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Ushiyama Y, Nishida I, Tomiyama S, Tanaka H, Kume K, Hirata D. Search for protein kinase(s) related to cell growth or viability maintenance in the presence of ethanol in budding and fission yeasts. Biosci Biotechnol Biochem 2024; 88:804-815. [PMID: 38592956 DOI: 10.1093/bbb/zbae044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Accepted: 03/29/2024] [Indexed: 04/11/2024]
Abstract
Alcohol fermentation comprises two phases: phase 1, alcohol fermentation occurs while yeast cells proliferate; phase 2, growth stops and alcohol fermentation continues. We categorized genes related to proliferation in low ethanol (phase 1) and viability in high ethanol (phase 2) as Alcohol Growth Ability (AGA) and Alcohol Viability (ALV), respectively. Although genes required for phase 1 are examined in budding yeast, those for phase 2 are unknown. We set conditions for ALV screening, searched for protein kinases (PKs) related to ALV in budding yeast, and expanded two screenings to fission yeast. Bub1 kinase was important for proliferation in low ethanol but not for viability in high ethanol, suggesting that the important PKs differ between the two phases. It was indeed the case. Further, 3 common PKs were identified as AGA in both yeasts, suggesting that the important cellular mechanism in phase 1 is conserved in both yeasts, at least partially.
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Affiliation(s)
- Yuto Ushiyama
- Sakeology Course, Graduate School of Science and Technology, Niigata University, Ikarashi, Niigata, Japan
| | - Ikuhisa Nishida
- Sakeology Center, Niigata University, Ikarashi, Niigata, Japan
| | - Saki Tomiyama
- Sakeology Course, Graduate School of Science and Technology, Niigata University, Ikarashi, Niigata, Japan
| | - Hitomi Tanaka
- Sakeology Course, Graduate School of Science and Technology, Niigata University, Ikarashi, Niigata, Japan
| | - Kazunori Kume
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan
| | - Dai Hirata
- Sakeology Course, Graduate School of Science and Technology, Niigata University, Ikarashi, Niigata, Japan
- Sakeology Center, Niigata University, Ikarashi, Niigata, Japan
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan
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Shibata Y, Yamada T, Ikeda Y, Kanai M, Fujii T, Akao T, Goshima T, Isogai A, Takahashi T. Effect of S-adenosyl-methionine accumulation on hineka odor in sake brewed with a non-Kyokai yeast. J Biosci Bioeng 2024; 137:268-273. [PMID: 38310037 DOI: 10.1016/j.jbiosc.2024.01.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 02/05/2024]
Abstract
Hineka is a type of off-flavor of sake and is attributed to the presence of several compounds, including a major one called dimethyl trisulfide (DMTS). The production of the main precursor of DMTS involves yeast methionine salvage pathway. The DMTS-producing potential (DMTS-pp) of sake brewed using the Km67 strain, a non-Kyokai sake yeast, is lower than that of sake brewed using Kyokai yeast; however, the detailed mechanism is unclear. We focused on S-adenosyl-methionine (SAM) and aimed to elucidate the mechanism that prevents DMTS production in sake brewed using the Km67 strain. We revealed that SAM is involved in DMTS production in sake, and that the conversion of SAM to the DMTS precursor occurs through an enzymatic reaction rather than a chemical reaction. Based on previous reports on ADO1 and MDE1 genes, sake brewing tests were performed using the Km67 Δmde1, Δado1, and Δmde1Δado1 strains. A comparison of the SAM content of pressed sake cakes and DMTS-pp of sake produced using the Km67 Δado1 strain showed an increase in both SAM content and DMTS-pp compared to those produced using the parent strain. However, the Km67 Δmde1Δado1 strain showed little increase in DMTS-pp compared to the Km67 Δmde1 strain, despite an increase in SAM content. These results suggest that SAM accumulation in yeast plays a role in the production of DMTS in sake through the methionine salvage pathway. Moreover, the low SAM-accumulation characteristic of the Km67 strain contributes to low DMTS production in sake.
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Affiliation(s)
- Yusuke Shibata
- General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan.
| | - Tasuku Yamada
- General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan
| | - Yuriko Ikeda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Muneyoshi Kanai
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Tsutomu Fujii
- Faculty of Food and Agricultural Sciences, Fukushima University, 1 Kanayagawa, Fukushima 960-1296, Japan
| | - Takeshi Akao
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Tetsuya Goshima
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Atsuko Isogai
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Toshinari Takahashi
- General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan
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Hanková M, Čížková H. Sensory active substances causing off-odour in liquid whey during storage. POTRAVINARSTVO 2020. [DOI: 10.5219/1324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p <0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.
