酿酒酵母烘焙酵母菌株中麦芽糖发酵基因的检测。

Detection of maltose fermentation genes in the baking yeast strains of Saccharomyces cerevisiae.

作者信息

Oda Y, Tonomura K

机构信息

Department of Food Science and Technology, Fukuyama University, Hiroshima, Japan.

出版信息

Lett Appl Microbiol. 1996 Oct;23(4):266-8. doi: 10.1111/j.1472-765x.1996.tb00080.x.

DOI:10.1111/j.1472-765x.1996.tb00080.x

PMID:8987701

Abstract

The presence of any one of the five unlinked MAL loci (MAL1, MAL2, MAL3, MAL4 and MAL6) confers the ability to ferment maltose on the yeast Saccharomyces cerevisiae. Each locus is composed of three genes encoding maltose permease, alpha-glucosidase and MAL activator. Chromosomal DNA of seven representative baking strains has been separated by pulse-field gel electrophoresis and probed with three genes in MAL6 locus. The DNA bands to which all of the three MAL-derived probes simultaneously hybridized were chromosome VII carrying MAL1 in all of the strains tested, chromosome XI carrying MAL4 in six strains, chromosome III carrying MAL2 in three strains and chromosomes II and VIII carrying MAL3 and MAL6, respectively, in the one strain. The number of MAL loci in baking strains was comparable to those of brewing strains.

摘要

五个不连锁的MAL基因座（MAL1、MAL2、MAL3、MAL4和MAL6）中的任何一个的存在，都赋予酿酒酵母发酵麦芽糖的能力。每个基因座由三个基因组成，分别编码麦芽糖通透酶、α-葡萄糖苷酶和MAL激活剂。通过脉冲场凝胶电泳分离了七种代表性烘焙菌株的染色体DNA，并用MAL6基因座中的三个基因进行了探针杂交。在所有测试菌株中，所有三个源自MAL的探针同时杂交的DNA条带，在所有测试菌株中，携带MAL1的是第七条染色体，六条菌株中携带MAL4的是第十一条染色体，三条菌株中携带MAL2的是第三条染色体，一条菌株中携带MAL3和MAL6的分别是第二条和第八条染色体。烘焙菌株中MAL基因座的数量与酿造菌株相当。