Construction of new Koshu wine production technology and local food culture

• Project/Area Number: 21500755
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: University of Yamanashi
• Principal Investigator: MIKI Takeo 山梨大学, 大学院・医学工学総合研究部, 准教授 (10313793)
• Project Period (FY): 2009 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000); Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2011: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2009: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
• Keywords: ワイン / 酵母 / 遺伝子 / プロリン

Research Abstract

Aim of this study is a construction of proline eliminating method from Koshu wine. Therefor we attempt to make proline high assimilated yeast during wine fermentation by genetic modification, and survey typical fermentation-conditions for proline elimination by yeast. To obtain proline high assimilated yeast, we transform each PUT1, 2, 3 and 4 genes into Saccharomyces cerevisiae OC-2 respectively. The PUT4 gene encoding proline permease transformed yeast named P4 showed the highest proline assimilability of all transformant under fermentation condition. Also P4 can assimilateproline in Koshu-grape juice 1.5 to 2.0 times higher than OC-2.

Research Products

• [Journal Article] Construction of URA3 gene deletion mutant in Japanese wine yeast Saccharomyces cerevisiae OC-2 and investigation of its fermentation ability (2013)
  • Author(s): Takeo Miki, Naoya Ando, Morimasa Tanimoto, Noboru Muramatsu, Kazuhiro Soekawa, Shinji Ikari, Mikio Hayashi
  • Journal Title: J. Brew. Soc. Japan Volume: 108 Pages: 181-187
  • Peer Reviewed
• [Journal Article] Construction of URA3 gene deletion mutant in Japanese wine yeast Saccharomyces cerevisiae OC-2 and investigation of its fermentation ability (2013)
  • Author(s): Takeo Miki
  • Journal Title: J. Brew. Soc. Japan Volume: 108 Pages: 181-187
  • Peer Reviewed
• [Journal Article] L-proline assimilation of PUT1 gene transformed yeast in Koshu grape must (2010)
  • Author(s): Takeo Miki et al
  • Journal Title: J. Brew. Soc. Japan Volume: 105(9) Pages: 604-608
  • NAID: 10026722019
  • Peer Reviewed
• [Journal Article] Vacuolar morphology of Saccharomyces cerevisiaeduring the process of wine making and Japanese sake brewing (2010)
  • Author(s): Shingo Izawa, Kayo Ikeda, Takeo Miki,Yoshinori Wakai, Yoshiharu Inoue
  • Journal Title: Appl. Microbiol. Biotechnol Volume: 88(1) Pages: 277-282
  • Peer Reviewed
• [Journal Article] PUT1遺伝子導入酵母株による甲州ブドウ果醪のプロリン資化 (2010)
  • Author(s): 三木健夫
  • Journal Title: 日本醸造学会誌 Volume: 105(9) Pages: 604-608
  • NAID: 10026722019
  • Peer Reviewed
• [Journal Article] Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing (2010)
  • Author(s): 井沢真吾
  • Journal Title: Applied Microbiology Biotechnology Volume: 88(1) Pages: 277-282
  • Peer Reviewed
• [Presentation] PUT遺伝子導入株を用いた低プロリン濃度甲州ワインの醸造について (2012)
  • Author(s): 三木健夫
  • Organizer: 日本農芸化学会
  • Place of Presentation: 京都
  • Year and Date: 2012-03-23
• [Presentation] 谷本守正 PUT 遺伝子導入株を用いた低プロリン濃度甲州ワインの醸造について (2012)
  • Author(s): 三木健夫
  • Organizer: 日本農芸化学会
• [Presentation] PUT遺伝子導入酵母株のプロリン資化能に関する研究 (2011)
  • Author(s): 安藤直哉
  • Organizer: 山梨大学卒業論文発表会
  • Place of Presentation: 山梨大学甲府キャンパス
  • Year and Date: 2011-02-15
• [Presentation] ワイン酵母Saccharomyces cerevisiae OC-2 株の細胞内局在性について (2011)
  • Author(s): 三木健夫 、大家尋俊
  • Organizer: 日本農芸化学会
• [Presentation] ワイン酵母Saccharomyces cerevisiae OC-2株におけるPYC2遺伝子産物の細胞内局在性について (2010)
  • Author(s): 三木健夫
  • Organizer: 日本農芸化学会
  • Place of Presentation: 東京大学駒場キャンパス
  • Year and Date: 2010-03-28
• [Presentation] ワイン酵母株のプロリン資化に及ぼすPUT遺会子群の影響 (2010)
  • Author(s): 石神裕康
  • Organizer: 山梨大学卒業論文
  • Place of Presentation: 山梨大学甲府キャンパス
  • Year and Date: 2010-02-16
• [Presentation] ワイン酵母 S. 図 5 PUT 遺伝子導入株のプロリン資化能力の比較の比較図 3 OC-2 株の URA3 遺伝子破壊の確認A) PCR による URA3 遺伝子破壊カセットの増幅B) PCR による URA3 遺伝子座位の増幅 1)λ/HindIII、2)OC-2 株、3)OC-2 (URA3/・ura3-KM) 4) OC-2 (・ura3-KM) 5) OC-2 (・ura3 ,URA3 遺伝欠損株) 図 4 PUT 遺伝子導入株の発酵速度の比較の比較 cerevisiae OC-2 株における PYC2 遺伝子産物の細胞内局在性について (2010)
  • Author(s): 三木健夫、大家尋俊
  • Organizer: 日本ブドウ・ワイン学会
• [Presentation] ワイン酵母S.cerevisiae OC-2株におけるPYC2遺会子産物の細胞内局在性について (2009)
  • Author(s): 三木健夫
  • Organizer: 日本ブドウ・ワイン学会
  • Place of Presentation: 広島大学 東広島キャンパス
  • Year and Date: 2009-11-21
• [Remarks]
  • URL: http://www.fp.yamanashi.ac.jp/
• [Remarks] 山梨大学生命環境学部地域食物科学科 食品製造学研究部門
  • URL: http://www.fp.yamanashi.ac.jp/fdp/
• [Remarks]
  • URL: http://www.fp.yamanashi.ac.jp/FDP/index.html
• [Remarks]
  • URL: http://www.wine.yamanashi.acjp/
• [Remarks]
  • URL: http://erdb.yamanashi.ac.jp/rdb/A_DispInfo.Scholar/4_3_19/DDB40AC08D331FCE.html