Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus oryzae in Solid-State Culture (Rice-Koji)
スポンサーリンク
概要
- 論文の詳細を見る
The synthesis of acid protease in rice-koji is important for sake brewing. Northern blot analysis was carried out to study the transcriptional regulation of acid protease-encoding gene (pepA) in Aspergillus oryzae. The pepA gene was not expressed in submerged culture, while it was expressed when cultured on steamed rice. Additionally, the culture at high temperature (>38℃) caused a marked decrease in transcription level of pepA, although the α-amylase (amyB) and actin genes were expressed regardless of the temperature. To examine whether the pepA promoter controlled the temperature-dependent expression, the promoter regions of pepA and amyB were introduced into a vector containing the GUS reporter gene (uidA gene). Northern blot analysis showed that the elevation of culture temperature caused the loss of uidA expression in the pepA promoter-uidA transformant but not in the amyB promoter-uidA transformant. These results suggest that its promoter controlled the temperature-dependent expression of pepA.
- 社団法人日本生物工学会の論文
- 2002-06-20
著者
-
Furukawa K
General Res. Lab. Of Kiku‐masamune Sake Brewing Co. Ltd. Kobe Jpn
-
Furukawa K
Kiku‐masamune Sake Brewing Co. Ltd. Hyogo Jpn
-
Furukawa K
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
-
Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
-
Hara Shodo
Office Of Technical Officers Osaka Regional Taxation Bureau
-
Hara Shodo
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
-
FURUKAWA KEIJI
General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd.
-
Furukawa Keiji
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
-
KITANO HIDEYUKI
General Research Laboratory of Kiku-Masamune Sake Brewing Co., Ltd.
-
KATAOKA KOUHEI
General Research Laboratory of Kiku-Masamune Sake Brewing Co. Ltd.
-
Hara Shodo
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
-
Kitano Hideyuki
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
関連論文
- Nitrogen Pollution of Leachate at a Sea-Based Solid Waste Disposal Site and Its Nitrification Treatment by Immobilized Acclimated Nitrifying Sludge
- Denitrification Treatment of NO3-N Polluted Sea Water by Immobilized Acclimated Marine Denitrifying Sludge
- Nitrification of NH_4-N Pollured Sea Water by Immobilized Acclimated Marine Nitrifying Sludge (AMNS)
- Construction of Urea Non-producing Yeast Saccharomyces cerevisiae by Disruption of the CAR1 Gene(Microbiology & Fermentation Industry)
- Identification of the Promoter Region of the Taka-amylase A Gene Required for Starch Induction(Microbiology & Fermentation Industry)
- The Glucoamylase cDNA from Aspergillus oryzae : Its Cloning, Nucleotide Sequence, and Expression in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
- Characterization of the Microbial Community in an Anaerobic Ammonium-Oxidizing Bioflim Cultured on a Nonwoven Biomass Carrier(ENVIRONMENTAL BIOTECHNOLOGY)
- Overproduction of an α-Amylase/Glucoamylase Fusion Protein in Aspergillus oryzae Using a High Expression Vector
- Construction of an α-Amylase/Glucoamylase Fusion Gene and Its Expression in Saccharomyces cerevisiae
- Characteristics of Koji Prepared from the Transformant of Aspergillus oryzae with the Glucoamylase Gene of Aspergillus shirousamii, and Its Utilization for Sake-Brewing
- Cloning of the α-Amylase cDNA of Aspergillus shirousamii and Its Expression in Saccharomyces cerevisiae
- Killer Properties of Wine Yeasts and Characterization of Killer Wine Yeasts
- Molecular Cloning of the Glucoamylase Gene of Aspergillus shirousami and Its Expression in Aspergillus oryzae(Microbiology & Fermentation Industry)
- Cloning and Nucleotide Sequence of the Genomic Taka-amylase A Gene of Aspergillus oryzae(Microbiology & Fermentation Industry)
- Properties of TCA-Insoluble Peptides in Kimoto (Traditional Seed Mash for Sake Brewing) and Conditions for Liberation of the Peptides from Rice Protein
- Nutrient Removal from Secondary Effluent by Filamentous Algae
- Isolation of Copper-Tolerant Mutants of Sake Yeast with Defective Peptide Uptake(BREWING AND FOOD TECHNOLOGY)
- Effect of Amino Acids on Peptide Transport in Sake Yeast(Brewing and Food Technology)
- Effect of Cellular Inositol Content on Ethanol Tolerance of Saccharomyces cerevisiae in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
- Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
- Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus oryzae in Solid-State Culture (Rice-Koji)
- Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process
- Properties of the Peptides Liberated from Rice Protein in Sokujo-moto
- Aroma Production by Neurospora sp. Affected by Light Irradiation
- Production of Characteristics Odors by Neurospora(Microbiology & Fermentation Industry)
- Purification and Some Properties of Alcohol Acetyltransferase from Sake Yeast(Biological Chemistry)
- Production and Application of a Fruity Odor in a Solid-state Culture of Neurospora sp. Using Pregelatinized Polished Rice(Microbiology & Fermentation Industry)
- Effect of Overexpression of LAS17 on Stress Tolerance and the Stability of Extrachromosomal DNA in Saccharomyces cerevisiae
- Permeability Barrier of the Yeast Plasma Membrane Induced by Ethanol
- Ethanol-Induced Alterations in Lipid Composition of Saccharomyces cerevisiae in the Presence of Exogenous Fatty Acid
- Purification and Characterization of Acyl Coenzyme A: Alcohol Acyltransferase of Neurospora sp.(Biological Chemistry)
- Cell-free Synthesis of Ethyl Hexanoate by Extract from Neurospora sp., Containing a Novel Acyl Coenzyme A: Alcohol Acyltransferase(Biological Chemistry)
- Cloning and Nucleotide Sequence of the Glutamate Decarboxylase-encoding Gene gadA from Aspergillus oryzae(Biochemistry & Molecular Biology)
- Effect of Fatty Acid Saturation in Membrane Lipid Bilayers on Simple Diffusion in the Presence of Ethanol at High Concentrations
- Differences in the Intracellular Lipids of Sake Yeast in Main Mash Seeded Respectively with Two Kinds of Seed Mash : Kimoto and Sokujo-moto
- Isolation and Characterization of Sake Yeast Mutants Deficient in γ-Aminobutyric Acid Utilization in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- High Fidelity Segregation of a YEp Vector in [cir^0] Strains of the Yeast Saccharomyces cerevisiae
- A Role of Saccharomyces cerevisiae Fatty Acid Activation Protein 4 in Palmitoyl-CoA Pool for Growth in the Presence of Ethanol
- Production of a Fruity Odor by Neurospora sp.(Microbiology & Fermentation Industry)
- Production of Fungal Cell Wall Lytic Enzymes by Oerskovia sp. CK and Some Propertics of the Crude Enzymes.
- Transformation of Aspergillus oryzae through Plasmid-mediated Complementation of the Methionine-auxotrophic Mutation(Microbiology & Fermentation Industry)
- Occurrence of Wild Killer Yeasts in Japanese Wineries and Their Characteristics
- Influence of Ras Function of Ethanol Stress Response of Sake Yeast