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1. WO2007086592 - METHOD FOR BREEDING HIGH SULFUROUS ACID-PRODUCING YEAST AND METHOD FOR PRODUCING LIQUOR USING THE YEAST

Publication Number WO/2007/086592
Publication Date 02.08.2007
International Application No. PCT/JP2007/051536
International Filing Date 24.01.2007
IPC
C12N 1/19 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
14Fungi ; Culture media therefor
16Yeasts; Culture media therefor
19modified by introduction of foreign genetic material
C12C 11/00 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
11Fermentation processes for beer
C12G 1/00 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
1Preparation of wine or sparkling wine
C12N 1/16 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
14Fungi ; Culture media therefor
16Yeasts; Culture media therefor
C12N 15/09 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
15Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
09Recombinant DNA-technology
C12R 1/85 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
645Fungi
85Saccharomyces
CPC
C12C 12/006
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
12Processes specially adapted for making special kinds of beer
002using special microorganisms
006Yeasts
C12N 1/185
C12N 9/0006
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes; Proenzymes; Compositions thereof
0004Oxidoreductases (1.)
0006acting on CH-OH groups as donors (1.1)
C12N 9/0008
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes; Proenzymes; Compositions thereof
0004Oxidoreductases (1.)
0008acting on the aldehyde or oxo group of donors (1.2)
C12N 9/0051
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes; Proenzymes; Compositions thereof
0004Oxidoreductases (1.)
0051acting on a sulfur group of donors (1.8)
C12N 9/1029
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9Enzymes; Proenzymes; Compositions thereof
10Transferases (2.)
1025Acyltransferases (2.3)
1029transferring groups other than amino-acyl groups (2.3.1)
Applicants
  • キリンホールディングス株式会社 KIRIN HOLDINGS KABUSHIKI KAISHA [JP]/[JP] (AllExceptUS)
  • 学校法人慶應義塾 KEIO UNIVERSITY [JP]/[JP] (AllExceptUS)
  • 善本裕之 YOSHIMOTO, Hiroyuki [JP]/[JP] (UsOnly)
  • 吉田聡 YOSHIDA, Satoshi [JP]/[JP] (UsOnly)
  • 港紀子 MINATO, Toshiko [JP]/[JP] (UsOnly)
  • 曽我朋義 SOGA, Tomoyoshi [JP]/[JP] (UsOnly)
Inventors
  • 善本裕之 YOSHIMOTO, Hiroyuki
  • 吉田聡 YOSHIDA, Satoshi
  • 港紀子 MINATO, Toshiko
  • 曽我朋義 SOGA, Tomoyoshi
Agents
  • 平木祐輔 HIRAKI, Yusuke
Priority Data
2006-01527824.01.2006JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR BREEDING HIGH SULFUROUS ACID-PRODUCING YEAST AND METHOD FOR PRODUCING LIQUOR USING THE YEAST
(FR) PROCÉDÉ DE CULTURE D'UNE LEVURE PRODUISANT DE L'ACIDE SULFUREUX EN GRANDE QUANTITÉ ET PROCÉDÉ DE PRODUCTION D'UNE LIQUEUR EN UTILISANT LA LEVURE
(JA) 亜硫酸高生産酵母の育種方法及び該酵母を用いた酒類の製造方法
Abstract
(EN)
The invention relates to a method for breeding a yeast, with which the production of sulfurous acid which is important for maintaining freshness during brewing is increased and the production of hydrogen sulfide which is one of the causes for nasty odor is not increased based on analytical results of yeast metabolites and gene expression levels, and a method for producing a high quality liquor using the yeast. That is, the invention relates to a method for breeding a yeast in which the production amount of hydrogen sulfide is not increased compared with its parent cell line and the production amount of sulfurous acid is increased by increasing the metabolic flux in the synthetic pathway from sulfate ions to hydrogen sulfide and increasing the amount of synthesized homocysteine from O-acetylhomoserine in the hydrogen sulfide and sulfurous acid production pathways of yeast, and a method for producing a liquor using the yeast.
(FR)
L'invention concerne un procédé de culture d'une levure avec lequel la production d'acide sulfureux, qui est important pour maintenir la fraîcheur au cours du brassage, est augmentée et la production de sulfure d'hydrogène, qui est une des causes de mauvaises odeurs, n'est pas augmentée sur la base des résultats analytiques de métabolites des levure et des niveaux d'expression génique, ainsi qu'un procédé de production de liqueur de grande qualité en utilisant la levure. En l'occurrence, l'invention concerne un procédé de culture d'une levure selon lequel la quantité de production de sulfure d'hydrogène n'est pas augmentée par rapport à la lignée cellulaire parente et la quantité de production d'acide sulfureux est augmentée en augmentant le taux métabolique dans la voie de synthèse allant des ions sulfate au sulfure d'hydrogène et en augmentant la quantité d'homocystéine synthétisée à partir d'O-acétylhomosérine dans le sulfure d'hydrogène et dans les voies de production d'acide sulfureux des levures, ainsi qu'un procédé de production de liqueur en utilisant les levures.
(JA)
本発明は、酵母の代謝物及び遺伝子発現レベルの解析結果に基づき、醸造時の鮮度維持に重要な亜硫酸の生産を高め、且つ異臭の原因の一つである硫化水素の生産を増加させない酵母を育種する方法、および該酵母を用いた品質の高い酒類の製造方法に関する。すなわち、酵母の硫化水素及び亜硫酸生成経路において、硫酸イオンから硫化水素の合成経路の代謝流量を増大させ、且つO−アセチルホモセリンからホモシステインへの合成量を増大させることにより、親株に比較して硫化水素生産量が増加することなく、亜硫酸生産量が増加している酵母を育種する方法、並びに該酵母を用いた酒類の製造方法に関する。
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