Cloning and Sequence Analysis of Endoglucanase Genes from an Industrial Fungus, Aspergillus kawachii(Microbiology & Fermentation Technology)

スポンサーリンク

概要

• 論文の詳細を見る

• Three endoglucanase genes (cel5A, cel5B, and cel61A) were cloned from an industrial fungus, Aspergillus kawachii. Yeasts transformed with these cDNAs showed endoglucanase activity in medium. Cel5A and Cel61A contained a type 1 cellulose-binding domain (CBD1) at the C-terminus of the enzyme. The putative catalytic regions of Cel5A and Cel5B showed homology with various endoglucanases belonging glycosyl hydrolase family 5 (GH5). Cel5B showed high homology with Cel5A in catalytic region, but it lacked CBD1 and linker. The cel5A contained four introns, whereas cel5B contained five introns. The putative catalytic region of Cel61A showed homology with enzymes belonging to GH61. The cel61A contained no introns.

• 社団法人日本農芸化学会の論文
• 2003-09-23

著者

• SHIMOI Hitoshi

  National Research Institute of Brewing

• ITO KIYOSHI

  National Research Institute of Brewing

• Hara Yukari

  Department Of Molecular Biotechnology Hiroshima University

• Shimoi Hitoshi

  National Research Institute Of Brewing:department Of Molecular Biotechnology Hiroshima University

• HINOKI Yumi

  Department of Molecular Biotechnology, Hiroshima University

• Hinoki Yumi

  Department Of Molecular Biotechnology Hiroshima University

• Ito Kiyoshi

  National Research Institute Of Brewing:department Of Molecular Biotechnology Hiroshima University

• HARA Yukari

  Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University

関連論文

• Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing(BREWING AND FOOD TECHNOLOGY)
• Overexpression of MSN2 in a sake yeast strain promotes ethanol tolerance and increases ethanol production in sake brewing(BREWING AND FOOD TECHNOLOGY)
• Inhibition of Mitochondrial Fragmentation during Sake Brewing Causes High Malate Production in Sake Yeast(BREWING AND FOOD TECHNOLOGY)
• YM-202204, a New Antifungal Antibiotic Produced by Marine Fungus Phoma sp.
• Ethanol stress stimulates the Ca^-mediated calcineurin/Crz1 pathway in Saccharomyces cerevisiae(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
• Construction and Analysis of Self-Cloning Sake Yeasts that Accumulate Proline(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
• Flocculation Mechanism of Hansenula anomala J224(Microbiology & Fermentation Industry)
• Treatment of Distillery Wastewater Discharged from Beet Molasses-Spirits Production Using Yeast
• Tolerance Mechanism of the Ethanol-Tolerant Mutant of Sake Yeast
• Cloning of the xynNB Gene Encoding Xylanase B from Aspergillus niger and Its Expression in Aspergillus kawachii
• Ethanol Fermentation of Beet Molasses by a Yeast Resistant to Distillery Waste Water and 2-Deoxyglucose
• Mode of α-Amylase Production by the Shochu Koji Mold Aspergillus kawachii(Microbiology & Fermentation Technology)
• Cloning and Analysis of the AWA1 Gene of a Nonfoaming Mutant of a Sake Yeast
• Amplified Fragment Length Polymorphism of the AWA1 Gene of Sake Yeasts for Identification of Sake Yeast Strains(BREWING AND FOOD TECHNOLOGY)
• High Expression of Unsaturated Fatty Acid Synthesis Gene OLE1 in Sake Yeasts(Brewing and Food Technology)
• A hapl Mutation in a Laboratory Strain of Saccharomyces cerevisiae Results in Decreased Expression of Ergosterol-Related Genes and Cellular Ergosterol Content Compared to Sake Yeast(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
• Characterization of α-Ketog1utarate-Resistant Sake Yeast Mutant with High Organic Acid Productivity
• Extracellular Soluble Polysaccharide (ESP) from Aspergillus kawachii Improves the Stability of Extracellular β-Glucosidases (EX-1 and EX-2) and Is Involved in Their Localization
• Production and Some Properties of Salt-Tolerant β-Xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in Solid and Liquid Cultures
• Purification and Characterization of Extracellular and Cell Wall Bound β-Glucosidases from Aspergillus kawachii
• Volatile Compounds Produced by the Fungus Aspergillus oryzae in Rice Koji and Their Changes during Cultivation
• Mycelia Distribution in Rice Koji
• Effect of Processing on the Pore Size Distribution and Digestibility of Rice Grain(Food & Nutrition)
• Retention of Aroma Components in Liquors with Cyclodextrins(Food & Nutrition)
• Purification and Characterization of β-1, 6-Glucanase of Streptomyces rochei Application in the Study of Yeast Cell Wall Proteins(Biochemistry & Molecular Biology)
• Molecular Cloning of CWP1: A Gene Encoding a Saccharomyces cerevisiae Cell Wall Protein Solubilized with Rarobacter faecitabidus Protease I
• Cloning and Sequence Analysis of Endoglucanase Genes from an Industrial Fungus, Aspergillus kawachii(Microbiology & Fermentation Technology)
• Molecular Cloning and Application of a Gene Complementing Pantothenic Acid Auxotrophy of Sake Yeast Kyokai No.7
• Purification and Properties of Acid Stable Xylanases from Aspergillus kawachii
• Automatic measurement of sake fermentation kinetics using a multi-channel gas monitor system(BREWING AND FOOD TECHNOLOGY)
• Purification of the Enzymes Responsible for the Lysis of Yeast Cells by Rarobacter faecitabidus(Microbiology & Fermentation Industry)
• Mitochondrial Dynamics of Yeast during Sake Brewing(BREWING AND FOOD TECHNOLOGY)
• Cloning and Sequencing of the xynC Gene Encoding Acid Xylanase of Aspergillus kawachii
• Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation(BREWING AND FOOD TECHNOLOGY)
• Ethanol fermentation driven by elevated expression of the G_1 cyclin gene CLN3 in sake yeast(BREWING AND FOOD TECHNOLOGY)
• Overexpression of the yeast transcription activator Msn2 confers furfural resistance and increases the initial fermentation rate in ethanol production
• Cloning and Sequencing of the xynA Gene Encoding Xylanase A of Aspergillus kawachii
• Isolation of Uracil Auxotrophic Mutants of Saccharomyces cerevisiae Unable to Reduce 2, 3, 5-Triphenyltetrazolium Chloride
• The transfer of stable ^Cs from rice to Japanese sake(BREWING AND FOOD TECHNOLOGY)
• The transfer of radioactive cesium and potassium from rice to sake(BREWING AND FOOD TECHNOLOGY)
• Rim15p-mediated regulation of sucrose utilization during molasses fermentation using Saccharomyces cerevisiae strain PE-2(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
• Simple Method for Refining Arabinan Polysaccharides by Alcohol Extraction of the Prune, Prunus domestica L.
• Accelerated Alcoholic Fermentation Caused by Defective Gene Expression Related to Glucose Derepression in Saccharomyces cerevisiae
• The transfer of stable ^Cs from rice to Japanese sake

もっと見る 閉じる

スポンサーリンク