Validation of a flour-free model dough system for throughput studies of baker's yeast

被引:32
|
作者
Panadero, J [1 ]
Randez-Gil, F [1 ]
Prieto, JA [1 ]
机构
[1] CSIC, Inst Agroquim & Tecnol Alimentos, Dept Biotechnol, E-46100 Burjassot, Valencia, Spain
关键词
D O I
10.1128/AEM.71.3.1142-1147.2005
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two commercial strains in liquid and flour-based doughs were correlated. We extracted total RNA from both a liquid and a Hour-based dough. We used Northern blotting to analyze mRNA levels of three stress marker genes, HSP26, GPD1, and ENA1, and 10 genes in different metabolic subcategories. All 13 genes had the same transcriptional profile in both systems. Hence, the model appears to effectively mimic the environment encountered by baker's yeast in high-sugar dough. The liquid dough can be used to help understand the connections between technological traits and biological functions and to facilitate studies of gene expression under commercially important, but experimentally intractable, conditions.
引用
收藏
页码:1142 / 1147
页数:6
相关论文
共 50 条
  • [41] Preparation and studies on immobilized α-glucosidase from baker's yeast Saccharomyces cerevisiae
    Ahmedi, Khaled S. O. H.
    Milosaviz, Nenad B.
    Popovic, Milica M.
    Prodanovic, Radivoje M.
    Knezevic, Zorica D.
    Jankov, Ratko M.
    JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 2007, 72 (12) : 1255 - 1263
  • [42] Liquid and gas chromatographic studies of the anaerobic degradation of baker's yeast wastewater
    Koplimaa, Mariane
    Menert, Anne
    Blonskaja, Viktoria
    Kurissoo, Tonu
    Zub, Sergei
    Saareleht, Maarit
    Vaarmets, Elena
    Menert, Terje
    5TH SYMPOSIUM BY NORDIC SEPARATION SCIENCE SOCIETY (NOSSS 2009), 2010, 2 (01): : 120 - 129
  • [43] The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system-A review
    Sun, Xinyang
    Wu, Simiao
    Li, Wen
    Koksel, Filiz
    Du, Yifei
    Sun, Lei
    Fang, Yong
    Hu, Qiuhui
    Pei, Fei
    FOOD HYDROCOLLOIDS, 2023, 135
  • [44] Mathematical model for reactive recovery of invertase by chemical permeabilization of baker's yeast
    Koli, Aditya C.
    Subhedar, Preeti B.
    Pamidipati, Sirisha
    Gaikar, Vilas G.
    JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, 2016, 91 (05) : 1266 - 1273
  • [45] Model predictive temperature control for calorimetric measurements in baker's yeast fermentations
    Yonsel, S?.
    Köni, M.
    Bülbül-Caliskan, G.
    Dagˆs¸an, L.
    Chemical Engineering and Technology, 2001, 24 (08): : 75 - 84
  • [46] Saccharomyces cerevisiae (Baker's Yeast) as an Interfering RNA Expression and Delivery System
    Duman-Scheel, Molly
    CURRENT DRUG TARGETS, 2019, 20 (09) : 942 - 952
  • [47] Model predictive temperature control for calorimetric measurements in baker's yeast fermentations
    Yonsel, S
    Köni, M
    Bülbül-Caliskan, G
    Dagasan, L
    CHEMICAL ENGINEERING & TECHNOLOGY, 2001, 24 (08) : 75A - 84A
  • [48] Impairment of the glycolytic system and actin in baker's yeast during frozen storage
    Hatano, S
    Udou, M
    Koga, N
    Honjoh, K
    Miyamoto, T
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1996, 60 (01) : 61 - 64
  • [49] A functional compound contained in sugar cane molasses enhances the fermentation ability of baker's yeast in high-sugar dough
    Tokashiki, Tadaaki
    Yamamoto, Hideki
    Watanabe, Hajime
    Nakajima, Ryoichi
    Shima, Jun
    JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 2011, 57 (05): : 303 - 307
  • [50] Enhanced leavening properties of baker's yeast overexpressing MAL62 with deletion of MIG1 in lean dough
    Sun, Xi
    Zhang, Cuiying
    Dong, Jian
    Wu, Mingyue
    Zhang, Yan
    Xiao, Dongguang
    JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2012, 39 (10) : 1533 - 1539