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烧酎酵母中Rim15p的缺失改变了大麦烧酎发酵过程中的碳利用情况。

Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentation.

作者信息

Watanabe Daisuke, Tashiro Satoshi, Shintani Dai, Sugimoto Yukiko, Iwami Akihiko, Kajiwara Yasuhiro, Takashita Hideharu, Takagi Hiroshi

机构信息

a Division of Biological Science, Graduate School of Science and Technology , Nara Institute of Science and Technology , Nara , Japan.

b Research & Development Laboratory , Sanwa Shurui Co. Ltd ., Oita , Japan.

出版信息

Biosci Biotechnol Biochem. 2019 Aug;83(8):1594-1597. doi: 10.1080/09168451.2019.1594679. Epub 2019 Mar 22.

DOI:10.1080/09168451.2019.1594679
PMID:30898039
Abstract

Rim15p of the yeast is a Greatwall-family protein kinase that inhibits alcoholic fermentation during sake brewing. To elucidate the roles of Rim15p in barley shochu fermentation, was deleted in shochu yeast. The disruptant did not improve ethanol yield, but altered sugar and glycerol contents in the mash, suggesting that Rim15p has a novel function in carbon utilization.

摘要

酵母的Rim15p是一种Greatwall家族蛋白激酶，在清酒酿造过程中抑制酒精发酵。为了阐明Rim15p在大麦烧酒发酵中的作用，在烧酒酵母中删除了该基因。突变体并没有提高乙醇产量，但改变了醪液中的糖和甘油含量，这表明Rim15p在碳利用方面具有新功能。

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