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Appl. Environ. Microbiol., Oct 1996, 3712-3715, Vol 62, No. 10
Copyright © 1996, American Society for Microbiology

Combined Expression of Aspergillus nidulans Endoxylanase X24 and Aspergillus oryzae (alpha)-Amylase in Industrial Baker's Yeasts and Their Use in Bread Making

A Monfort, A Blasco, JA Prieto and P Sanz
Departamento de Biotecnologia de Alimentos, Instituto Agroquimica y Tecnologia de Alimentos, Consejo Superior de Investigaciones Cientificas, Burjassot, Spain

The Aspergillus nidulans endoxylanase X24 and the Aspergillus oryzae (alpha)-amylase cDNAs were placed under the control of the Saccharomyces cerevisiae actin promoter (pACT1) and introduced into baker's yeast. Bread made with transformants expressing both enzymes (YEpACT-AMY-ACT-X24) showed a 30% increase in volume and reduced firmness in comparison with that produced with a commercial strain. Endoxylanase X24 and (alpha)-amylase seem to act synergistically to improve the quality of bread in terms of volume and density.