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Yamasaki R, Goshima T, Oba K, Isogai A, Ohdoi R, Hirata D, Akao T. Characteristic analysis of the fermentation and sporulation properties of the traditional sake yeast strain Hiroshima no.6. Biosci Biotechnol Biochem 2019; 84:842-853. [PMID: 31868109 DOI: 10.1080/09168451.2019.1706441] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
General sake yeasts (e.g., Kyokai no.7, K7) show high fermentation ability and low sporulation frequency. Former is related to stress-response defect due to the loss-of-function of MSN4 and RIM15. Later is mainly caused by low IME1 expression, leading to difficulty in breeding and genetic analysis. Sake yeast Hiroshima no.6 (H6), which had been applied for sake fermentation, has sporulation ability. However, its detailed properties have not been unveiled. Here we present that the fermentation ability of H6 is suitable for sake brewing, and the precursor of dimethyl trisulfide in sake from H6 is low. MSN4 but not RIM15 of H6 has the same mutation as K7. Our phylogenetic analysis indicated that H6 is closely related to the K7 group. Unlike K7, H6 showed normal sporulation frequency in a partially RIM15-dependent manner, and IME1 in H6 was expressed. H6 possesses excellent properties as a partner strain for breeding by crossing.
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Affiliation(s)
- Risa Yamasaki
- National Research Institute of Brewing, Higashi-Hiroshima, Japan.,Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.,Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan
| | - Tetsuya Goshima
- National Research Institute of Brewing, Higashi-Hiroshima, Japan
| | - Kenji Oba
- Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan
| | - Atsuko Isogai
- National Research Institute of Brewing, Higashi-Hiroshima, Japan.,Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan
| | - Ritsushi Ohdoi
- Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan
| | - Dai Hirata
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.,Sake Research Center, Asahi Sake Brewing Co., Niigata, Japan.,Sakeology Center, Niigata University, Niigata, Japan
| | - Takeshi Akao
- National Research Institute of Brewing, Higashi-Hiroshima, Japan.,Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan
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Tamada Y, Tokui M, Yamashita N, Kubodera T, Akashi T. Analyzing the relationship between the inorganic element profile of sake dilution water and dimethyl trisulfide formation using multi-element profiling. J Biosci Bioeng 2019; 127:710-713. [DOI: 10.1016/j.jbiosc.2018.11.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 11/26/2018] [Accepted: 11/27/2018] [Indexed: 11/26/2022]
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Takao Y, Takahashi T, Yamada T, Goshima T, Isogai A, Sueno K, Fujii T, Akao T. Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing. J Biosci Bioeng 2018; 126:617-623. [DOI: 10.1016/j.jbiosc.2018.05.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 05/02/2018] [Accepted: 05/08/2018] [Indexed: 11/24/2022]
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Selective adsorption of 1,3-dimethyltrisulfane (DMTS) responsible for aged odour in Japanese sake using supported gold nanoparticles. Sci Rep 2018; 8:16064. [PMID: 30375418 PMCID: PMC6207770 DOI: 10.1038/s41598-018-34217-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Accepted: 10/15/2018] [Indexed: 12/04/2022] Open
Abstract
Gold (Au) nanoparticles (NPs) supported on SiO2 (Au/SiO2) were prepared by a practical impregnation method and applied as an adsorbent for 1,3-dimethyltrisulfane (DMTS), which is responsible for an unpleasant odour in drinks, especially Japanese sake. Compared with a conventional adsorbent, activated carbon, Au/SiO2 selectively reduced the DMTS concentration in Japanese sake without decreasing the concentrations of other aromatic components. DFT calculations revealed that the selective adsorption of DMTS occurred through the formation of a stable intermediate. The size of the supported Au NPs was controlled by the preparation conditions and determined from TEM observations and XRD measurements, and the size was ranged from 2.4 nm to 30 nm. Au/SiO2 having Au NPs with a diameter of 2.4 nm adsorbed DMTS the most efficiently. Smaller Au NPs showed better DMTS adsorption capabilities because larger amounts of Au atoms were exposed on their surfaces in the size range of this study. Langmuir-type monolayer adsorption and one-to-one binding of Au–S are proposed to occur based on an adsorption isotherm experiment. Even though significant differences of the fruity aroma score were not observed in the sensory evaluation between Au/SiO2 and activated carbon for this less aromatic Japanese sake, Au/SiO2 selectively decreased the DMTS concentration in the instrumental analysis.
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Ikeda Y, Isogai A, Moriyoshi Y, Kanda R, Iwashita K, Fujii T. Construction of sake yeast with low production of dimethyl trisulfide precursor by a self-cloning method. J Biosci Bioeng 2018; 125:419-424. [DOI: 10.1016/j.jbiosc.2017.11.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 10/19/2017] [Accepted: 11/06/2017] [Indexed: 11/26/2022]
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Nishibori N, Kuroda A, Yamada O, Goto-Yamamoto N. Factors Affecting Dimethyl Trisulfide Formation in Wine. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.241] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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