Construction of Baker's Yeast Strains that Secrete Different Xylanolytic Enzymes and their use in Bread Making

• Published in: Journal of cereal science 1997-09, Vol.26 (2), p.195-199
• Main Authors: Monfort, A., Blasco, A., Prieto, J.A., Sanz, P.
• Format: Article
• Language: English
• Subjects: actin; alpha-arabionofuranosidase; Aspergillus nidulans; Aspergillus nidulellus; Aspergillus niger; baker's yeast; bakers yeast; Biological and medical sciences; Biotechnology; bread firming; bread making; breadmaking; breads; Cereal and baking product industries; complementary DNA; density; dough; endoxylanase; endoxylanase X22, X24, X34; enzyme activity; Food industries; Fundamental and applied biological sciences. Psychology; gene expression; Genetic engineering; Genetic technics; genetic transformation; Methods. Procedures. Technologies; Modification of gene expression level; O-glycoside hydrolases; plasmid vectors; promoter regions; Saccharomyces cerevisiae; secretion; volume; xylan; α-L-arabinofuranosidase
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1006/jcrs.1997.0126

cDNAs corresponding to theAspergillus nidulansendoxylanase X22 (xlnA), X24 (xlnB) and X34 (xlnC) and to theAspergillus nigerα-L-arabinofuranosidase (abfB) were placed under the control of theSaccharomyces cerevisiaeactin promoter (pACT1) and introduced into industrial baker's yeast. OnlyA. nidulansendoxylanase X24 andA. nigerα-L-arabinofuranosidase were expressed and secreted properly. Bread made with transformant YEpACT-X24 (containing thexlnBcDNA) showed an increase in volume around 5%. The combined action of endoxylanase X24 and α-L-arabinofuranosidase on bread did not improve the effects produced by the endoxylanase alone.