Fig. 5
From: Deletion of NTH1 and HSP12 increases the freeze–thaw resistance of baker’s yeast in bread dough
The leavening ability of the bread dough after 7 and 21 days of freezing. A–D Leavening profiles of bread dough used A the wild-type yeast strain, B the NTH1 deleted yeast strain, C the HSP12 deleted yeast strain, and D the NTH1/HSP12 double deleted yeast strain. The height of the bread dough was measured after fermentation at 30 °C for 0–180 min. E The relative net height of the dough after fermentation for 60 min. Data was derived from three separate experiments and are presented as the means ± SD. The symbol * indicates statistically significant differences of edited strains (**p < 0.01,*p < 0.05 using Student’s t-test) as compared to the wild-type strain