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Table 2 Growth properties of the parental strain and the transformants

From: Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker’s yeast in lean dough

Strains Specific growth rate (h−1) Biomass yield (g/L)
Glucose Maltose Glucose-maltose Glucose Maltose Glucose-maltose
BY14-α17 0.19 ± 0.01 0.19 ± 0.00 0.16 ± 0.02 6.2 ± 0.20 6.1 ± 0.21 5.9 ± 0.18
B-MIG1 0.16 ± 0.03 0.18 ± 0.02 0.17 ± 0.02 5.9 ± 0.23 6.0 ± 0.19 6.0 ± 0.20
B-TUP1 0.17 ± 0.02 0.16 ± 0.03 0.16 ± 0.01 5.9 ± 0.18 5.8 ± 0.23 5.9 ± 0.23
B-SSN6 0.21 ± 0.02 0.17 ± 0.01 0.18 ± 0.01 6.3 ± 0.21 6.1 ± 0.23 6.1 ± 0.21
B-MIG1-TUP1 0.16 ± 0.01 0.15 ± 0.04 0.18 ± 0.03 6.0 ± 0.22 5.9 ± 0.21 6.0 ± 0.21
B-MIG1-SSN6 0.17 ± 0.02 0.18 ± 0.01 0.18 ± 0.02 5.8 ± 0.21 6.0 ± 0.20 6.1 ± 0.20
B-TUP1-SSN6 0.20 ± 0.03 0.20 ± 0.02 0.15 ± 0.00 6.3 ± 0.19 6.2 ± 0.22 5.8 ± 0.18
B-MIG1-TUP1-SSN6 0.16 ± 0.02 0.14 ± 0.05* 0.16 ± 0.01 6.0 ± 0.21 5.8 ± 0.20 5.1 ± 0.24*
  1. Values shown represent averages of at least three independent experiments (data are means ± SD). Significant difference of B-MIG1-TUP1-SSN6 from the parental strain was confirmed by Student’s t-test (*P < 0.05, n = 3).