Whole-Genome Sequencing of Sake Yeast Saccharomyces cerevisiae Kyokai no. 7

被引：127

作者：

Akao, Takeshi ^{[1
]}

Yashiro, Isao ^{[2
]}

Hosoyama, Akira ^{[2
]}

Kitagaki, Hiroshi ^{[1
]}

Horikawa, Hiroshi ^{[2
]}

Watanabe, Daisuke ^{[1
]}

Akada, Rinji ^{[3
]}

Ando, Yoshinori ^{[4
]}

Harashima, Satoshi ^{[5
]}

Inoue, Toyohisa ^{[6
]}

Inoue, Yoshiharu ^{[7
]}

Kajiwara, Susumu ^{[8
]}

Kitamoto, Katsuhiko ^{[9
]}

Kitamoto, Noriyuki ^{[10
]}

Kobayashi, Osamu ^{[11
]}

Kuhara, Satoru ^{[12
]}

Masubuchi, Takashi ^{[13
]}

Mizoguchi, Haruhiko ^{[14
]}

Nakao, Yoshihiro ^{[15
]}

Nakazato, Atsumi ^{[16
]}

Namise, Masahiro ^{[17
]}

Oba, Takahiro ^{[18
]}

Ogata, Tomoo ^{[19
]}

Ohta, Akinori ^{[9
]}

Sato, Masahide ^{[20
]}

Shibasaki, Seiji ^{[21
]}

Takatsume, Yoshifumi ^{[7
]}

Tanimoto, Shota ^{[22
]}

Tsuboi, Hirokazu ^{[23
]}

Nishimura, Akira ^{[24
]}

Yoda, Koji ^{[9
]}

Ishikawa, Takeaki ^{[25
]}

Iwashita, Kazuhiro ^{[1
]}

Fujita, Nobuyuki ^{[2
]}

Shimoi, Hitoshi ^{[1
]}

机构：

[1] Natl Res Inst Brewing, Higashihiroshima, Hiroshima 7390046, Japan

[2] Natl Inst Technol & Evaluat, Shibuya Ku, Tokyo 1510066, Japan

[3] Yamaguchi Univ, Grad Sch Med, Dept Appl Mol Biosci, Ube, Yamaguchi 7558611, Japan

[4] Kagoshima Prefectural Inst Ind Technol, Kagoshima 8995105, Japan

[5] Osaka Univ, Grad Sch Engn, Dept Biotechnol, Suita, Osaka 5650871, Japan

[6] Nihonsakari Co Ltd, Nishinomiya, Hyogo 6628521, Japan

[7] Kyoto Univ, Grad Sch Agr, Div Appl Life Sci, Kyoto 6110011, Japan

[8] Tokyo Inst Technol, Grad Sch Biosci & Biotechnol, Dept Life Sci, Yokohama, Kanagawa 2268501, Japan

[9] Univ Tokyo, Dept Biotechnol, Bunkyo Ku, Tokyo 1138657, Japan

[10] Aichi Ind Technol Inst, Food Res Ctr, Nagoya, Aichi 4510083, Japan

[11] Kirin Holdings Co Ltd, Cent Labs Frontier Technol, Yokohama, Kanagawa 2360004, Japan

[12] Kyushu Univ, Fac Agr, Dept Biosci & Biotechnol, Fukuoka 8128581, Japan

[13] Gunma Ind Technol Ctr, Maebashi, Gunma 3792147, Japan

[14] Kiku Masamune Sake Brewing Co Ltd, Gen Res Lab, Kobe, Hyogo 6580026, Japan

[15] Suntory Holdings Ltd, Prod Dev Ctr, R&D Planning Div, Kawasaki, Kanagawa 2110067, Japan

[16] Tokyo Univ Agr, Dept Fermentat, Fac Appl Biosci, Setagaya Ku, Tokyo 1568502, Japan

[17] Gekkeikan Sake Co Ltd, Res Inst, Kyoto 6128385, Japan

[18] Fukuoka Ind Technol Ctr, Biotechnol & Food Res Inst, Kurume, Fukuoka 8390861, Japan

[19] Asahi Brewery Co Ltd, Res Labs Brewing Technol, Moriya, Ibaraki 3020106, Japan

[20] Sapporo Breweries Ltd, Frontier Labs Value Creat, Yaizu, Shizuoka 4250013, Japan

[21] Hyogo Univ Hlth Sci, Sch Pharm, Kobe, Hyogo 6508530, Japan

[22] Hiroshima Prefectural Technol Res Inst, Food Technol Res Ctr, Hiroshima 7320816, Japan

[23] Ozeki Corp, Gen Res Lab, Nishinomiya, Hyogo 6638227, Japan

[24] Hakutsuru Sake Brewing Co, Dept Res & Dev, Kobe, Hyogo 6580041, Japan

[25] Brewing Soc Japan, Kita Ku, Tokyo 1140023, Japan

来源：

DNA RESEARCH | 2011年 / 18卷 / 06期

关键词：

Saccharomyces cerevisiae; sake yeast; genome sequence; diploid; loss of heterozygosity; BREWING CHARACTERISTICS; POPULATION-STRUCTURE; GENE-TRANSFER; IDENTIFICATION; STRAINS; PROTEIN; WINE; MUTATION; RECOMBINATION; ENDONUCLEASE;

D O I：

10.1093/dnares/dsr029

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

The term 'sake yeast' is generally used to indicate the Saccharomyces cerevisiae strains that possess characteristics distinct from others including the laboratory strain S288C and are well suited for sake brewery. Here, we report the draft whole-genome shotgun sequence of a commonly used diploid sake yeast strain, Kyokai no. 7 (K7). The assembled sequence of K7 was nearly identical to that of the S288C, except for several subtelomeric polymorphisms and two large inversions in K7. A survey of heterozygous bases between the homologous chromosomes revealed the presence of mosaic-like uneven distribution of heterozygosity in K7. The distribution patterns appeared to have resulted from repeated losses of heterozygosity in the ancestral lineage of K7. Analysis of genes revealed the presence of both K7-acquired and K7-lost genes, in addition to numerous others with segmentations and terminal discrepancies in comparison with those of S288C. The distribution of Ty element also largely differed in the two strains. Interestingly, two regions in chromosomes I and VII of S288C have apparently been replaced by Ty elements in K7. Sequence comparisons suggest that these gene conversions were caused by cDNA-mediated recombination of Ty elements. The present study advances our understanding of the functional and evolutionary genomics of the sake yeast.

引用

页码：423 / 434

页数：12

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