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
N1 - Funding Information:
Ackll(/\r1(,((~IIICllt.\. This research was supported by the Egashira Foundation for Promotion of the Hotel Industry and the Restaurant Industry.
Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
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.
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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 -