发明名称 |
DNA encoding protein complementing yeast low temperature-sensitive fermentability |
摘要 |
The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having an amino acid sequence wherein one or more amino acid residues are added, deleted or substituted in the amino acid sequence represented by SEQ ID NO: 1; a gene which encodes said protein; and a gene which comprises DNA having the nucleotide sequence represented by SEQ ID NO: 1, or comprises DNA being capable of complementing the mutation exhibiting low-temperature-sensitive fermentability and having a nucleotide sequence wherein one or more DNAs are added, deleted or substituted in the nucleotide sequence represented by SEQ ID NO: 1. The present invention also relates to yeast belonging to the genus Saccharomyces and having low-temperature-sensitive fermentability which is characterized in that the above-mentioned gene on the chromosome is inactivated; dough containing said yeast; a process for making bread which comprises adding said yeast to dough; and a process for producing ethanol which comprises culturing said yeast in a medium, allowing ethanol to accumulate in the culture, and recovering ethanol from the culture.
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申请公布号 |
US6172196(B1) |
申请公布日期 |
2001.01.09 |
申请号 |
US19970894344 |
申请日期 |
1997.08.15 |
申请人 |
KYOWA HAKKO KOGYO CO., LTD. |
发明人 |
KAWASAKI HIDEKI;TOKAI MASAYA;KIKUCHI YASUHIRO;OUCHI KOZO |
分类号 |
A21D8/04;C07K14/395;C12N15/31;C12N15/81;C12P7/06;(IPC1-7):A23J1/18;C07H21/02;C07H21/04 |
主分类号 |
A21D8/04 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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