Genome-wide expression profile of sake brewing yeast under shaking and static conditions

To identify the genes responsible for characteristics, that are different as between sake brewing yeasts and laboratory yeast strains, we used a DNA microarray to compare the genome-wide gene expression profiles of a sake yeast, Saccharomyces cerevisiae K-9 (kyokai 9), and a laboratory yeast, S. cer...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2007-02, Vol.71 (2), p.323-335
Main Authors: Shobayashi, M.(National Research Inst. of Brewing, Higashi-hiroshima, Hiroshima (Japan)), Ukena, E, Fujii, T, Iefuji, H
Format: Article
Language:English
Subjects:
ADN
ALCOHOLIC BEVERAGES
BEBIDAS ALCOHOLICAS
Biological and medical sciences
Biological Transport, Active - physiology
BOISSON ALCOOLISEE
Cell Communication - physiology
Cell Differentiation - physiology
Culture Media
Data Interpretation, Statistical
DNA
DNA microarray
DNA Transposable Elements - genetics
Energy Metabolism - physiology
EXPRESION GENICA
EXPRESSION DES GENES
Fermentation
Fundamental and applied biological sciences. Psychology
Fungal Proteins - biosynthesis
GENE EXPRESSION
Gene Expression Regulation, Fungal - physiology
Genes, Fungal - genetics
GENOMAS
GENOME
genome-wide expression profile
GENOMES
LEVADURA JAPONESA
LEVURE DE SAKE
Oligonucleotide Array Sequence Analysis
Plasmids - genetics
SACCHAROMYCES CEREVISIAE
Saccharomyces cerevisiae - enzymology
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - metabolism
SAKE YEAST
Signal Transduction - physiology
Vitamins - metabolism
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Summary:To identify the genes responsible for characteristics, that are different as between sake brewing yeasts and laboratory yeast strains, we used a DNA microarray to compare the genome-wide gene expression profiles of a sake yeast, Saccharomyces cerevisiae K-9 (kyokai 9), and a laboratory yeast, S. cerevisiae X2180-1A, under shaking and static conditions. The genes overexpressed in K-9 more than in X2180-1A were related to C-metabolism, including the HXT, ATP, and COX genes, ergosterol biosynthesis, ERG genes, and thiamine metabolism, THI genes. These genes may contribute to higher growth rates and fermentation ability and the ethanol tolerance of sake yeast. The genes underexpressed in K-9 more than in X2180-1A were CUP1-1 and CUP1-2, PHO genes, which may explain the low copper tolerance and low acid phosphatase activity of sake yeast. These underexpressed genes agree with the features and the alteration of the genome structure of sake yeast.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.60190