MAL62 Overexpression Enhances Freezing Tolerance of Baker’s Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism

• Published in: Journal of agricultural and food chemistry Vol. 67; no. 32; pp. 8986 - 8993
• Main Authors: Sun, Xi, Zhang, Jun, Fan, Zhi-Hua, Xiao, Ping, Liu, Shan-Na, Li, Rui-Peng, Zhu, Wen-Bi, Huang, Liang
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 14.08.2019
• Subjects: baker’s yeast; cell viability; leavening ability; NTH1; freezing tolerance; TPS1; MAL62
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.9b03790

Trehalose plays a crucial role in response to freezing stress in baker’s yeast. MAL62, a gene involved in the adenosine diphosphoglucose-dependent trehalose synthesis pathway, can increase trehalose content. However, the difference between MAL62-related trehalose synthesis and traditional uridine diphosphoglucose-dependent trehalose synthesis is not well-understood. MAL62 overexpression showed less effect in enhancing intracellular trehalose compared to TPS1 overexpression. However, MAL62 overexpression elicited trehalose synthesis before fermentation with enhanced maltose metabolism and had a similar effect on cell viability after freezing. Furthermore, MAL62 and TPS1 overexpression in the NTH1 deletion background further strengthened freezing tolerance and improved leavening ability. Our results suggest that the enhancement in freezing tolerance by MAL62 overexpression may involve multiple pathways rather than simply enhancing trehalose synthesis. The results reveal valuable insights into the relationship between maltose metabolism and freezing tolerance and may help to develop better yeast strains for enhancing fermentation characteristics of frozen dough.