1.
Appl Environ Microbiol
; 69(1): 715-8, 2003 Jan.
Article
in English
| MEDLINE
| ID: mdl-12514069
ABSTRACT
The effect of intracellular charged amino acids on freeze tolerance in dough 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.