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Reference: Sasano Y, et al. (2012) Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker's Yeast in Frozen Dough. Biosci Biotechnol Biochem 76(3):624-7

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Abstract

We constructed a self-cloning diploid baker's yeast strain that overexpressed the transcription activator Msn2. It showed higher tolerance to freeze-thaw stress and higher intracellular trehalose level than observed in the wild-type strain. Overexpression of Msn2 also enhanced the fermentation ability of baker's yeast cells in frozen dough. Hence, Msn2-overexpressing baker's yeast should be useful in frozen-dough baking.

Reference Type
Journal Article
Authors
Sasano Y, Haitani Y, Hashida K, Ohtsu I, Shima J, Takagi H
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