Nucleotide sequences of alcohol acetyltransferase genes from lager brewing yeast, Saccharomyces carlsbergensis

Fujii, Toshio; Yoshimoto, Hiroyuki; Nagasawa, Naoshi; Bogaki, Takayuki; Tamai, Yoshitaka; Hamachi, Masaaki

doi:10.1002/(sici)1097-0061(199605)12:6<593::aid-yea593>3.0.co;2-b

Cited by 78 publications

(42 citation statements)

References 17 publications

(14 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The other studies suggest that the non-S. cerevisiae genome of lager brewing yeast is closely related to that of the type culture of S. bayanus CBS 380 (Vaughan-Martini and Kurtzman, 1985;Fujii et al, 1996;Tamai et al, 1998;Yamagishi and Ogata, 1999;Casaregola et al, 2001). VaughanMartini and Kurtzman (1985) confirmed the hybrid composition of the yeast S. carlsbergensis.…”

Section: Introductionmentioning

confidence: 91%

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

Наумова

Наумов

Masneuf‐Pomarède

et al. 2005

Yeast

121

101

View full text Add to dashboard Cite

The genomic constitution of different S. bayanus strains and natural interspecific Saccharomyces hybrids has been studied by genetic and molecular methods. Unlike S. bayanus var. uvarum, some S. bayanus var. bayanus strains (the type culture CBS 380, CBS 378, CBS 425, CBS 1548) harbour a number of S. cerevisiae subtelomeric sequences: Y , pEL50, SUC, RTM and MAL. The two varieties, having 86-100% nDNA-nDNA reassociation, are partly genetically isolated from one another but completely isolated from S. cerevisiae. Genetic and molecular data support the maintaining of var. bayanus and var. uvarum strains in the species S. bayanus. Using Southern hybridization with species-specific molecular markers, RFLP of the MET2 gene and flow cytometry analysis, we showed that the non-S. cerevisiae parents are different in lager brewing yeasts and in wine hybrid strains. Our results suggest that S. pastorianus is a hybrid between S. cerevisiae and S. bayanus var. bayanus, while S. bayanus var. uvarum contributed to the formation of the wine hybrids S6U and CID1. According to the partial sequence of ACT1 gene and flow cytometry analysis, strain CID1 is a triple hybrid between S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum.

show abstract

Section: Introductionmentioning

confidence: 91%

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

Наумова

Наумов

Masneuf‐Pomarède

et al. 2005

Yeast

121

101

View full text Add to dashboard Cite

show abstract

“…The influence of esters (isoamyl and ethyl acetate) on beer flavor has made AAT one of the most important enzymes in the fermentation process performed by microorganisms. As such, it has been the subject of investigations with both yeast and fungi (Yamakawa et al, 1978;Yoshioka and Hashimoto, 1984;Yamauchi et al, 1989;Malcorps and Dufour, 1992;Fujii et al, 1994Fujii et al, , 1996.…”

Section: Introductionmentioning

confidence: 99%

Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays

Keizer²,

et al. 2000

View full text Add to dashboard Cite

Fruit flavor is a result of a complex mixture of numerous compounds. The formation of these compounds is closely correlated with the metabolic changes occurring during fruit maturation. Here, we describe the use of DNA microarrays and appropriate statistical analyses to dissect a complex developmental process. In doing so, we have identified a novel strawberry alcohol acyltransferase ( SAAT ) gene that plays a crucial role in flavor biogenesis in ripening fruit. Volatile esters are quantitatively and qualitatively the most important compounds providing fruity odors. Biochemical evidence for involvement of the SAAT gene in formation of fruity esters is provided by characterizing the recombinant protein expressed in Escherichia coli . The SAAT enzyme showed maximum activity with aliphatic medium-chain alcohols, whose corresponding esters are major components of strawberry volatiles. The enzyme was capable of utilizing short-and medium-chain, branched, and aromatic acyl-CoA molecules as cosubstrates. The results suggest that the formation of volatile esters in fruit is subject to the availability of acyl-CoA molecules and alcohol substrates and is dictated by the temporal expression pattern of the SAAT gene(s) and substrate specificity of the SAAT enzyme(s).

show abstract

“…Lager brewing strains are thought to originate from a natural hybridization event that occurred between an S. cerevisiae strain and a non-S. cerevisiae strain, probably an S. bayanus strain (44). The existence of two types of genome in lager brewing strains has been confirmed by chromosome transfer experiments (reviewed in reference 22), Southern hybridization and sequencing analysis (5,7,13,17,18,23,40,41,46), proteome pattern analysis (20), and random amplified polymorphic DNA (RAPD) PCR (11).…”

mentioning

confidence: 99%

Pure and Mixed Genetic Lines of Saccharomyces bayanus and Saccharomyces pastorianus and Their Contribution to the Lager Brewing Strain Genome

Rainieri

Kodama

Kaneko

et al. 2006

Appl Environ Microbiol

138

158

View full text Add to dashboard Cite

The yeast species Saccharomyces bayanus and Saccharomyces pastorianus are of industrial importance since they are involved in the production process of common beverages such as wine and lager beer; however, they contain strains whose variability has been neither fully investigated nor exploited in genetic improvement programs. We evaluated this variability by using PCR-restriction fragment length polymorphism analysis of 48 genes and partial sequences of 16. Within these two species, we identified "pure" strains containing a single type of genome and "hybrid" strains that contained portions of the genomes from the "pure" lines, as well as alleles termed "Lager" that represent a third genome commonly associated with lager brewing strains. The two pure lines represent S. uvarum and S. bayanus, the latter a novel group of strains that may be of use in strain improvement programs. Hybrid lines identified include (i) S. cerevisiae/S. bayanus/Lager, (ii) S. bayanus/S. uvarum/Lager, and (iii) S. cerevisiae/S. bayanus/S. uvarum/Lager. The genome of the lager strains may have resulted from chromosomal loss, replacement, or rearrangement within the hybrid genetic lines. This study identifies brewing strains that could be used as novel genetic sources in strain improvement programs and provides data that can be used to generate a model of how naturally occurring and industrial hybrid strains may have evolved.

show abstract

Nucleotide sequences of alcohol acetyltransferase genes from lager brewing yeast, Saccharomyces carlsbergensis

Cited by 78 publications

References 17 publications

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae

Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays

Pure and Mixed Genetic Lines of Saccharomyces bayanus and Saccharomyces pastorianus and Their Contribution to the Lager Brewing Strain Genome

Contact Info

Product

Resources

About