caa a22 4500 606212116 CHVBK 20210128101041.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s10295-015-1618-5 doi (NATIONALLICENCE)springer-10.1007/s10295-015-1618-5 Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion [Elektronische Daten] [Xue Lin, Cui-Ying Zhang, Xiao-Wen Bai, Dong-Guang Xiao] Dough-leavening ability is one of the main aspects considered when selecting a baker's yeast strain for baking industry. Generally, modification of maltose metabolic pathway and known regulatory networks of maltose metabolism were used to increase maltose metabolism to improve leavening ability in lean dough. In this study, we focus on the effects of PGM2 (encoding for the phosphoglucomutase) and SNR84 (encoding for the H/ACA snoRNA) that are not directly related to both the maltose metabolic pathway and known regulatory networks of maltose metabolism on the leavening ability of baker's yeast in lean dough. The results show that the modifications on PGM2 and/or SNR84 are effective ways in improving leavening ability of baker's yeast in lean dough. Deletion of PGM2 decreased cellular glucose-1-phosphate and overexpression of SNR84 increased the maltose permease activity. These changes resulted in 11, 19 and 21% increases of the leavening ability for PGM2 deletion, SNR84 overexpression and SNR84 overexpression combining deleted PGM2, respectively. Society for Industrial Microbiology and Biotechnology, 2015 Baker's yeast nationallicence Leavening ability nationallicence PGM2 nationallicence SNR84 nationallicence Lin Xue Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Zhang Cui-Ying Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Bai Xiao-Wen Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Xiao Dong-Guang Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/6(2015-06-01), 939-948 1367-5435 42:6<939 2015 42 10295 https://doi.org/10.1007/s10295-015-1618-5 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s10295-015-1618-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lin Xue Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Zhang Cui-Ying Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Bai Xiao-Wen Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Xiao Dong-Guang Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 773 0- Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/6(2015-06-01), 939-948 1367-5435 42:6<939 2015 42 10295