Method for identifying useful proteins of brewery yeast

An identification method and protein technology are applied in the field of identification of useful proteins from brewing yeast, which can solve the problems of unclarified sequences and inability to analyze genomes, and achieve the effects of suppressing hydrogen sulfide concentration and excellent aroma.

Inactive Publication Date: 2009-05-13
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the rest of the genome (Non-S.cerevisiae type, later also labeled as Non-Sc type) sequence has not been elucidated
Therefore, comprehensive genomic analysis is not yet possible

Method used

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  • Method for identifying useful proteins of brewery yeast
  • Method for identifying useful proteins of brewery yeast
  • Method for identifying useful proteins of brewery yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0093] A method for identifying a target protein of yeast or a gene encoding the protein, comprising the steps of: (a) cultivating yeast under predetermined culture conditions; (b) extracting a protein sample from the culture product of the yeast; (c) separating means to separate the protein sample, select the target peak or spot, and recover the target protein or its fragment contained in the target peak or spot; (d) determine the amino acid sequence of the target protein; (e) convert the amino acid sequence determined in (d) to comparing with a predetermined amino acid sequence based on all or part of the following fermenting yeast genome sequence information; (f) identifying the target protein and the gene encoding the target protein according to the comparison result; and (g) analyzing the identified gene function to identify the properties that this gene confers on yeast.

Embodiment approach 2

[0095] A method for identifying a target protein of yeast or a gene encoding the protein, comprising the following steps: (1) using the amino acid sequence of the target protein (including data that can determine the amino acid sequence of the target protein, such as the mass spectrogram of the protein obtained using a mass spectrometer) As a basis, compare with the reference database comprising all or part of the following fermenting yeast genome sequence information; (2) identify the gene encoding the target protein according to the comparison result; and (3) analyze the function of the identified gene to Identify the properties that this gene confers on yeast.

Embodiment approach 3

[0097] The identification method of the target protein of yeast or the gene of coding this protein, it comprises the following steps: (1) isolate one or more proteins from the protein extract from yeast (comprising the protein that extracts directly from yeast, in broth (secreted proteins and analogues) to determine the amino acid sequence of the one or more proteins; (2) based on the amino acid sequence of the one or more proteins, with all or part of the following fermenting yeast genome sequence information comparing with reference to a database; (3) identifying the gene encoding the one or more proteins based on the comparison; and (4) analyzing the function of the identified gene to identify the property that the gene confers to the yeast.

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PUM

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Abstract

The invention relates to a method for identifying a useful protein of brewery yeast. More specifically, the invention relates to (a) cultivating yeast under a predetermined cultivation condition; (b) extracting a protein sample from the cultivation product of the yeast; (c) separating the protein sample by a protein separation means, selecting a target peak or spot, and recovering the target protein or a fragment thereof contained in the peak or spot; (d) determining the amino acid sequence of the target protein; (e) comparing the amino acid sequence determined in step (d) with the amino acid sequence determined in advance based on all or a part of genome sequence information of bottom fermenting yeast; (f) identifying the target protein and the gene encoding the target protein based on the results of comparison; and (g) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

Description

technical field [0001] The present invention relates to methods for identifying useful proteins from brewer's yeast. More specifically, the present invention relates to a method for identifying a useful protein derived from brewing yeast and a gene encoding the protein from genome sequence information of brewing yeast by proteome analysis. [0002] The present invention further relates to genes identified by the above method and uses thereof, particularly to cultivating genes useful for improving productivity in the production of alcoholic beverages (alcoholic beverages) (such as beer) and / or stabilization and enhancement of flavors, etc. Brewing yeast, alcoholic beverages produced using the yeast, methods for producing the same, and the like. Background technique [0003] In recent years, using genetic engineering methods, the target gene can be introduced into the desired cells and expressed, using the information obtained from genome analysis to analyze the function of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N15/10G01N33/68C12Q1/68
CPCC12N15/1034C12N15/10G01N33/68
Inventor 中尾嘉宏儿玉由纪子下永朋子金森武
Owner SUNTORY HLDG LTD
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