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Appl. Environ. Microbiol. doi:10.1128/AEM.00998-08
Copyright (c) 2008, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights Reserved.

Self-cloning Baker's Yeasts that Accumulate Proline Enhance Freeze Tolerance in Doughs

Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan; National Food Research Institute, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan

^* To whom correspondence should be addressed. Email: hiro{at}bs.naist.jp.

	Abstract

We constructed self-cloning diploid baker's yeast strains by disrupting PUT1 encoding proline oxidase and replacing the wild-type PRO1 encoding -glutamyl kinase with pro1-D154N or pro1-I150T allele. These resultant strains accumulated intracellular proline and retained higher fermentation ability in the frozen doughs than did the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.