Applied Microbiology and Biotechnology

, Volume 66, Issue 1, pp 108–114 | Cite as

Intracellular glycerol influences resistance to freeze stress in Saccharomyces cerevisiae: analysis of a quadruple mutant in glycerol dehydrogenase genes and glycerol-enriched cells

  • Shingo Izawa
  • Machiko Sato
  • Kumio Yokoigawa
  • Yoshiharu InoueEmail author
Applied Microbial and Cell Physiology


Glycerol is well known as a cryoprotectant similar to trehalose. However, there is little information about the effects of intracellular glycerol on the freeze-thaw stress tolerance of yeast. Through analysis of a quadruple-knockout mutant of glycerol dehydrogenase genes (ara1Δ gcy1Δ gre3Δ ypr1Δ) in Saccharomyces cerevisiae, we revealed that the decrease in glycerol dehydrogenase activity led to increased levels of intracellular glycerol. We also found that this mutant showed higher tolerance to freeze stress than wild type strain W303-1A. Furthermore, we demonstrated that intracellular-glycerol-enriched cells cultured in glycerol medium acquire tolerance to freeze stress and retain high leavening ability in dough even after frozen storage for 7 days. These results suggest the possibility of using intracellular-glycerol-enriched cells to develop better frozen dough.


Trehalose Freeze Tolerance Freeze Storage Freeze Stress Glycerol Dehydrogenase 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



We are grateful to Dr. W. Bandlow (gcy1Δ∷LEU2) and Dr. S. Harashima for providing yeast strains and plasmids. We also thank Mr. T. Tanaka and Mr. T. Suzuki for their technical support in the construction of yeast mutants. This study was supported by the Iijima Memorial Foundation for the Promotion of Food Science and Technology and Bio-oriented Technology Research Advancement Institution (BRAIN).


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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Shingo Izawa
    • 1
  • Machiko Sato
    • 2
  • Kumio Yokoigawa
    • 2
  • Yoshiharu Inoue
    • 1
    Email author
  1. 1.Laboratory of Molecular Microbiology, Graduate School of AgricultureKyoto UniversityUjiJapan
  2. 2.Department of Food Science and NutritionNara Women’s UniversityNaraJapan

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