論文

査読有り
2020年6月

Development of sake yeast haploid set with diverse brewing properties using sake yeast strain Hiroshima no. 6 exhibiting sexual reproduction.

Journal of bioscience and bioengineering
  • Risa Yamasaki
  • ,
  • Tetsuya Goshima
  • ,
  • Kenji Oba
  • ,
  • Muneyoshi Kanai
  • ,
  • Ritsushi Ohdoi
  • ,
  • Dai Hirata
  • ,
  • Takeshi Akao

129
6
開始ページ
706
終了ページ
714
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.jbiosc.2020.01.005

Among sake yeast strains, Kyokai no. 7 (K7) and its closely related strains (K7 group) are predominantly used because of their excellent brewing properties. In the sake industrial sector, the need for various types of yeast strains is high. Although crossbreeding is an effective method for generating genetic diversity that should result in diverse characteristics, most K7 group strains lack normal sporulation ability, including the ability to undergo meiotic chromosomal recombination, which leads to difficulties in crossbreeding. Accordingly, the improvement of sake yeast strains primarily depends on mutagenesis and suitable selection in a stepwise manner. Our recent study revealed that the long-preserved sake yeast strain Hiroshima no. 6 (H6) does not belong to the K7 group despite genetically being extremely similar. In addition, H6 exhibited normal sporulation. Thus, we isolated haploid cells from H6 and mated them with previously isolated haploid cells of K7 group strains. The crossbred diploid strains had normal sporulation ability; hence, we performed tetrad analysis. The brewing characteristics of the obtained haploid set were extremely diverse. Principal component analysis based on the volatile and organic acid components measured using small-scale sake brewing tests revealed that the haploid strains derived from each diploid strain displayed a characteristic distribution. Thus, we demonstrated the availability of genetic crossbreeding using H6 with sporulation ability to facilitate both the development of novel sake yeast strains with many desirable characteristics and analyses of the function of sake yeast.

リンク情報
DOI
https://doi.org/10.1016/j.jbiosc.2020.01.005
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/32085973

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