高泡性を示す清酒酵母に特異的に発現するタンパク質

概要

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In order to identify proteins relating to foaming abilities of sake yeasts, proteome analysis was performed using the two-dimensional electrophoresis technique. The gel patterns of foam-forming sake yeasts, Kyokai No.7 and Kyokai No.9, were compared to those of nonfoaming mutants, Kyokai No.701 and Kyokai No.901. As a result, a protein which was qualitatively and quantitatively different between foaming and nonfoaming yeasts was found. The partial sequences of this protein were determined and identified as parts of a hypothetical protein YIL169C from a homology search of databases. Since the protein YIL169C exhibited 71.5% identity to the cell wall protein YIL155C, it is likely to function to increase the affinity for bubbles by protruding to the cell surface. We are currently utilizing YIL169C as a marker relevant to foaming ability of yeasts used in commercial sake brewing.
社団法人日本生物工学会の論文
2003-11-25