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酵母染色体II无倍化对酒造中马拉酸生产的影响

Natsuki Hotta¹, Atsushi Kotaka¹, Kengo Matsumura¹

¹Research Institute, Gekkeikan Sake Co., Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan.

Journal of bioscience and bioengineering

|November 21, 2023

概括

在 sake 酵母中,体积变化或染色体数量的改变可以改善酒特性. 这项研究发现,重复特定的染色体区域,特别是II染色体,可以降低酸盐水平而不会影响乙醇生产,从而提供了一个新的育种策略.

科学领域:

* 微生物学与发酵科学
*酵母遗传学和工业生物技术

背景情况:

*染色体无化是提高工业酵母特性的一个已知的策略.
* 石性对酒造特性的影响,特别是影响味道的化合物,仍未得到充分研究.

研究的目的:

* 为了研究特定染色体重复对Saccharomyces cerevisiae酒酒特性的影响.
* 为了确定染色体区域,影响有机酸和芳香化合物生产在 sake 发酵过程中.

主要方法:

*利用全基因组细分重复的实验室Saccharomyces cerevisiae菌株进行酒实验.
* 构造的 sake 酵母菌株 (Kyokai 号) 901) 通过PCR介导的方法进行细分II染色体重复.
* 分析了这些无体菌株对酒发酵参数的影响,重点关注有机酸性状.

主要成果:

* 特定的细分重复显著改变了 sake 中的有机酸和芳香化合物的生产.
* 发现II染色体的重复特别调节了 sake 中的酸盐水平.
* 开发的无体酵母菌株表明,在保持乙醇生产能力的同时,马拉酸盐生产减少.

结论:

*酵母无化可以成为一种有价值的工具,用于培育具有改进的酒特征的品种.
* 向II染色体形形成提供了一种新的方法来控制酸盐含量,从而影响糖果的味道.
* 这项研究突出了体积的工业意义,用于开发优质的 sake 酵母菌株.

关键词:

形积分症 (Aneuploidy) 是一种无形积分症.繁殖繁殖繁殖繁殖马拉酸盐是什么意思马拉酸盐这种植物是Saccharomyces cerevisiae.萨克的酵母酵母是萨克的酵母.

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