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标题:Enhanced freeze tolerance of baker’s yeast by overexpressed trehalose-6-phosphate synthase gene (TPS1) and deleted trehalase genes in frozen dough
时间:2020-09-16 14:21:27
DOI:10.1007/s10295-014-1467-7
大小:688 kb
页数:12 PAGES
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目录:
  • Enhanced freeze tolerance of baker’s yeast by overexpressed trehalose-6-phosphate synthase gene (TPS1) and deleted trehalase genes in frozen dough
    • Abstract
    • Introduction
    • Materials and methods
      • Strains, plasmids and growth conditions
      • Plasmid construction and yeast transformation
      • Construction of recombinant baker’s yeast
      • Assay of the intracellular trehalose content
      • Determination of the survival ratio of yeast after freezing and thawing
      • Freeze-tolerance ratio and relative fermentation ability of yeast in lean dough
      • Assay of neutral and acid trehalase activity
      • Assay of Tps1 activity
      • Statistical analyses
    • Results
      • Overexpressed TPS1 gene results in enhanced intracellular trehalose content
      • Ath1 is involved in intracellular trehalose degradation at the initial fermentation period
      • Nth2 is involved in intracellular trehalose degradation in NTH1 and/or ATH1 gene deletion mutants
      • Residual intracellular trehalose content is positively correlated with the survival ratio of yeast after prefermentation and freezing
      • Effect of TPS1 overexpression and/or trehalase genes deletion on the fermentation characteristics of yeast in lean dough after prefermentation and freezing
    • Discussion
    • Acknowledgments
    • References

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