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Disruption of the CAR1 Gene Encoding Arginase Enhances Freeze Tolerance of the Commercial Baker's Yeast Saccharomyces cerevisiae
Authors:Jun Shima   Yuko Sakata-Tsuda   Yasuo Suzuki   Ryouichi Nakajima   Hajime Watanabe   Shinichi Kawamoto     Hiroyuki Takano
Abstract:The effect of intracellular charged amino acids on freeze tolerance in doughs was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.
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