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使用酵母逆交叉去除不需要的基因

Nobuo Fukuda¹, Mio Takeuchi¹

¹Biomedical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 1-8-31 Midorigaoka, Ikeda, Osaka 563-8577, Japan.

Journal of bioscience and bioengineering

|August 21, 2024

概括

研究人员开发了一种育种方法,通过从酵母菌株中选择性地去除野生类型的FDC1基因来减少4-维尼尔瓜亚科尔 (4-VG) 的含量. 这种技术可以为造应用提供精确的酵母菌株设计.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
酵母遗传学酵母遗传学

背景情况:

4-Vinylguaiacol (4-VG) 在造的烈酒,包括日本的酒精中贡献了的味道.
在酒中,4-VG是由ferulic酸的脱碳化生成的,由PAD1和FDC1基因编码的酵母酶催化.
虽然商业糖酵母通常具有非功能FDC1基因,但用于特种酒的野生酵母可能保留功能FDC1,从而导致更高的4-VG.

研究的目的:

开发一种育种策略,以从萨基酵母菌株中消除不受欢迎的野生型FDC1等位基因.
通过创建具有同胞性非功能FDC1基因的酵母菌株来减少-4-维尼尔瓜亚科尔的生产.
展示一种用于酵母中向基因等位基因排除的方法,用于定制的菌株开发.

主要方法:

使用商业"Kyokai"酵母和天然酵母分离物的逆交繁殖方法.
进行了三轮交叉程序,以产生同卵性fdc1杂交菌株.
与父系菌株相比,由此产生的杂交菌株的培养超体中评估了4-VG水平.

主要成果:

成功生成了对非功能性fdc1等位体具有同位素的酵母菌株.
证实了同卵性fdc1杂交菌株的超体中4-VG水平的显著降低.
育种方法不依赖于对所需的fdc1突变的生长选择.

结论:

建立了一种精确的育种方法,以从酵母中去除特定基因等位基因,如野生类型的FDC1.
这种方法有效地减少了-4-VG的形成,因为它利用了同卵性fdc1酵母菌株.
该技术有可能通过利用历史的酵母多样性来设计各种应用的定制酵母菌株.

关键词:

反向交叉是一种反向交叉.费鲁酸脱碳酶酶是酸脱碳酶的一种.突变突变是一种突变.醇气味醇气味醇气味酵母酵母是一种酵母.

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