Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Construction of the recombinant yeast strain with transformation of rice starch-saccharification enzymes and its alcohol fermentation

유전자 형질전환을 통한 쌀 전분 분해효소 재조합 효모균주의 개발과 발효특성조사

  • Lee, Ja-Yeon (Department of Biological Sciences, College of Natural Sciences, Chonnam National University) ;
  • Chin, Jong-Eon (Department of Cosmetology, Dongkang College) ;
  • Bai, Suk (Department of Biological Sciences, College of Natural Sciences, Chonnam National University)
  • 이자연 (전남대학교 자연과학대학 생물학과) ;
  • 진종언 (동강대학교 뷰티미용과) ;
  • 배석 (전남대학교 자연과학대학 생물학과)
  • Received : 2016.04.04
  • Accepted : 2016.05.10
  • Published : 2016.06.30
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Abstract

To improve antioxidant glutathione (GSH) content and saccharification ability in sake yeasts of Saccharomyces cerevisiae, the ${\gamma}$-glutamylcysteine synthetase gene (GSH1) from S. cerevisiae, glucoamylase gene (GAM1) and ${\alpha}$-amylase gene (AMY) from Debaryomyces occidentalis were co-expressed in sake yeasts for manufacturing a refreshing alcoholic beverage abundant in GSH from rice starch. The extracellular GSH content of the recombinant sake yeasts increased 1.5-fold relative to the parental wide-type strain. The saccharification ability by glucoamylase of the new yeast strain expressing both GAM1 and AMY genes was 2-fold higher than that of the yeast strain expressing only GAM1 gene when grown in the culture medium containing 2% (w/v) rice starch. It generated 11% (v/v) ethanol from 20% (w/v) rice starch and consumed up to 90% of the starch content after 7 days of fermentation.

쌀 전분을 원료로 효모를 직접 이용하여 항산화제 glutathione(GSH)이 풍부한 알코올 음료를 제조할 목적으로 GSH 함량과 당화능을 증진시키기 위하여 Saccharomyces cerevisiae의 ${\gamma}$-glutamylcysteine synthetase 유전자(GSH1), Debaryomyces occidentalis의 glucoamylase 유전자(GAM1), 그리고 ${\alpha}$-amylase 유전자(AMY)를 청주 효모 S. cerevisiae에서 공동 발현시켰다. 재조합 청주 효모의 세포외 GSH 함량은 원균주에 비해 1.5배 증가하였다. 2% (w/v) 쌀 전분이 함유된 배지에서 배양하였을 때 GAM1과 AMY 유전자 모두 발현하는 효모 균주의 glucoamylase에 의한 당화능은 GAM1유전자만 발현하는 균주와 비교하여 2배 증가하였다. 이 새로운 균주는 쌀 전분이 20%(w/v) 함유된 배지에서 7일간 발효를 통해 에탄올 11% (v/v)를 생산하였고, 전분 함유량의 90% 이상을 소비하였다.

Keywords

References

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