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Table 2 Intracellular trehalose contents and trehalase activity of edited strains

From: Deletion of NTH1 and HSP12 increases the freeze–thaw resistance of baker’s yeast in bread dough

#

Trehalose contents (mg/g CDW)

Trehalase activity (U/mg)

WT

45.4 ± 2.3

21.38 ± 1.92

Δnth1

104.0 ± 2.3**

11.92 ± 1.22**

Δhsp12

44.4 ± 2.5

22.31 ± 1.82

Δnth1/Δhsp12

112.9 ± 5.4**

13.63 ± 0.56**

  1. The values shown represent at least three independent experiments (data are mean ± SD). The significant difference in the gene deleted strains from the wild-type strain was confirmed by Student’s t-test (**p < 0.01)
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Microbial Cell Factories

ISSN: 1475-2859

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