QTL mapping of sake brewing characteristics of yeast
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概要
- 論文の詳細を見る
A haploid sake yeast strain derived from the commercial diploid sake yeast strain Kyokai no. 7 showed better characteristics for sake brewing compared to the haploid laboratory yeast strain X2180-1B, including higher production of ethanol and aromatic components. A hybrid of these two strains showed intermediate characteristics in most cases. After sporulation of the hybrid strain, we obtained 100 haploid segregants of the hybrid. Small-scale sake brewing tests of these segregants showed a smooth continuous distribution of the sake brewing characteristics, suggesting that these traits are determined by multiple quantitative trait loci (QTLs). To examine these sake brewing characteristics at the genomic level, we performed QTL analysis of sake brewing characteristics using 142 DNA markers that showed heterogeneity between the two parental strains. As a result, we identified 25 significant QTLs involved in the specification of sake brewing characteristics such as ethanol fermentation and the production of aromatic components.
- 社団法人日本生物工学会の論文
著者
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Kitagaki Hiroshi
National Research Institute of Brewing
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Akao Takeshi
National Research Institute of Brewing
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Shimoi Hitoshi
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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Shimoi H
Hiroshima Univ. Higashihiroshima Jpn
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Shimoi H
Hiroshima Univ. Higashi‐hiroshima Jpn
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Shimoi Hitoshi
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Katou Taku
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni
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Namise Masahiro
Gekkeikan Sake Co., Ltd.
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Katou Taku
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Namise Masahiro
Gekkeikan Sake Co. Ltd.
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