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    • 8. 发明授权
    • DNA encoding protein complementing yeast low temperature-sensitive fermentability
    • 编码蛋白质的补充酵母的低温敏感发酵能力的DNA
    • US06172196B2
    • 2001-01-09
    • US08894344
    • 1997-08-15
    • Hideki KawasakiMasaya TokaiYasuhiro KikuchiKozo Ouchi
    • Hideki KawasakiMasaya TokaiYasuhiro KikuchiKozo Ouchi
    • A23J118
    • C07K14/395A21D8/047C12N15/81C12P7/06Y02E50/17
    • The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having an amino acid sequence wherein one or more amino acid residues are added, deleted or substituted in the amino acid sequence represented by SEQ ID NO: 1; a gene which encodes said protein; and a gene which comprises DNA having the nucleotide sequence represented by SEQ ID NO: 1, or comprises DNA being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having a nucleotide sequence wherein one or more DNAs are added, deleted or substituted in the nucleotide sequence represented by SEQ ID NO: 1. The present invention also relates to yeast belonging to the genus Saccharomyces and having low-temperature-sensitive fermentability which is characterized in that the above-mentioned gene on the chromosome is inactivated; dough containing said yeast; a process for making bread which comprises adding said yeast to dough; and a process for producing ethanol which comprises culturing said yeast in a medium, allowing ethanol to accumulate in the culture, and recovering ethanol from the culture.
    • 本发明涉及具有SEQ ID NO:1所示的氨基酸序列的蛋白质,或能够补充显示出低温敏感性发酵能力的突变的蛋白质,并具有氨基酸序列,其中一个或多个氨基酸残基为 在SEQ ID NO:1所示的氨基酸序列中添加,缺失或取代; 编码所述蛋白质的基因; 以及包含具有SEQ ID NO:1所示的核苷酸序列的DNA的基因,或包含能够补充表现出低温敏感性发酵性的突变的DNA,并具有其中添加一个或多个DNA,缺失或取代的核苷酸序列的DNA 本发明还涉及属于酵母属的酵母,具有低温敏感的发酵能力,其特征在于染色体上的上述基因失活; 含有酵母的面团; 制造面包的方法,其包括将所述酵母加入面团中; 以及生产乙醇的方法,其包括在培养基中培养所述酵母,使乙醇在培养物中积聚,并从培养物中回收乙醇。