Amplified fragment length polymorphism of the AWA1 gene of sake yeasts for identification of sake yeast strains.
Sake yeasts are used for sake brewing and have a crucial role in the quality of sake, since they produce not only ethanol but also various compounds that provide sake flavors. Therefore, the appropriate selection and monitoring of a strain used in sake mash is important. However, the identification of specific sake yeast strains has been difficult, because sake yeasts have similar characteristics in taxonomic and physiological analyses. We found amplified fragment length polymorphisms (AFLPs) in the PCR products of the AWA1 gene of sake yeast strains. The AWA1 gene encodes a cell wall protein that is responsible for foam formation in sake mash. This polymorphism of the AWA1 gene can be used for the identification of sake yeast strains.
Shimizu
Masashi
M
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Higashihiroshima, Japan.
Miyashita
Koichi
K
Kitagaki
Hiroshi
H
Ito
Kiyoshi
K
Shimoi
Hitoshi
H
D016172:DNA Fingerprinting / Q000379:methods; D005819:Genetic Markers / Q000235:genetics; D008565:Membrane Proteins / Q000032:analysis / Q000235:genetics*; D016133:Polymerase Chain Reaction / Q000379:methods*; D011110:Polymorphism, Genetic / Q000235:genetics; D012150:Polymorphism, Restriction Fragment Length; D019105:Random Amplified Polymorphic DNA Technique / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000302:isolation & purification*; D029701:Saccharomyces cerevisiae Proteins / Q000032:analysis / Q000235:genetics*; D014920:Wine / Q000382:microbiology*
C459182:AWA1 protein, S cerevisiae; D005819:Genetic Markers; D008565:Membrane Proteins; D029701:Saccharomyces cerevisiae Proteins