FLO5及びYHR213W由来のプライマーを用いたPCR法による清酒酵母, 焼酎酵母及びブドウ酒酵母の識別 [in Japanese] PCR using primers targeting the FLO5 and YHR213W to discern sake yeast, shochu yeast, and wine yeast [in Japanese]
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本報ではブドウ酒酵母, 焼酎酵母及び清酒酵母のPCR法による識別を試みた。その結果, <I>FLO5</I>のN末及びC末プライマーにより, 清酒酵母と焼酎酵母の識別が可能となった。更に<I>YHR213W</I>由来のプライマーにより焼酎酵母KF1を除き, ブドウ酒酵母と清酒酵母及び焼酎酵母を識別できた。
In order to discern <I>sake</I> yeast, <I>shochu</I> yeast, and wine yeast, a specific polymerase chain reaction (PCR) was investigated. PCR products between <I>shochu</I> yeast strains and <I>sake</I> yeast weredistinguished by using a primer designed with an open reading frame of <I>FLO5</I>. Wine yeasts and most of other yeasts were distinguished by a primer designed with an open reading frame of <I>YHR213W</I>. However, PCR products of <I>shochu</I> yeast KF 1 resembled those of some wine yeasts, and we couldnot discern them. As this method based on the PCR to discern brewing yeasts was simpler than classical physiological methods, it was useful to discern brewing yeast with different purposes for application.
- JOURNAL OF THE SOCIETY OF BREWING,JAPAN
JOURNAL OF THE SOCIETY OF BREWING,JAPAN 102(2), 139-145, 2007-02-15
Brewing Society of Japan