trehalose and a higher proportion of polyunsaturated acids present in YC1, was associated with increased the tolerance of this strain to low temperatures, relative to the other strains that were evaluated. The increased tolerance to low temperature allowed the YC1 strain of yeast to more effectively compete for nutrients and space in wounded pear fruit that had been inoculated with spores of P. expansum and placed in cold storage. The present study demonstrated the ability to select cold-adapted yeasts from cold climates and use them as biocontrol agents of postharvest diseases of fruit placed in cold storage.

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Section: Discussionmentioning

confidence: 91%

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

Yan

Wilson³

et al. 2015

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

show abstract

“…This was similar for the expression data for the genes present in the locus (area corresponding to 389–489 kb) identified from the YPS128 and Y12 cross, five genes were up-regulated TIS11 , SMD3 , STM1 , YLR149c and PCD1 (Figure 4C). Amongst those genes down-regulated is PUT1 which has been identified as important in yeast as a response to osmotic stress [23].…”

Section: Resultsmentioning

confidence: 99%

The Genetic Basis of Variation in Clean Lineages of Saccharomyces cerevisiae in Response to Stresses Encountered during Bioethanol Fermentations

et al. 2014

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Saccharomyces cerevisiae is the micro-organism of choice for the conversion of monomeric sugars into bioethanol. Industrial bioethanol fermentations are intrinsically stressful environments for yeast and the adaptive protective response varies between strain backgrounds. With the aim of identifying quantitative trait loci (QTL's) that regulate phenotypic variation, linkage analysis on six F1 crosses from four highly divergent clean lineages of S. cerevisiae was performed. Segregants from each cross were assessed for tolerance to a range of stresses encountered during industrial bioethanol fermentations. Tolerance levels within populations of F1 segregants to stress conditions differed and displayed transgressive variation. Linkage analysis resulted in the identification of QTL's for tolerance to weak acid and osmotic stress. We tested candidate genes within loci identified by QTL using reciprocal hemizygosity analysis to ascertain their contribution to the observed phenotypic variation; this approach validated a gene (COX20) for weak acid stress and a gene (RCK2) for osmotic stress. Hemizygous transformants with a sensitive phenotype carried a COX20 allele from a weak acid sensitive parent with an alteration in its protein coding compared with other S. cerevisiae strains. RCK2 alleles reveal peptide differences between parental strains and the importance of these changes is currently being ascertained.

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“…Yeast cells are therefore exposed to potentially osmotic stress and toxic levels of ethanol, which lower yeast cell viability, as well as prolong and slow down fermentation (23). Trehalose plays a protective role on yeast cells by binding to the cell membrane and intracellular proteins (19). In this study, yeast cell viability was decreased and the accumulation of intracellular trehalose was stimulated with increase of the wort gravity from 18 P to 24 P (Table 4).…”

Section: Flavor Profile Of Final Beermentioning

confidence: 62%

“…Moreover, Val, Trp and Pro were assimilated dramatically in the later stage of wort fermentation supplemented with maltose, especially for Pro with the highest consumption value of 76 mg/L. It has been demonstrated that Pro could enhance the stability of proteins or membranes of yeast cells during high gravity fermentation, lower the T m of DNA and scavenge reactive oxygen species (19,20). In addition, Gly and Ala excretion was significantly stimulated by maltose supplementation, compared with glucose or sucrose supplementation.…”

Section: Fermentation Characteristicsmentioning

confidence: 99%

“…Intracellular trehalose could accumulate again when glucose is depleted, as a result of that external stresses (high osmotic stress or ethanol toxicity) could induce the formation of trehalose. While the accumulation of intracellular trehalose by external stresses is transient, trehalose must be rapidly degraded by trehalase when the external stresses is removed, thereby releasing the cell structure, such as enzymes and cell membranes, so as to restore cell viability (19,24,25). In addition, the expressions of heat shock protein gene HSP12 in yeast cells in the exponential and stationary phase were evaluated (Table 5).…”

Section: Flavor Profile Of Final Beermentioning

confidence: 99%

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Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations

Lei

Feng

et al. 2016

Journal of Bioscience and Bioengineering

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Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough

Cited by 50 publications

References 28 publications

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

The ability of a cold-adapted Rhodotorula mucilaginosa strain from Tibet to control blue mold in pear fruit

The Genetic Basis of Variation in Clean Lineages of Saccharomyces cerevisiae in Response to Stresses Encountered during Bioethanol Fermentations

Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations

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