Gene Encoding Protein With Vicinal Diketone or Diacetyl-Reducing Activity and Use Thereof
The present invention relates to a gene encoding a protein having a vicinal diketone or diacetyl-reducing activity and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing vicinal diketones, especially diacetyl, that are responsible for off-flavors in products, is reduced by amplifying expression level of MMF1 gene encoding a protein (Mmflp) having a vicinal diketone or diacetyl-reducing activity, especially the non-ScMMF1 gene or ScMMF1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.
1 . A polynucleotide selected from the group consisting of:
(a) a polynucleotide comprising a polynucleotide consisting of the nucleotide sequence of SEQ ID NO: 1;
(b) a polynucleotide comprising a polynucleotide encoding a protein consisting of the amino acid sequence of SEQ ID NO: 2;
(c) a polynucleotide comprising a polynucleotide encoding a protein consisting of the amino acid sequence of SEQ ID NO: 2 with one or more amino acids thereof being deleted, substituted, inserted and/or added, and having an vicinal diketone or diacetyl-reducing activity;
(d) a polynucleotide comprising a polynucleotide encoding a protein having an amino acid sequence having 60% or higher identity with the amino acid sequence of SEQ ID NO: 2, and having an vicinal diketone or diacetyl-reducing activity;
(e) a polynucleotide comprising a polynucleotide which hybridizes to a polynucleotide consisting of a nucleotide sequence complementary to the nucleotide sequence of SEQ ID NO: 1 under stringent conditions, and which encodes a protein having an vicinal diketone or diacetyl-reducing activity; and
(f) a polynucleotide comprising a polynucleotide which hybridizes to a polynucleotide consisting of a nucleotide sequence complementary to the nucleotide sequence of the polynucleotide encoding the protein of the amino acid sequence of SEQ ID NO: 2 under stringent conditions, and which encodes a protein having a vicinal diketone or diacetyl-reducing activity.
2 . The polynucleotide of claim 1 selected from the group consisting of:
(a) a polynucleotide encoding a protein consisting of the amino acid sequence of SEQ ID NO: 2, or encoding an amino acid sequence of SEQ ID NO: 2 wherein 1 to 10 amino acids thereof is deleted, substituted, inserted, and/or added, and wherein said protein has a vicinal diketone or diacetyl-reducing activity;
(b) a polynucleotide encoding a protein having 90% or higher identity with the amino acid sequence of SEQ ID NO: 2, and having a vicinal diketone or diacetyl-reducing activity; and
(c) a polynucleotide which hybridizes to SEQ ID NO: 1 or which hybridizes to a nucleotide sequence complementary to the nucleotide sequence of SEQ ID NO: 1 under stringent conditions, and which encodes a protein having a vicinal diketone or diacetyl-reducing activity.
3 . The polynucleotide of claim 1 comprising a polynucleotide consisting of SEQ ID NO: 1.
4 . The polynucleotide of claim 1 comprising a polynucleotide encoding a protein consisting of sequence SEQ ID NO: 2.
5 . The polynucleotide of claim 1 , wherein the polynucleotide is DNA.
6 . A protein encoded by the polynucleotide of claim 1 .
7 . A vector comprising the polynucleotide of claim 1 .
8 . A vector comprising the polynucleotide selected from the group consisting of:
(a) a polynucleotide encoding a protein consisting of the amino acid sequence of SEQ ID NO: 4, or encoding an amino acid sequence of SEQ ID NO: 4 wherein 1 to 10 amino acids thereof is deleted, substituted, inserted, and/or added, and wherein said protein has a vicinal diketone or diacetyl-reducing activity;
(b) a polynucleotide encoding a protein having 90% or higher identity with the amino acid sequence of SEQ ID NO: 4, and having a vicinal diketone or diacetyl-reducing activity; and
(c) a polynucleotide which hybridizes to SEQ ID NO: 3 or which hybridizes to a nucleotide sequence complementary to the nucleotide sequence of SEQ ID NO: 3 under stringent conditions, and which encodes a protein having a vicinal diketone or diacetyl-reducing activity.
9 . A yeast, wherein the vector of claim 7 is introduced.
10 . The yeast comprising the vector of claim 7 , wherein a vicinal diketone or diacetyl-reducing ability is reduced by vector introduction.
11 . The yeast of claim 10 , wherein a vicinal diketone or diacetyl-reducing activity is reduced by increasing an expression level of the protein encoded by the polynucleotide.
12 . A method for producing an alcoholic beverage comprising culturing the yeast of claim 9 .
13 . The method for producing an alcoholic beverage of claim 12 , wherein the brewed alcoholic beverage is a malt beverage.
14 . The method for producing an alcoholic beverage of claim 12 , wherein the brewed alcoholic beverage is wine.
15 . An alcoholic beverage produced by method claim 12 .
16 . A method for assessing a test yeast for its total vicinal diketone or total diacetyl-producing capability, comprising using a primer or a probe designed based on a nucleotide sequence of a gene having the nucleotide sequence of SEQ ID NO: 1 or SEQ ID NO: 3, and encoding a protein having a vicinal diketone or diacetyl-reducing ability.
17 . A method for assessing a test yeast for its total vicinal diketone or total diacetyl-producing capability, comprising: culturing a test yeast; and measuring an expression level of a gene having the nucleotide sequence of SEQ ID NO: 1 or SEQ ID NO: 3, and encoding a protein having a vicinal diketone or diacetyl-reducing ability.
18 . A method for selecting a yeast, comprising: culturing test yeasts; quantifying the protein according to claim 6 or measuring an expression level of a gene having the nucleotide sequence of SEQ ID NO: 1 or SEQ ID NO: 3, and encoding a protein having a vicinal diketone or diacetyl-reducing ability; and selecting a test yeast having said protein amount or said gene expression level according to a target total vicinal diketone or total diacetyl-producing capability.
19 . The method for selecting a yeast according to claim 18 , comprising: culturing a reference yeast and test yeasts; measuring an expression level of a gene having the nucleotide sequence of SEQ ID NO: 1 or SEQ ID NO: 3, and encoding a protein having a vicinal diketone or diacetyl-reducing ability in each yeast; and selecting a test yeast having the gene expressed higher than that in the reference yeast.
20 . The method for selecting a yeast according to claim 18 , comprising: culturing a reference yeast and test yeasts; quantifying the protein encoded by the polynucleotide in each yeast; and selecting a test yeast having said protein for a larger amount than that in the reference yeast.
21 . A method for producing an alcoholic beverage comprising:
(a) conducting fermentation for producing an alcoholic beverage using the yeast according to claim 9 or a yeast selected by a method comprising: (i) culturing test yeasts; (ii) quantifying the protein encoded by the polynucleotide, or measuring an expression level of a gene having the nucleotide sequence of SEQ ID NO: 1 or SEQ ID NO: 3, and encoding a protein having a vicinal diketone or diacetyl-reducing ability; and (iii) selecting a test yeast having said protein amount or said gene expression level according to a target total vicinal diketone or total diacetyl-producing capability; and
(b) adjusting the total vicinal diketone or total diacetyl-producing capability.