scholarly journals Superior Molasses Assimilation, Stress Tolerance, and Trehalose Accumulation of Baker’s Yeast Isolated from Dried Sweet Potatoes (hoshi-imo)

2004 ◽  
Vol 68 (7) ◽  
pp. 1442-1448 ◽  
Author(s):  
Osamu NISHIDA ◽  
Seigo KUWAZAKI ◽  
Chise SUZUKI ◽  
Jun SHIMA
Keyword(s):  
Stress Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Sweet Potatoes ◽  
Trehalose Accumulation

scholarly journals Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 102
Author(s):  
Nerve Zhou ◽  
Thandiwe Semumu ◽  
Amparo Gamero
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stress Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Principal Role ◽  
Yeast Strains ◽  
Improved Performance ◽  
Baking Industry ◽  
Cereal Flour

Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.

scholarly journals Changes in trehalose content of baker's yeast as affected by octanoic acid

1993 ◽  
Vol 50 (3) ◽  
pp. 460-463 ◽  
Author(s):  
L.E. Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Plasma Membrane ◽  
Octanoic Acid ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Ethanolic Fermentation ◽  
Trehalose Content ◽  
Trehalose Accumulation

Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.

scholarly journals Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast

1999 ◽  
Vol 65 (7) ◽  
pp. 2841-2846 ◽  
Author(s):  
Jun Shima ◽  
Akihiro Hino ◽  
Chie Yamada-Iyo ◽  
Yasuo Suzuki ◽  
Ryouichi Nakajima ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stress Tolerance ◽  
Freeze Tolerance ◽  
Fermentation Medium ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Critical Determinant ◽  
Acid Trehalase ◽  
Dry Conditions

ABSTRACT Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeastSaccharomyces 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 (Δnth1), acid trehalase mutants (Δath1), and double mutants (Δnth1 ath1) by using commercial baker’s yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalose was inhibited with all of the trehalase mutants. The gassing power of frozen doughs made with these mutants was greater than the gassing power of doughs made with the parent strains. The Δnth1 and Δath1strains also exhibited higher levels of tolerance of dry conditions than the parent strains exhibited; however, the Δnth1 ath1 strain exhibited lower tolerance of dry conditions than the parent strain exhibited. The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough.

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