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首页> 外文期刊>Journal of the Institute of Brewing >Breeding of high malate-producing diploid sake yeast with a homozygous mutation in the VID24 gene
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Breeding of high malate-producing diploid sake yeast with a homozygous mutation in the VID24 gene

机译：VID24基因纯合突变的苹果酸高产二倍体清酒酵母的选育

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摘要

Malate is an important taste component of sake (a Japanese alcoholic beverage) that is produced by the yeast Saccharomyces cerevisiae during alcoholic fermentation. A variety of methods for generating high malate-producing yeast strains have been developed to date. We recently reported that a high malate-producing strain was isolated as a mutant sensitive to dimethyl succinate (DMS), and that a mutation in the vacuolar import and degradation protein (VID) 24 gene was responsible for high malate productivity and DMS sensitivity. In this work, the relationships between heterozygous and homozygous mutants of VID24 and malate productivity in diploid sake yeast were examined and a method was developed for breeding a higher malate-producing strain. First a diploid yeast was generated with a homozygous VID24 mutation by genetic engineering. The homozygous integrants produced more malate during sake brewing and grew more slowly in DMS medium than wild-type and heterozygous integrants. Thus, the genotype of the VID24 mutation influenced the level of malate production and sensitivity to DMS in diploid yeast. Then a homozygous mutant from a heterozygous mutant was obtained without genetic engineering by ultraviolet irradiation and culturing in DMS with nystatin enrichment. The non-genetically modified sake yeast with a homozygous VID24 mutation exhibited a higher level of malate productivity than the parent heterozygous mutant strain. These findings provide a basis for controlling malate production in yeast, and thereby regulating malate levels in sake. Copyright (C) 2016 The Institute of Brewing & Distilling
机译：苹果酸是清酒（日本酒精饮料）的重要味道成分，是由酿酒酵母酵母在酒精发酵过程中产生的。迄今为止，已经开发了多种用于产生高苹果酸的酵母菌株的方法。我们最近报告说，苹果酸高产菌株被分离为对琥珀酸二甲酯（DMS）敏感的突变体，而液泡导入和降解蛋白（VID）24基因中的突变是高苹果酸生产力和DMS敏感性的原因。在这项工作中，检查了二倍体清酒酵母中VID24的杂合子和纯合子突变体与苹果酸生产力之间的关系，并开发了一种育种高苹果酸生产菌株的方法。首先，通过基因工程产生具有纯合VID24突变的二倍体酵母。纯酒整合物在清酒酿造过程中产生的苹果酸更多，并且在DMS培养基中比野生型和杂合整合物生长得更慢。因此，VID24突变的基因型影响了苹果酸生产水平和二倍体酵母菌对DMS的敏感性。然后，通过紫外线照射并在具有制霉菌素的富集的DMS中培养，从杂合突变体获得了纯合突变体，而没有基因工程。与纯合子杂合突变株相比，具有纯合VID24突变的非转基因清酒酵母表现出更高的苹果酸生产力。这些发现为控制酵母中苹果酸的产生，从而调节清酒中苹果酸的含量提供了基础。版权所有（C）2016酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2016年第4期|605-611|共7页
  • 作者

    Negoro Hiroaki; Kotaka Atsushi; Matsumura Kengo; Tsutsumi Hiroko; Sahara Hiroshi; Hata Yoji;

  • 作者单位

    Gekkeikan Sake Co Ltd, Res Inst, Fushimi Ku, 101 Shimotoba Koyanagi Cho, Kyoto 6128385, Japan;

    Gekkeikan Sake Co Ltd, Res Inst, Fushimi Ku, 101 Shimotoba Koyanagi Cho, Kyoto 6128385, Japan;

    Gekkeikan Sake Co Ltd, Res Inst, Fushimi Ku, 101 Shimotoba Koyanagi Cho, Kyoto 6128385, Japan;

    Gekkeikan Sake Co Ltd, Res Inst, Fushimi Ku, 101 Shimotoba Koyanagi Cho, Kyoto 6128385, Japan;

    Gekkeikan Sake Co Ltd, Res Inst, Fushimi Ku, 101 Shimotoba Koyanagi Cho, Kyoto 6128385, Japan;

    Gekkeikan Sake Co Ltd, Res Inst, Fushimi Ku, 101 Shimotoba Koyanagi Cho, Kyoto 6128385, Japan;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    VID24; homozygous mutation; diploid sake yeast; dimethyl succinate; malate;

    机译：VID24;纯合突变;二倍体清酒酵母;琥珀酸二甲酯;苹果酸;

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