Figure 3

Fermentative capacity of CAF16 - and ORC2 -overexpressing strains. A) Molasses-plate grown cells of the HS13 baker's yeast strain transformed with the plasmids YEplac195 (control, black bars, YEp195), YEpCAF16 (grey bars) and YEpORC2 (white bars) were used to prepare lean liquid dough (LD) samples as described in the Materials and Methods section. Samples were then quickly frozen at -80°C for 1 h and stored at -20°C. At the indicated times, the frozen LD was left to thaw at 30°C and CO₂ production was recorded. Values are expressed as ml of CO₂ produced for 180 min of fermentation and represent the means of at least three independent experiments. B) 25% sucrose-containing LD samples were analyzed as above. *, P < 0.05 for gas production of the overexpressing strain compared to gas production of the control strain.