Reference: Sun X, et al. (2012) Enhanced leavening properties of baker's yeast overexpressing MAL62 with deletion of MIG1 in lean dough. J Ind Microbiol Biotechnol 39(10):1533-9

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Abstract


This study aimed to increase maltose fermentation in industrial baker's yeast to increase its leavening properties. To this end, we overexpressed MAL62 encoding alpha-glucosidase (maltase) and deleted MIG1 encoding a transcriptional repressor that regulates MAL gene expression. Strain overexpressing MAL62 showed 46.3 % higher alpha-glucosidase activity and enhanced leaving activity than the parental strain when tested in glucose-maltose low sugar model liquid dough (LSMLD). Deleting MIG1 was much less effective, but it could further strengthen leavening properties in a strain overexpressing MAL62. The relationship between maltose permease and alpha-glucosidase was further dissected by transforming the two genes. The results indicated that without increasing the maltose permease activity, maltose metabolism could also be enhanced by the increased alpha-glucosidase activity. Previous strategies for strain improvement have targeted the enhancement of alpha-glucosidase and maltose permease activities in concert. Our results suggest that increasing alpha-glucosidase activity is sufficient to improve maltose fermentation in lean dough.

Reference Type
Journal Article | Research Support, Non-U.S. Gov't
Authors
Sun X, Zhang C, Dong J, Wu M, Zhang Y, Xiao D
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