| Molecular cloning and application of a gene complementing pantothenic acid auxotrophy of sake yeast Kyokai no. 7. | |
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MedLine Citation:
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PMID: 16232925 Owner: NLM Status: PubMed-not-MEDLINE |
Abstract/OtherAbstract:
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Kyokai no. 7 is the most widely used yeast in sake brewing. This yeast is a pantothenic acid auxotroph at 35 degrees C, and this phenotype has been used to distinguish Kyokai no. 7 from other sake yeasts. We cloned a DNA fragment complementing the pantothenic acid auxotrophy from a genomic library of a Saccharomyces cerevisiae laboratory strain. DNA sequence analysis revealed that the DNA fragment encodes ECM31, the deletion of which had previously been identified as a calcofluor white-sensitive mutation. The ECM31 product is similar to the Escherichia coli ketopantoate hydroxymethyltransferase. Disruption of ECM31 in a laboratory S. cerevisiae strain resulted in pantothenic acid auxotrophy, indicating that ECM31 is also involved in pantothenic acid synthesis in yeast. A hybrid of a Kyokai no. 7 haploid and the ecm31 disruptant required pantothenic acid at 35 degrees C for its growth, suggesting that Kyokai no. 7 possesses a temperature-sensitive allele of ECM31. Thus, the ECM31 gene can be used as a selective marker in the transformation of Kyokai no. 7. |
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Authors:
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H Shimoi; M Okuda; K Ito |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of bioscience and bioengineering Volume: 90 ISSN: 1389-1723 ISO Abbreviation: J. Biosci. Bioeng. Publication Date: 2000 |
Date Detail:
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Created Date: 2005-10-19 Completed Date: 2005-11-01 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 100888800 Medline TA: J Biosci Bioeng Country: Japan |
Other Details:
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Languages: eng Pagination: 643-7 Citation Subset: - |
Affiliation:
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National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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