Brewing characteristics of haploid strains isolated from sake yeast Kyokai No. 7
Brewing characteristics of haploid strains isolated from sake yeast Kyokai No. 7
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DOI：
10.1002/yea.1634
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发表时间：
2008-11-01
期刊：
影响因子：
2.6
通讯作者：
Shimoi, Hitoshi
中科院分区：
文献类型：
--
作者：
Katou, Taku;Kitagaki, Hiroshi;Shimoi, Hitoshi
与其他酵母菌株相比，清酒酵母菌表现出各种特性，使它们更适合酿造清酒。由于清酒酵母菌系是酿酒酵母（Saccharomyces cerevisiae）的异thallic二倍体菌株，很可能由于自发突变而在同源染色体上存在杂合等位基因（杂合性）。如果是这样的话，单倍体菌株产孢后的表型性状分离和伴随的清酵母菌减数分裂将有望发生。为了验证这一假设，我们从日本典型的清酒酵母菌Kyokai No. 7 （K7）中分离出100株单倍体菌株，并在小规模清酒酿造试验中比较了它们的酿造特性。对所得清酒样品的分析表明，其酿造特性的分析值分布平稳且连续，表明K7具有多个杂合等位基因（会影响酿造特性），并且这些杂合等位基因在产孢后确实会分离。相关分析和主成分分析表明，分析参数可分为两类，分别表示发酵能力和清酒风味。版权所有(C) 2008约翰威利父子有限公司
Sake yeast exhibit various characteristics that make them more suitable for sake brewing compared to other yeast strains. Since sake yeast strains are Saccharomyces cerevisiae heterothallic diploid strains, it is likely that they have heterozygous alleles on homologous chromosomes (heterozygosity) due to spontaneous mutations. If this is the case, segregation of phenotypic traits in haploid strains after sporulation and concomitant meiosis of sake yeast strains would be expected to occur. To examine this hypothesis, we isolated 100 haploid strains from Kyokai No. 7 (K7), a typical sake yeast strain in Japan, and compared their brewing characteristics in small-scale sake-brewing tests. Analyses of the resultant sake samples showed a smooth and continuous distribution of analytical values for brewing characteristics, suggesting that K7 has multiple heterozygosities (fiat affect brewing characteristics and that these heterozygous alleles do segregate after sporulation. Correlation and principal component analyses suggested that the analytical parameters could be classified into two groups, indicating fermentation ability and sake flavour. Copyright (C) 2008 John Wiley & Sons, Ltd.