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VIEW ARTICLE    DOI: 10.1094/ASBCJ-53-0024

Improvement of Maltose Fermentation Efficiency: Constitutive Expression of MAL Genes in Brewing Yeasts. Yukiko Kodama, Nobuyuki Fukui, Toshihiko Ashikari, and Yuji Shibano, Suntory Ltd., 1-1-1, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618, Japan; Kazuko Morioka-Fujimoto, Hokkaido University, Nishi-6, Kita-12, Kita-ku, Sapporo 060, Japan; Yuji Hiraki, Osaka University, 1-8, Yamadaoka, Suita, Osaka 565, Japan; and Kazuo Nakatani, Suntory Ltd., 1-1-1, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618, Japan. J. Am. Soc. Brew. Chem. 53(1):24-29, 1995. Accepted July 25, 1994.

One of the major limiting factors in high-gravity brewing is a fermentation delay caused by glucose repression of maltose assimilation. The maltose assimilation is controlled by a MAL locus, which consists of three genes with maltase or alpha-glucosidase (MALS), maltose transporter (MALT), and a positive regulator (MALR). Transcription of the MALS and MALT genes is induced by maltose and repressed by glucose. To improve maltose assimilation efficiency, we attempted constitutive expression of the MAL genes with high-copy-number plasmids in a brewing yeast strain of Saccharomyces cerevisiae. Each of the MAL genes was connected to a constitutive promoter of the yeast glyceraldehyde 3-phosphate dehydrogenase gene and successfully introduced into a brewing yeast strain, BH-84. The Northern analysis and the enzyme activities of both maltase and maltose transporter in the transformants confirmed the constitutive expression of each gene in the presence of glucose. In the brewing trials of the high gravity of 24°P, the constitutive expression of the MALT gene was effective for the improvement of maltose fermentation efficiency, whereas expression of MALS or MALR genes had no effect on maltose fermentability. The transformants that constitutively expressed MALT gene achieved significantly higher fermentation rates. Keywords: Brewing yeast, Gene technology, High-gravity brewing, Maltase, Maltose fermentation, Maltose transporter

 
 
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The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry.