Ethanol fermentation driven by elevated expression of the G_1 cyclin gene CLN3 in sake yeast(BREWING AND FOOD TECHNOLOGY)
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概要
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Cellular and subcellular morphology reflects the physiological state of a cell. To determine the physiological nature of sake yeast with superior fermentation properties, we quantitatively analyzed the morphology of sake yeast cells by using the CalMorph system. All the sake strains examined here exhibited common morphological traits that are typically observed in the well-characterized whiskey (whi) mutants that show accelerated G_1/S transition. In agreement with this finding, the sake strain showed less efficient G_0/G_1 arrest and elevated expression of the G_1 cyclin gene CLN3 throughout the fermentation period. Furthermore, deletion of CLN3 remarkably impaired the fermentation rate in both sake and laboratory strains. Disruption of the SWI6 gene, a transcriptional coactivator responsible for Cln3p-mediated G_1/S transition, also resulted in a decreased fermentation rate, whereas whi mutants exhibited significant improvement in the fermentation rate, demonstrating positive roles of Cln3p and its downstream signalling pathway in facilitating ethanol fermentation. The combined results indicate that enhanced induction of CLN3 contributes to the high fermentation rate of sake yeast, which are natural whi mutants.
著者
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Akao Takeshi
National Research Institute of Brewing
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SHIMOI Hitoshi
National Research Institute of Brewing
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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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Zhou Yan
National Research Institute Of Brewing
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Ohya Yoshikazu
Department Of Integrated Biosciences Graduate School Of Frontier Sciences University Of Tokyo
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Ohya Yoshikazu
Department Of Biological Sciences Graduate School Of Science University Of To
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Watanabe Daisuke
National Research Institute of Brewing
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Nogami Satoru
Department Of Integrated Biosciences Graduate School Of Frontier Sciences University Of Tokyo
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Kanno Yoichiro
National Research Institute of Brewing
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