Effect of MIG1 Gene Deletion on Glucose Repression in Baker’s Yeast

Yan Zhang; Dong Guang Xiao; Cui Ying Zhang; Xi Sun; Ming Yue Wu

doi:10.4028/www.scientific.net/AMR.396-398.1531

Paper Titles

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Synthesis and Characterization of Novel Poly (aryl ether sulfone ketone) S Containing M-Sulfonylbenzonyl Linkage in the Main Chains
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Study on Brain Fatigue Based on EEG Signals
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Synthesis of 3-Methyl-1-[2-(1-Piperidiny) Phenyl]-butyl Amine
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Effect of MIG1 Gene Deletion on Glucose Repression in Baker’s Yeast
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The Flavor Property of Soft Cheese Fermented by Two Stains of Streptococcus thermophilus and Made of Reconstituted Milk
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Improvement of Cheese Produced by Reconstituted Milk Powder: Effects of Streptococcus thermophilus on the Texture and Microstructure
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Study on the Structure and Performance of the Multi-Layer Filter Materials of Automobile Oil Filter Cartridge
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Synthesis and Infrared Spectrum Characterization of Phenylalanine Chelated Calcium Complex
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 396-398Effect of MIG1 Gene Deletion on Glucose Repression...

Effect of MIG1 Gene Deletion on Glucose Repression in Baker’s Yeast

Abstract:

Mig1p, a zinc finger class of DNA-binding protein, plays a critical role in glucose repression for maltose utilization in Baker’s yeast. Maltose is the hydrolyzate of starch, which is the main component of dough. In this study, the recombinant yeast strains with MIG1 gene deletion were constructed, and the maltose metabolism of the parental and mutant strains in batch cultivations were investigated. Our results show that the degree of glucose repression of mutants △MIG1α and △MIG1a are reduced by 49.88% and 41.59% respectively compared to their parental strains, suggesting that MIG1 deletion can partially relieve glucose repression of maltose metabolism.