Construction of baker's yeast strains that secrete Aspergillus oryzae alpha-amylase and their use in bread making |
| |
| Institution: | 1. Laboratoire de l’Accélérateur Linéaire (LAL), Université Paris-Sud, 91898 Orsay, France;2. Univ-Lyon, Université Lyon 1, F-69622 Villeurbanne, France;3. CNRS-IN2P3, Institut de Physique Nucléaire de Lyon, France;4. Kharkov Institute of Physics and Technology, Kharkov 61108, Ukraine;5. Belgorod State University, Belgorod 308015, Russia;1. Department of Obstetrics and Gynecology, Linyi People’s Hospital, Linyi, Shangdong 276000, China;2. Department of Nephrology, Linyi People’s Hospital, Linyi, Shangdong 276000, China;3. Department of General Surgery, Linyi People’s Hospital, Linyi, Shangdong 276000, China;4. Department of Endocrinology, The Third People’s Hospital of Linyi, Linyi, Shangdong 276000, China;1. Laboratory of Marine Microbiology, Institute of Oceanography and Fisheries, Šetalište I. Meštrovića 63, Split, Croatia;2. Laboratory of Anoxygenic Phototrophs, Institute of Microbiology CAS, 379 81 Trebon, Czech Republic;3. Laboratory of Chemical Oceanography and Sedimentology of the Sea, Institute of Oceanography and Fisheries, Šetalište I. Meštrovića 63, Split, Croatia;4. Laboratory of Plankton and Shellfish Toxicity, Institute of Oceanography and Fisheries, Šetalište I. Meštrovića 63, Split, Croatia;1. Division of Diabetes, Nutrition and Metabolic Disorders and Clinical Pharmacology Unit, Department of Medicine, CHU Liège, University of Liège, B-4000 Liège, Belgium |
| |
| Abstract: | The Aspergillus oryzae alpha-amylase cDNA has been cloned into a baker's yeast strain and put under the control of the SUC2 or ACT1 promoters. Integrative YIp and episomal YEp plasmids were constructed and transformants were selected because of their ability to express and export alpha-amylase. In all culture media tested (synthetic medium, flour slurry and bread dough), cells carrying the Aspergillus oryzae alpha-amylase gene under the control of the ACT1 promoter in multicopy plasmids (YEpACT-AMY) gave the highest level of the enzyme. Fermented dough prepared with YEpACT-AMY-containing cells gave a bread with a higher loaf volume, a lower density and a softer crumb than those made with cells containing YIpACT-AMY or with control yeast. The use of YEpACT-AMY] transformants was also effective at retarding bread firming, increasing shelf-life and freshness of bread. These properties do not appear to be correlated with a large increase in the amount of low molecular weight dextrins. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
