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YEAST HAVING FREEZING STRESS RESISTANCE

Foreign code F130007550
File No. S2012-0188-N0
Posted date Jul 16, 2013
Country WIPO
International application number 2012JP080058
International publication number WO 2013088920
Date of international filing Nov 20, 2012
Date of international publication Jun 20, 2013
Priority data
  • P2011-274519 (Dec 15, 2011) JP
Title YEAST HAVING FREEZING STRESS RESISTANCE
Abstract Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the production of a food product.
Outline of related art and contending technology BACKGROUND ART
Pan, of the product by fermentation of yeast in dough manufacturing expansion processes needs to be made, constant quality bread in order to provide, baker's yeast, Saccharomyces, cerevisiae (Saccharomyces cerevisiae) is required a careful control of the fermentation. Yeast cells, the bread in the course, freezing, drying, high temperature, and high osmolality of the many environments and subjected to a stress, (non-patent document 1), these environmental stresses include, results in a decrease of the yeast fermentation. For this reason, a yeast strain having a resistance to the environmental stress is the production of the desired to establish a technique and, in recent years, a pan made of frozen dough method is rapidly spreading from the fact that, in the method of the freezing tolerance to stress on the additional growth of the yeast strain, particularly desired.
And yeast manufacturing industry is the bread industry, bread yeast fermentation when loaded and there is an approach to limit environmental stress, many, these yeast resistance to environmental stress by the production of attempting to solve the problem.
On the other hand, with the accumulation of knowledge with respect to stress tolerance mechanisms, by altering the resistance-associated gene has been made an attempt to enhance resistance. For example, one of the 1 amino acid proline, freezing or drying, oxidation or the like from the stress of the yeast (Patent Document 1) have the property of protection, guru tamil kinase variants encoding γ - PRO1 gene, disruption of the gene encoding proline oxidase strain PUT1 proline is accumulated in the cells can be ethanol-resistant is known (patent document 2). In addition, acetyltransferase N- is Mpr1, yeast, heat shock, hydrogen peroxide, ethanol, and used to protect from oxidative stress and low temperature such as (non-patent document 2 from 4), variant Mpr1 dry yeast expression efficiently, have resistance to high temperatures (Patent Document 3) are known. In addition, by the absence of the CBS2 gene, can be susceptible to drought stress (non-patent document 5), by disruption of the gene DBF2, becomes highly sensitive sorbitol stress (non-patent document 6), aromatic amino acids (such as ARO1) of the gene involved in sucrose-type strain of considerable deterioration in stress resistance, BUD23, GON7, SPT20 of the gene disruption line is high stress sucrose (non-patent document 7) sensitized, phosphate substrate for dephosphorylation of the protein encoding a phosphatase of the OCA1 gene or OCA2 gene, or disruption of a gene for strains ALD2 sucrose increases the stress resistance (patent document 4) and the like are known. With respect to freezing stress tolerance, disruption of the gene encoding the acidic trehalase strain ATH1-sucrose frozen dough stress tolerance and enhanced stress resistance (patent document 5), a disruption of the gene encoding arginase CAR1 strain, a significant quantity of intracellular amino acids high polarity is stored, increases the freezing stress resistance (patent document 6), strain SNF5 PMR1 gene or a disruption of the gene is impaired freezing stress tolerance (non-patent document 8) and the like are known.
Scope of claims (In Japanese)請求の範囲 [請求項1]
POG1遺伝子が不活性化されていることを特徴とする、冷凍ストレス耐性が増強された酵母。

[請求項2]
POG1遺伝子が以下のいずれかのポリヌクレオチドからなる、請求項1に記載の酵母:
(a)配列番号1に記載のアミノ酸配列をコードするポリヌクレオチド;
(b)配列番号1に記載のアミノ酸配列と80%以上の相同性を有するタンパク質をコードするポリヌクレオチド;
(c)配列番号1に記載のアミノ酸配列において1又は数個以上のアミノ酸残基が欠失、置換、挿入及び/または付加されたアミノ酸配列からなるタンパク質をコードするポリヌクレオチド;
(d)配列番号2に記載の塩基配列からなるポリヌクレオチド;
(e)上記(a)~(d)のいずれかのポリヌクレオチドと相補的な塩基配列からなるポリヌクレオチドとストリンジェントな条件でハイブリダイズするポリヌクレオチド。

[請求項3]
前記酵母はパン酵母である、請求項1~請求項2のいずれかに記載の酵母。

[請求項4]
請求項1~請求項3のいずれかに記載の酵母を用いる、パン生地の製造方法。

[請求項5]
請求項1~請求項3のいずれかに記載の酵母を用いる、パンの製造方法。

[請求項6]
POG1遺伝子を不活性化する工程を含む冷凍ストレス耐性が増強された酵母の作製方法。

[請求項7]
POG1遺伝子が以下のいずれかのポリヌクレオチドからなる、請求項6に記載の方法:
(a)配列番号1に記載のアミノ酸配列をコードするポリヌクレオチド;
(b)配列番号1に記載のアミノ酸配列と80%以上の相同性を有するタンパク質をコードするポリヌクレオチド;
(c)配列番号1に記載のアミノ酸配列において1又は数個以上のアミノ酸残基が欠失、置換、挿入及び/または付加されたアミノ酸配列からなるタンパク質をコードするポリヌクレオチド;
(d)配列番号2に記載の塩基配列からなるポリヌクレオチド;
(e)上記(a)~(d)のいずれかのポリヌクレオチドと相補的な塩基配列からなるポリヌクレオチドとストリンジェントな条件でハイブリダイズするポリヌクレオチド。

[請求項8]
請求項6または7に記載の方法であって、さらに、
POG1遺伝子を不活性化した酵母とPOG1遺伝子を不活性化していない酵母とを冷凍ストレス耐性について比較する工程、
を包含する方法。

[請求項9]
 請求項8に記載の方法であって、さらに、
冷凍ストレス耐性の向上した酵母を選択する工程、
を包含する方法。

  • Applicant
  • ※All designated countries except for US in the data before July 2012
  • NATIONAL UNIVERSITY CORPORATION NARA INSTITUTE OF SCIENCE AND TECHNOLOGY
  • Inventor
  • TAKAGI, Hiroshi
  • SASANO, Yu
  • SHIMA, Jun
  • HAITANI, Yutaka
IPC(International Patent Classification)
Specified countries National States: AE AG AL AM AO AT AU AZ BA BB BG BH BN BR BW BY BZ CA CH CL CN CO CR CU CZ DE DK DM DO DZ EC EE EG ES FI GB GD GE GH GM GT HN HR HU ID IL IN IS JP KE KG KM KN KP KR KZ LA LC LK LR LS LT LU LY MA MD ME MG MK MN MW MX MY MZ NA NG NI NO NZ OM PA PE PG PH PL PT QA RO RS RU RW SC SD SE SG SK SL SM ST SV SY TH TJ TM TN TR TT TZ UA UG US UZ VC VN ZA ZM ZW
ARIPO: BW GH GM KE LR LS MW MZ NA RW SD SL SZ TZ UG ZM ZW
EAPO: AM AZ BY KG KZ RU TJ TM
EPO: AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR
OAPI: BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG
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