A strain of baker's yeast suitable for fermentation of dough without adding sugar and its breeding method

Abstract

The invention discloses a baker's yeast strain suitable for dough fermentation without adding sugar and a breeding method thereof, belonging to the technical field of bioengineering. The present invention obtains the fast-fermenting baker's yeast strain by completely knocking out the glucose phosphomutase gene PGM2 in the parental baker's yeast strain, and selecting the strong promoter PGK1 to overexpress the whole sequence of H / ACA small nucleolar RNA (SNR84) . The fast-fermenting baker's yeast strain was subjected to 1h CO in unsweetened dough fermentation 2 Gas production reached 818mL, which was 21.2% higher than that of the parental strain (the parental strain was fermented without sugar for 1h CO 2 Gas production is 675mL), and the fermentation time is shortened by 18.0%. The baker's yeast has strong fermentation ability in dough without adding sugar and has wide application prospects.

Description

Technical field: [0001] The invention belongs to the technical field of bioengineering and relates to the breeding of industrial microorganisms, in particular to a strain of baker's yeast suitable for fermentation of dough without adding sugar and a breeding method thereof. Background technique: [0002] Nowadays, there are many kinds of pasta, and the production methods are also various, but no matter what production method is adopted, the fermentation process of dough is an important step in the whole process, which directly affects the quality of pasta products. Developed countries such as Europe and the United States generally take salty bread as the staple food in consideration of health factors, and bread is generally sugar-free or low-sugar (sugar content is less than 6%). my country has a large population, of which about half of the population is dominated by pasta, and most of them are unsweetened dough fermented pasta such as steamed buns. According to statistics, ...

AI Technical Summary

Problems solved by technology

[0006] At present, many studies have improved the rate of maltose metabolism through the modification of genes directly related to the maltose metabolism pathway, thereby improving the fermentation power of the dough. The research on H / ACA small nucleolar RNA is basically focused on theoretical research, and there are only a few reports on the application of H / ACA small nucleolar RNA, especially in the research of breeding rapid fermentation strains.

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