Genetic and Biochemical Studies on Glucoamylase From Saccharomyces Diastaticus

Erratt, J. A.; Stewart, Graham G.

doi:10.1016/b978-0-08-025382-4.50033-2

Cited by 14 publications

(15 citation statements)

References 12 publications

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“…The ability to produce the enzyme glucoamylase is controlled by the polymeric genes DEX 1, DEX 2, and STA 3 (Erratt and Stewart 1981). The ability to produce the enzyme glucoamylase is controlled by the polymeric genes DEX 1, DEX 2, and STA 3 (Erratt and Stewart 1981).…”

Section: Low-calorie Beermentioning

confidence: 99%

Brewer’s Yeast

Reed

Nagodawithana

1991

Yeast Technology

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Section: Low-calorie Beermentioning

confidence: 99%

Brewer’s Yeast

Reed

Nagodawithana

1991

Yeast Technology

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“…In addition, there is a closely related species (regarded as the same species by some) to S. cerevisiae, designated as S. diastaticus. This yeast species produces an extracellular glucoamylase that is capable of hydrolysing wort dextrins to glucose, a sugar that is easily metabolised 46,47 .…”

Section: Wort Sugar Uptakementioning

confidence: 99%

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Stewart

2009

Journal of the Institute of Brewing

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Horace Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.

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“…The genetics and biochemistry of glucoamylase production have been well studied, most recently by Erratt and Stewart (11)(12)(13), Tamaki (26), and Yamashita and Fukui (27)(28)(29)(30). The independent investigations of Erratt and Stewart (11) and Tamaki (26) have led to two nomenclatures for designating the genes for starch fermentation.…”

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confidence: 99%

“…Tamaki (26) demonstrated the existence of three polymeric genes for starch fermentation: STAI, STA2, and STA3. Erratt and Stewart (11)(12)(13) used DEX to designate the gene for dextrin (starch) fermentation; they also found three polymeric genes for dextrin fermentation, one of which was shown to be allelic to STA3. Recently, it was deternined that DEXI is allelic to STA2 and DEX2 is allelic to STAI (lOa).…”

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Cloning and expression of a Saccharomyces diastaticus glucoamylase gene in Saccharomyces cerevisiae and Schizosaccharomyces pombe

Erratt¹,

Nasim²

1986

J Bacteriol

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A recombinant plasmid pool of the Saccharomyces diastatcus genome was constructed in plasmid YEp13 and used to transform a strain of Saccharomyces cerevistae. Six transformants were obtained which expressed amylolytic activity. The plasmids each contained a 3.9-kilobase (kb) BamHI fragment, and all of these fragments were cloned in the same orientations and had ideittical restriction maps, which differed from the map of the STAI gene (I. Yamashita and S. Fukui, Agric. Biol. Chemi. 47:2689-2692. The glucoamylase activity exhibited by aU S. cerevisiae transformants was approximately 100 times less than that of the donor strain. An even lower level of activity was obtained when the recombinant plasmid was introduced into Schizosaccharomyces pombe. No expression was observed in Escherichia coli. The 3.9-kb BamHI fragment hybridized to two sequences (4.4 and 3.9 kb) in BamHI-digested S. diastaticus DNA, regardless of which DEX (STA) gene S. diastaticus contained, and one sequence (3.9 kb) in BamHI-digested S. cerevisiae DNA. Tetrad analysis of crosses involving untransformed S. cerevisiae and S. diastaticus indicated that the 4.4-kb homologous sequence cosegregated with the glucoamylase activity, whereas the 3.9-kb fragment was present in each of the meiotic products. Poly(A)+ RNA fractions from vegetative and sporulating diploid cultures of S. cerevisiae and S. diasticus were probed with the 3.9-kb BamHI fragment. Two RNA species, measuring 2.1 and 1.5 kb, were found in both the vegetative and sporulating cultures of S. diastaticus, whereas one 1.5-kb species was present only in the RNA from sporulating cultures of S. cerevisiae.Saccharomyces diastaticus is closely related to Saccharomyces cerevisiae, except that S. diastaticus has the ability to produce and secrete glucoamylase (1). The genetics and biochemistry of glucoamylase production have been well studied, most recently by Erratt and Stewart (11-13), Tamaki (26), and Yamashita and Fukui (27-30). The independent investigations of Erratt and Stewart (11) and Tamaki (26) have led to two nomenclatures for designating the genes for starch fermentation. Tamaki (26) demonstrated the existence of three polymeric genes for starch fermentation: STAI, STA2, and STA3. Erratt and Stewart (11-13) used DEX to designate the gene for dextrin (starch) fermentation; they also found three polymeric genes for dextrin fermentation, one of which was shown to be allelic to STA3. Recently, it was deternined that DEXI is allelic to STA2 and DEX2 is allelic to STAI (lOa).As a continuation of our earlier work on glucoamylase from S. diastaticus, this yeast was used as a donor for the cloning of a glucoamylase gene into S. cerevisiae by functional complementation, using plasmid YEp13 (4) as the cloning vehicle. Functional complementation has been used successfully for cloning other genes in S. cerevisiae (3,16) and, more recently, for cloning the STAJ, DEXI (STA2), and STA3 genes from S. diastaticus (19,28,31 related to the sporulation-specific glucoamylase gene from S. cerevisiae (8) be...

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Genetic and Biochemical Studies on Glucoamylase From Saccharomyces Diastaticus

Cited by 14 publications

References 12 publications

Brewer’s Yeast

Brewer’s Yeast

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Cloning and expression of a Saccharomyces diastaticus glucoamylase gene in Saccharomyces cerevisiae and Schizosaccharomyces pombe

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