Abstract: The present invention provides a method for producing human ceramide in a yeast cell. The method of the present invention comprises: 1) introducing the sphingoid ?4-desaturase gene (DES1) by transformation of the yeast cell; 2) abolishing the expression of the yeast sphinganine C4-hydroxylase gene (SUR2) by transformation of the yeast cell; and 3) abolishing the expression of the yeast sphingoid base kinase gene (LCB4) by transformation of the yeast cell.

Abstract: The present invention relates to an instrument, a method and a kit for detecting a microorganism contaminating a subject test sample, which enables one to quickly and accurately identify the microorganism with an easy operation. The instrument for detecting a microorganism according to the present invention relates to a microarray type instrument in which oligonucleotides prepared based on nucleotide sequences specific to the species and genus to which the subject microorganism belongs have been immobilized onto a surface of a substrate. Based on the presence or absence of hybridization of the probes prepared from the test sample with the oligonucleotides immobilized onto the surface of the substrate, the present invention makes it possible to detect and/or identify the microorganism in the test sample easily, quickly and accurately.

Abstract: The present invention provides a method for producing human ceramide in a yeast cell. The method of the present invention comprises: 1) introducing the sphingoid ?4-desaturase gene (DES1) by transformation of the yeast cell; 2) abolishing the expression of the yeast sphinganine C4-hydroxylase gene (SUR2) by transformation of the yeast cell; and 3) abolishing the expression of the yeast sphingoid base kinase gene (LCB4) by transformation of the yeast cell.

Abstract: A micro array instrument is used in which an oligonucleotide based on a species- or genus-specific nucleotide sequence of subject bacteria is immobilized on a surface of a substrate. By confirming whether the oligonucleotide immobilized on the substrate has hybridized with a probe prepared from a test sample, bacteria contained in the test sample can be detected and identified easily, quickly, and accurately.

Abstract: The present invention relates to a gene encoding glycogen branching enzyme and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GLC3 gene encoding a glycogen branching enzyme Glc3p in brewer's yeast, especially non-ScGLC3 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc.

Abstract: The present invention relates to an alcohol acetyl transferase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of ATF2 gene encoding brewery yeast alcohol acetyl transferase Atf2p, particularly nonScATF2 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.

Abstract: The present invention relates to a tryptophan transporter gene and to uses of the gene. The invention relates in particular to a brewer's yeast which can control the tryptophan assimilation ability, alcoholic beverages produced using such yeast, and a method of producing such alcoholic beverages. More specifically, the invention relates to a yeast which can control the tryptophan assimilation ability by controlling the level of expression of the TAT2 gene which codes for the tryptophan transporter Tat2p in brewer's yeast, particularly of the nonScTAT2 gene characteristic to beer yeast, and to a method of producing alcoholic beverages using such yeast.

Abstract: Provided herein are a method for selecting a gene participating in the desired brewing character and compiling a database of the whole genome sequence of industrial yeast; identifying a gene participating in a brewing characteristic from the database; functional analysis of the gene; and a DNA array of the whole genome sequences of an industrial yeast. Also provided are a method for yeast breeding; a method of producing an alcoholic beverage with improved quality; and a screening method to identify genes that increase productivity and/or improve flavor in the production of an alcohol or an alcoholic beverage by (A) analyzing a whole industrial yeast genome sequence, (B) comparing the genome sequence with the genome sequence of S. cerevisiae, (C) selecting a gene of the industrial yeast encoding having 70 to 97% identity to an amino acid sequence of S. cerevisiae; and (D) analyzing the selected gene.

Abstract: The present invention provides methods for producing human ceramide in a yeast cell. The methods of the present invention comprise: 1) introducing the sphingoid ?4-desaturase gene (DES1) by transformation of the yeast cell; and 2) abolishing the expression of the yeast sphinganine C4-hydroxylase gene (SUR2) by transformation of the yeast cell.

Abstract: The invention relates to a method for identifying a useful protein of brewery yeast. More specifically, the invention relates to (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.

Abstract: The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is controlled by controlling the expression level of MET16 gene encoding brewery yeast phosphoadenylyl sulfate reductase Met16p, particularly non-ScMET16 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relates to a yeast whose hydrogen sulfide-producing capability that increases the product flavor is controlled by enhancing the expression level of MET17 gene encoding brewery yeast O-acetylhomoserinesulfhydorelace Met17p, particularly non-ScMET17 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: A micro array instrument is used in which an oligonucleotide based on a species- or genus-specific nucleotide sequence of subject bacteria is immobilized on a surface of a substrate. By confirming whether the oligonucleotide immobilized on the substrate has hybridized with a probe prepared from a test sample, bacteria contained in the test sample can be detected and identified easily, quickly, and accurately.

Abstract: The present invention relates to a brewer's yeast which produces alcoholic beverages having an ability for reducing the haze level, alcoholic beverages produced using such a yeast, and a method of producing such alcoholic beverages. More specifically, the present invention relates to a yeast which can reduce the level of haze in the product by increasing the level of expression of ScCWP2 gene encoding cell wall mannoprotein Cwp2p in brewer's yeast, or non-ScCWP2 gene characteristic to beer yeast, and to a method of producing alcoholic beverages using such a yeast.

Abstract: The present invention relates to a glycerol channel gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent body and mellowness, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing glycerol, which contribute to body and mellowness of products, was controlled by controlling expression level of FPS1 gene encoding brewery yeast glycerol channel Fps1p, particularly non-ScFPS1 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.

Abstract: The present invention relates to an acyl-CoA: ethanol O-acyltransferase/esterase gene 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 ester, which contribute to aroma and flavor of products, is controlled by regulating expression level of EHT1 gene encoding a protein (Eht1p) that is an acyl-CoA: ethanol O-acyltransferase/esterase in a brewery yeast, especially the nonScEHT1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: The present invention relates to a esterase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of IAH1 gene encoding brewery yeast esterase Iah1p, particularly nonScIAH1 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.

Abstract: The present invention relates to a branched-chain amino acid aminotransferase gene and a use thereof, particularly, to a brewery yeast for producing alcoholic drinks with enhanced flavor, to alcoholic drinks produced with said yeast and to a method for producing said drinks. More particularly, the present invention relates to a yeast whose capacity of producing amyl alcohol and/or isobutanol and/or isoamyl acetate that contribute to the product flavor is controlled by controlling the expression levels of BAT1 and BAT2 genes coding for brewery yeast branched-chain amino acid aminotransferases Bat1p and Bat2p, respectively, particularly nonScBAT1 or nonScBAT2 gene specific to lager brewing yeast, and to a method for producing alcoholic drinks using said yeast.

Abstract: The present invention relates to a gene capable of improving low temperature performance (low temperature fermentability and/or low temperature resistance) and use thereof, in particular, to a brewery yeast with superior low temperature performance, alcoholic beverages produced using said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose low temperature performance is improved by amplifying expression level of DLT1 gene encoding Dltlp capable of improving low temperature performance of a brewery yeast, especially non-ScDLT1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages using said yeast.

Abstract: The present invention relates to an dihydroxy-acid dehydratase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages having 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 level of producing total vicinal diketones, especially level of producing diacetyl, that are responsible off-flavor of the product, is reduced by amplifying the expression level of ILV3 gene encoding brewery yeast dihydroxy-acid dehydratase ILV3p, particularly non-ScILV3 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.