Genes That Cause Overproduction of Isoamyl Alcohol by Increased Gene-Dosage Effect in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)

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概要

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• Isoamyl acetate, one of the major components of flavor in a Japanese brewing product, sake, contributes to the fruity flavor of sake. We cloned Saccharomyces cerevisiae genes that cause overproduction of isoamyl alcohol, the precursor of isoamyl acetate, by increased gene-dosage effect. Three plasmids, pScFlr1, pScFlr2, and pScFlr3, were obtained by selection from the yeast genomic DNA which, on a multicopy plasmid, confer a phenotype resistant to 5,5,5-trifluoro-DL-leucine, an analogue of leucine. The cloned DNA fragments in the three plasmids had different restriction maps. Transformed cells with each of the plasmids produced large amounts of both isoamyl alcohol and isoamyl acetate. The gene cloned in the plasmid pScFlr1 was identified as the LEU4 gene encoding α-isopropylmalate synthase.

• 社団法人日本農芸化学会の論文
• 1991-04-23

著者

• Hirata Dai

  Niigata Prefectural Institute Of Brewing

• HIROI Tadao

  Niigata Prefectural Institute of Brewing

関連論文

• Stable Overproduction of Isoamyl Alcohol by Saccharomyces cerevisiae with Chromosome-integrated Multicopy LEU4 Genes
• Breeding of a Useful Strain of Sake Yeast for Ginjo-Sake Brewing
• Secretion of the Glucoamylase-β-Lactamase Chimera Protein by Saccharomyces cerevisiae
• Genes That Cause Overproduction of Isoamyl Alcohol by Increased Gene-Dosage Effect in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)

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