Method for Identifying Useful Proteins of Brewery Yeast

1 . A method for identifying a target protein of yeast or a gene encoding the target protein comprising the steps of:

(a) cultivating yeast under a predetermined cultivation condition;

(b) extracting a protein sample from the cultivation product of the yeast;

(c) separating the protein sample by a protein separation means, selecting a target peak or spot, and recovering the target protein or a fragment thereof contained in the peak or spot;

(d) determining the amino acid sequence of the target protein;

(e) comparing the amino acid sequence determined in step (d) with the amino acid sequence determined in advance based on all or a part of genome sequence information of bottom fermenting yeast;

(f) identifying the target protein and the gene encoding the target protein based on the results of comparison; and

(g) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

2 . A method for identifying a target protein of yeast or a gene encoding the target protein comprising the steps of:

(1) referring to a database comprising all or a part of genome sequence information of bottom fermenting yeast based on the amino acid sequence of the target protein of the yeast;

(2) identifying a gene encoding the target protein based on the result of reference; and

(3) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

3 . A method for identifying a target protein of yeast or a gene encoding the target protein comprising the steps of:

(1) separating one or more proteins from a protein extract derived from the yeast and determining the amino acid sequences of the one or more proteins;

(2) referring to a database comprising all or a part of genome sequence information of bottom fermenting yeast based on the amino acid sequence of the one or more proteins;

(3) identifying a gene encoding the one or more proteins based on the results of reference; and

(4) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

4 . A method for identifying a target protein of yeast or a gene encoding the target protein comprising the steps of:

(1) cultivating yeast under a predetermined cultivation condition;

(2) extracting a protein sample from cultivated products of the yeast;

(3) determining the amino acid sequence of the one or more proteins contained in the protein sample;

(4) comparing the amino acid sequence determined in step (3) with the amino acid sequence determined in advance based on all or a part of genome sequence information of bottom fermenting yeast;

(5) identifying the gene encoding the target protein based on the results of comparison; and

(6) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

5 . A method for identifying a target protein of yeast or a gene encoding the target protein comprising the steps of:

(1) cultivating the same strain of yeast under different cultivation conditions;

(2) extracting a protein sample from each cultivation product obtained in step (1);

(3) analyzing the protein sample and identifying a highly expressed or low expressed protein under each cultivation condition;

(4) determining the amino acid sequence of the protein identified in step (3);

(5) comparing the amino acid sequence determined in step (4) with the amino acid sequence determined in advance based on all or a part of genome sequence information of bottom fermenting yeast;

(6) identifying the gene encoding the target protein based on the results of comparison; and

(7) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

6 . A method for identifying a target protein of yeast or a gene encoding the target protein comprising the steps of:

(1) cultivating different strains of yeast under the same cultivation condition;

(2) extracting a protein sample from each cultivation product obtained in step (1);

(3) analyzing the protein sample and identifying a protein whose expression level is different in each cultivation product;

(4) determining the amino acid sequence of the protein identified in step (3);

(5) comparing the amino acid sequence determined in step (4) with the amino acid sequence determined in advance based on all or a part of genome sequence information of the bottom fermenting yeast;

(6) identifying the gene encoding the target protein based on the results of comparison; and

(7) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

7 . The method according to claim 1 , wherein all or a part of the genome sequence information of the bottom fermenting yeast comprises the nucleotide sequences of:

SEQ ID Nos.: 33 to 6236,

SEQ ID Nos.: 75337 to 82784,

SEQ ID Nos.: 166154 to 166181,

SEQ ID Nos.: 166490 to 167042; and

SEQ ID Nos.: 173125 to 174603.

8 . The method according to claim 1 , wherein all or a part of the genome sequence information of the bottom fermenting yeast comprises two or more nucleotide sequences selected from:

SEQ ID Nos.: 33 to 6236,

SEQ ID Nos.: 75337 to 82784,

SEQ ID Nos.: 166154 to 166181,

SEQ ID Nos.: 166490 to 167042; and

SEQ ID Nos.: 173125 to 174603.

9 . The method according to claim 1 , wherein all or a part of the genome sequence information of the bottom fermenting yeast comprises the nucleotide sequences of SEQ ID Nos.: 33 to 6236.

10 . The method according to claim 1 , wherein all or a part of genome sequence information of the bottom fermenting yeast comprises two or more nucleotide sequences selected from SEQ ID Nos.: 33 to 6236.

11 . The method according to claim 1 , wherein all or a part of genome sequence information of the bottom fermenting yeast comprises nucleotide sequences of SEQ ID Nos.: 166154 to 166181.

12 . The method according to claim 1 , wherein all or a part of genome sequence information of the bottom fermenting yeast comprises two or more nucleotide sequences selected from SEQ ID Nos.: 166154 to 166181.