Abstract
After frozen storage for 7d, the viability and CO2productivity of a conventional baker’s yeast strain D greatly decreased. The viability of a freeze-tolerant strain, DFT, used for the frozen dough method slightly decreased after the same storage period, while the CO2productivity greatly decreased. The CO2productivity and DNase I inhibitory activity of actin of the cell-free extracts prepared immediately after thawing from 7-d frozen-stored cells markedly decreased in both strains. In DFT, however, the productivity and the inhibitory activity of the cell-free extract increased when the extract was prepared after incubation of the frozen-thawed cells at 30°C. The increase in the inhibitory activity first occurred and then the increase in the CO2productivity. Gel filtration patterns of actin and glycolytic enzymes were compared between cell-free extracts of both strains. Peaks of actin and activity peaks of hexokinase and pyruvate kinase decreased in the strain D after frozen storage, but only slightly in the strain DFT. After frozen storage, phosphofructokinase activity peak shifted to a lower molecular weight in strain D.
| Original language | English |
|---|---|
| Pages (from-to) | 61-64 |
| Number of pages | 4 |
| Journal | Bioscience, Biotechnology and Biochemistry |
| Volume | 60 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jan 1996 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Biotechnology
- Analytical Chemistry
- Biochemistry
- Applied Microbiology and Biotechnology
- Molecular Biology
- Organic Chemistry
Cite this
Impairment of the glycolytic system and actin in baker’s yeast during frozen storage. / Hatano, Shoji; Udou, Motoharu; Koga, Nobuyoshi; Honjoh, Ken-ichi; Miyamoto, Takahisa.
In: Bioscience, Biotechnology and Biochemistry, Vol. 60, No. 1, 01.1996, p. 61-64.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Impairment of the glycolytic system and actin in baker’s yeast during frozen storage
AU - Hatano, Shoji
AU - Udou, Motoharu
AU - Koga, Nobuyoshi
AU - Honjoh, Ken-ichi
AU - Miyamoto, Takahisa
PY - 1996/1
Y1 - 1996/1
N2 - After frozen storage for 7d, the viability and CO2productivity of a conventional baker’s yeast strain D greatly decreased. The viability of a freeze-tolerant strain, DFT, used for the frozen dough method slightly decreased after the same storage period, while the CO2productivity greatly decreased. The CO2productivity and DNase I inhibitory activity of actin of the cell-free extracts prepared immediately after thawing from 7-d frozen-stored cells markedly decreased in both strains. In DFT, however, the productivity and the inhibitory activity of the cell-free extract increased when the extract was prepared after incubation of the frozen-thawed cells at 30°C. The increase in the inhibitory activity first occurred and then the increase in the CO2productivity. Gel filtration patterns of actin and glycolytic enzymes were compared between cell-free extracts of both strains. Peaks of actin and activity peaks of hexokinase and pyruvate kinase decreased in the strain D after frozen storage, but only slightly in the strain DFT. After frozen storage, phosphofructokinase activity peak shifted to a lower molecular weight in strain D.
AB - After frozen storage for 7d, the viability and CO2productivity of a conventional baker’s yeast strain D greatly decreased. The viability of a freeze-tolerant strain, DFT, used for the frozen dough method slightly decreased after the same storage period, while the CO2productivity greatly decreased. The CO2productivity and DNase I inhibitory activity of actin of the cell-free extracts prepared immediately after thawing from 7-d frozen-stored cells markedly decreased in both strains. In DFT, however, the productivity and the inhibitory activity of the cell-free extract increased when the extract was prepared after incubation of the frozen-thawed cells at 30°C. The increase in the inhibitory activity first occurred and then the increase in the CO2productivity. Gel filtration patterns of actin and glycolytic enzymes were compared between cell-free extracts of both strains. Peaks of actin and activity peaks of hexokinase and pyruvate kinase decreased in the strain D after frozen storage, but only slightly in the strain DFT. After frozen storage, phosphofructokinase activity peak shifted to a lower molecular weight in strain D.
UR - http://www.scopus.com/inward/record.url?scp=0030019534&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0030019534&partnerID=8YFLogxK
U2 - 10.1271/bbb.60.61
DO - 10.1271/bbb.60.61
M3 - Article
C2 - 8824826
AN - SCOPUS:0030019534
VL - 60
SP - 61
EP - 64
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
SN - 0916-8451
IS - 1
ER -