Molecular Cloning and Application of a Gene Complementing Pantothenic Acid Auxotrophy of Sake Yeast Kyokai No.7
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概要
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Kyokai no.7 is the most widely used yeast in sake brewing. This yeast is a pantothenic acid auxotroph at 35℃, and this phenotype has been used to distinguish Kyokai no.7 from other sake yeasts. We cloned a DNA fragment complementing the pantothenic acid auxotrophy from a genomic library of a Saccharomyces cerevisiae laboratory strain. DNA sequence analysis revealed that the DNA fragment encodes ECM31, the deletion of which had previously been identified as a calcofluor white-sensitive mutation. The ECM31 product is similar to the Escherichia coli ketopantoate hydroxymethyltransferase. Disruption of ECM31 in a laboratory S.cerevisiae strain resulted in pantothenic acid auxotrophy, indicating that ECM31 is also involved in pantothenic acid synthesis in yeast. A hybrid of a Kyokai no.7 haploid and the ecm31 disruptant required pantothenic acid at 35℃ for its growth, suggesting that Kyokai no.7 possesses a temperature-sensitive allele of ECM31. Thus, the ECM31 gene can be used as a selective marker in the transformation of Kyokai no.7.
- 公益社団法人日本生物工学会の論文
- 2000-12-25
著者
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SHIMOI Hitoshi
National Research Institute of Brewing
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Okuda Masaki
National Res. Inst. Brewing Higashihiroshima Jpn
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Okuda Masaki
National Research Institute Of Brewing
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ITO KIYOSHI
National Research Institute of Brewing
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