Skip to main content

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).
Back to article page

Microbial Cell Factories

ISSN: 1475-2859

Contact us