Alcohol Dehydrogenase I of Sake Yeast Saccharomyces cerevisiae Kyokai No. 7

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概要

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• The sake yeast Saccharomyces cerevisiae Kyokai no. 7 (K-7) is capable of producing more than 20% (v/v) ethanol in culture. However, the activity of its alcohol dehydrogenase (ADH), which is a key enzyme in alcohol production, is less than that of the laboratory yeast S. cerevisiae X2180-1A. The ADH activities of brewery yeasts which were isolated and bred for the purpose of ethanol production were compared with those of laboratory yeasts. The ADH activities of a number of the brewery yeasts were found to be less than those determined for the laboratory yeasts. The level of ADH activity of each clone derived from a brewery yeast was also lower than that of each clone derived from laboratory yeasts when expressed in Escherichia coli cells. In the ADH1 gene of K-7,the region between the TATA box and ATG start codon and the region of polyadenylation in this nucleotide sequence were consistent with previous data. The ratio of intracellular ADH activity of K-7 to that of X2180-1A was about 1 : 2. On the other hand, the ratio of ADH activity of the clones derived from K-7 and X2180-1A, expressed under the control of the same promoter and in the same host, was about 1 : 1.3. The amino acid sequence of K-7 ADH1 was compared with previous data. The Glu^<128> of K-7 ADH1 unique among yeast ADH1s. Site-directed mutagenesis was carried out using ADH1 DNAs isolated from the sake yeast K-7 and the laboratory yeast X2180-1A, in order to determine amino acid alterations which affect activity. No single amino acid substitutions resulted in a change in the level of ADH activity. However, two double substitutions E128Q and E148Q or E128Q and V152I increased ADH activity to levels similar to that of X2180-1A Adh1. The substitutions of X2180-1A ADH1 to Q128E and Q148E or Q128E and I152V reduced ADH1 activity to the levels observed for K-7 Adh1.

• 社団法人日本生物工学会の論文
• 1996-02-25

著者

• Ozeki K

  Ozeki Corp. Hyogo Jpn

• HAMACHI Masaaki

  General Research Laboratory, Ozeki Corp

• Kanda Akihiro

  Process And Systems Development Group Production Technology Center Kaneka Corporation

• KANDA Akihiro

  General Research Laboratory, Ozeki Corporation

• NUNOKAWA Yataro

  General Research Laboratory, Ozeki Corporation

• OHBUCHI KAZUHIKO

  General Research Laboratory, Ozeki Corporation

• ISHIKAWA YUKIKO

  General Research Laboratory, Ozeki Corporation

• Kanda Akihiro

  General Research Laboratory Ozeki Corporation

• Ishikawa Yukiko

  General Research Laboratory Ozeki Corporation

• Nunokawa Y

  General Research Laboratory Ozeki Corporation

• Ohbuchi Kazuhiko

  General Research Laboratory Ozeki Corp.

• Ohbuchi K

  Ozeki Corp. Hyogo Jpn

• Hamachi M

  Ozeki Corp. Hyogo Jpn

• Hamachi Masaaki

  General Research Laboratory Ozeki Corp.

関連論文

• Cloning and Nucleotide Sequence of the Alcohol Acetyltransferase II Gene (ATF2) from Saccharomyces cerevisiae Kyokai No.7
• The Purification, Properties and Internal Peptide Sequences of Alcohol Acetyltransferase Isolated from Saccharomyces cerevisiae Kyokai No. 7
• A Specific Method for the Detection of Hiochi Bacteria Using an Enzyme-linked Immunosorbent Assay System with Anti-hiochi Bacteria Monoclonal Antibodies
• Identification of Hiochi Bacteria by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoretic Patterns of Whole Cell Proteins(Microbiology & Fermentation Industry)
• Optimizing Control of Sensory Evaluation in the Sake Mashing Process by Decentralized Learning of Fuzzy Inferences Using a Genetic Algorithm
• Construction of a Promoter Probe Vector Autonomously Maintained in Aspergillus and Characterization of Promoter Regions Derived from A. niger and A. oryzae Genomes
• Alcohol Dehydrogenase I of Sake Yeast Saccharomyces cerevisiae Kyokai No. 7
• A Method for the Re-isolation of an Autonomously Replicating Plasmid from Aspergillus Transformants
• Transformation of Intact Aspergillus niger by Electroporation
• Plasmids of Hiochi-Bacteria
• Isolation of a New Lytic Enzyme for Hiochi Bacteria and Other Lactic Acid Bacteria
• Acceleration of Cell Growth and Ester Formation by Ultrasonic Wave Irradiation
• Rapid and Sensitive Detection of Hiochi Bacteria by Amplification of Hiochi Bacterial Common Antigen Gene by PCR Method and Characterization of the Antigen
• Modeling of the Sensory Evaluation of Sake by Dempster-Shafer's Measure and Genetic Algorithm
• Thermal Control Strategy for Isoamylacetate Formation in Sake Brewed with a Saccharified Rice Solution

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