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Zhu E, Hiramatsu K, Inoue T, Mori K, Tashiro K, Fujita K, Karashima T, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T. Deficiency of β-xylosidase activity in Aspergillus luchuensis mut. kawachii IFO 4308. Biosci Biotechnol Biochem 2024; 88:816-823. [PMID: 38621718 DOI: 10.1093/bbb/zbae046] [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: 02/08/2024] [Accepted: 04/09/2024] [Indexed: 04/17/2024]
Abstract
In this study, we investigated a deleterious mutation in the β-xylosidase gene, xylA (AkxylA), in Aspergillus luchuensis mut. kawachii IFO 4308 by constructing an AkxylA disruptant and complementation strains of AkxylA and xylA derived from A. luchuensis RIB2604 (AlxylA), which does not harbor the mutation in xylA. Only the AlxylA complementation strain exhibited significantly higher growth and substantial β-xylosidase activity in medium containing xylan, accompanied by an increase in XylA expression. This resulted in lower xylobiose and higher xylose concentrations in the mash of barley shochu. These findings suggest that the mutation in xylA affects xylose levels during the fermentation process. Because the mutation in xylA was identified not only in the genome of strain IFO 4308 but also the genomes of other industrial strains of A. luchuensis and A. luchuensis mut. kawachii, these findings enhance our understanding of the genetic factors that affect the fermentation characteristics.
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Affiliation(s)
- Enkang Zhu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Kentaro Hiramatsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Taiga Inoue
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Kazuki Mori
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka, Japan
| | - Kosuke Tashiro
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka, Japan
| | - Kiyotaka Fujita
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | | | | | - Kayu Okutsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Yumiko Yoshizaki
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Hisanori Tamaki
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Taiki Futagami
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
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Nakagawa T, Yoshimura A, Sawai Y, Hisamatsu K, Akao T, Masaki K. Japanese sake making using wild yeasts isolated from natural environments. Biosci Biotechnol Biochem 2024; 88:231-236. [PMID: 38364793 DOI: 10.1093/bbb/zbae003] [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: 09/29/2023] [Accepted: 01/04/2024] [Indexed: 02/18/2024]
Abstract
Saccharomyces cerevisiae is one of the most important microorganisms for the food industry, including Japanese sake, beer, wine, bread, and other products. For sake making, Kyokai sake yeast strains are considered one of the best sake yeast strains because these strains possess fermentation properties that are suitable for the quality of sake required. In recent years, the momentum for the development of unique sake, which is distinct from conventional sake, has grown, and there is now a demand to develop unique sake yeasts that have different sake making properties than Kyokai sake yeast strains. In this minireview, we focus on "wild yeasts," which inhabit natural environments, and introduce basic research on the wild yeasts for sake making, such as their genetic and sake fermentation aspects. Finally, we also discuss the molecular breeding of wild yeast strains for sake fermentation and the possibility for sake making using wild yeasts.
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Affiliation(s)
- Tomoyuki Nakagawa
- The Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
| | | | - Yoshinori Sawai
- Gifu Prefectural Research Institute for Food Sciences, Gifu, Japan
| | | | - Takeshi Akao
- National Research Institute of Brewing, Higashihiroshima, Hiroshima, Japan
| | - Kazuo Masaki
- National Research Institute of Brewing, Higashihiroshima, Hiroshima, Japan
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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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