Construction and profiling of yeast that contribute to construction of proline eliminating method from Koshu wine.

2017 Fiscal Year Final Research Report

• Project/Area Number: 26350091
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of Yamanashi
• Principal Investigator: MIKI Takeo 山梨大学, 大学院総合研究部, 准教授 (10313793)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: プロリン / 遺伝子 / 酵母

Outline of Final Research Achievements

A lot of Koshu wine-products contained a proline abundantly. There is indication the proline abundance is one of the factors to reduce the wine quality. Aim of this study is a construction of proline eliminating method from Koshu wine by using yeast. 1) We attempt to construct PRO3 gene disruptant for blocking proline de novo synthesis. However, the yeast strain OC-2 was diploid, it was difficult to construct PRO3 gene double knockout. 2) We found the change lipid composition in expressing PUT4 gene encoded proline transporter in SD medium with 50mM proline. In total lipid composition, palmitic and stearic acid were increased, palmitoleic and oleic acid were decreased adversity. It is unclear the valuable lipid composition of PUT4 gene transformant. 3) We screened a new wild yeast strain which show high proline assimilation. Proline assimilation was tested by proline contained minimum SD medium. As a result, only one strain can assimilate proline over 70%.

Free Research Field

微生物学