@article{oai:repository.naro.go.jp:00002963,
 author = {安藤, 聡 and ANDO, Akira and 島, 純 and SHIMA, Jun},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {Disruption of the acid trehalase gene (ATH1) by genetic modification (GM) improves the freeze tolerance of baker's yeast, which is crucial for frozen-dough baking. We previously reported that ATH1 disruption does not promote the survival of viable cells and DNA of baker's yeast in simulated natural environments. In this study, the effect of inoculation of a GM yeast strain on viable cell numbers and microbial communities of indigenous microorganisms in simulated natural environments was assessed by using the ATH1 disruptant as a model GM yeast. The microbial community compositions were evaluated by using denaturing gradient gel electrophoresis (DGGE) of rDNAs. Changes in the number of viable cells and the DGGE band patterns of environmental samples inoculated with the GM strain were nearly the same as those inoculated with the wild-type (WT) strain, suggesting that the effect of the GM strain on microbial communities is not significantly different from that of the WT strain., 遺伝子組換えによる酸性トレハラーゼ遺伝子 (ATH1) の破壊は, 冷凍生地製パン法において重要であるパン酵母の冷凍耐性を向上させる. 我々は以前に, ATH1破壊が模擬的自然環境中におけるパン酵母の生存やDNA 残存性を促進しないことを報告した. 本研究では, 遺伝子組換え酵母のモデルとしてATH1破壊株を使用し, 模擬的自然環境への遺伝子組換え酵母の接種が環境中の微生物集団に与える影響について検討した. 微生物集団構成については, rDNA の変性剤濃度勾配ゲル電気泳動 (DGGE) を用いて評価した. 遺伝子組換え酵母を接種した模擬環境試料中の微生物生菌数およびDGGE バンドパターンの推移は, 野生型酵母を接種した試料中のそれと同等であったことから, 各株が微生物集団に与える影響には顕著な差異はないものと示唆された.},
 pages = {31--38},
 title = {遺伝子組換え実用パン酵母が模擬的自然環境中の微生物集団に与える影響},
 volume = {73},
 year = {2009},
 yomi = {アンドウ, アキラ and シマ, ジュン}
}