Impairment of the glycolytic system and actin in baker’s yeast during frozen storage

Shoji Hatano, Motoharu Udou, Nobuyoshi Koga, Ken-ichi Honjoh, Takahisa Miyamoto

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


After frozen storage for 7d, the viability and CO2productivity of a conventional baker’s yeast strain D greatly decreased. The viability of a freeze-tolerant strain, DFT, used for the frozen dough method slightly decreased after the same storage period, while the CO2productivity greatly decreased. The CO2productivity and DNase I inhibitory activity of actin of the cell-free extracts prepared immediately after thawing from 7-d frozen-stored cells markedly decreased in both strains. In DFT, however, the productivity and the inhibitory activity of the cell-free extract increased when the extract was prepared after incubation of the frozen-thawed cells at 30°C. The increase in the inhibitory activity first occurred and then the increase in the CO2productivity. Gel filtration patterns of actin and glycolytic enzymes were compared between cell-free extracts of both strains. Peaks of actin and activity peaks of hexokinase and pyruvate kinase decreased in the strain D after frozen storage, but only slightly in the strain DFT. After frozen storage, phosphofructokinase activity peak shifted to a lower molecular weight in strain D.

Original languageEnglish
Pages (from-to)61-64
Number of pages4
JournalBioscience, Biotechnology and Biochemistry
Issue number1
Publication statusPublished - Jan 1996

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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