QTL mapping of sake brewing characteristics of yeast
QTL mapping of sake brewing characteristics of yeast
复制标题
DOI：
10.1016/j.jbiosc.2008.12.014
复制
发表时间：
2009-04-01
影响因子：
2.8
通讯作者：
Shimoi, Hitoshi
中科院分区：
文献类型：
--
作者：
Katou, Taku;Namise, Masahiro;Shimoi, Hitoshi
与单倍体实验室酵母菌株X21180-1B相比，来自商业二倍体清酒酵母菌株Kyokai no.7的单倍体清酒酵母菌株显示出更好的清酒酿造特性，包括更高的乙醇和芳香组分产量。这两种菌株的杂交在大多数情况下表现出中间特征。杂交菌株产孢后，获得100个单倍体分离株。小规模的清酒酿造试验表明，这些分离物的清酒酿造特性的平稳连续分布，这表明这些性状是由多个数量性状位点（QTL）。为了在基因组水平上研究这些清酒酿造特性，我们使用142个DNA标记进行了清酒酿造特性的QTL分析，这些标记显示了两个亲本菌株之间的异质性。结果，我们确定了25个显着的QTL参与的规格的清酒酿造特性，如乙醇发酵和芳香成分的生产。(c)2009年，生物技术学会，日本。All rights reserved.
A haploid sake yeast strain derived from the commercial diploid sake yeast strain Kyokai no. 7 showed better characteristics for sake brewing compared to the haploid laboratory yeast strain X21180-1B, including higher production of ethanol and aromatic components. A hybrid of these two strains showed intermediate characteristics in most cases. After sporulation of the hybrid strain, we obtained 100 haploid segregants of the hybrid. Small-scale sake brewing tests of these segregants showed a smooth continuous distribution of the sake brewing characteristics, suggesting that these traits are determined by multiple quantitative trait loci (QTLs). To examine these sake brewing characteristics at the genomic level, we performed QTL analysis of sake brewing characteristics using 142 DNA markers that showed heterogeneity between the two parental strains. As a result, we identified 25 significant QTLs involved in the specification of sake brewing characteristics such as ethanol fermentation and the production of aromatic components. (c) 2009, The Society for Biotechnology, Japan. All rights reserved.