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Baba S, Sawada K, Orita R, Kimura K, Goto M, Kobayashi G. Isolation of sake yeast strains from Ariake Sea tidal flats and evaluation of their brewing characteristics. J GEN APPL MICROBIOL 2022; 68:30-37. [DOI: 10.2323/jgam.2021.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shuichiro Baba
- United Graduate School of Agricultural Sciences, Kagoshima University
| | | | - Ryo Orita
- Faculty of Agriculture, Saga University
| | - Kei Kimura
- United Graduate School of Agricultural Sciences, Kagoshima University
| | - Masatoshi Goto
- United Graduate School of Agricultural Sciences, Kagoshima University
| | - Genta Kobayashi
- United Graduate School of Agricultural Sciences, Kagoshima University
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2
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Baba S, Hamasaki T, Sawada K, Orita R, Nagano Y, Kimura K, Goto M, Kobayashi G. Breeding sake yeast and identification of mutation patterns by synchrotron light irradiation. J Biosci Bioeng 2021; 132:265-270. [PMID: 34088597 DOI: 10.1016/j.jbiosc.2021.04.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/26/2021] [Accepted: 04/27/2021] [Indexed: 10/21/2022]
Abstract
Sake yeast is one of the important factors that characterize the aroma and taste of sake. To obtain sake yeast strains with different metabolic capabilities from other strains, breeding of a sake yeast is an effective way. In this study, sake yeast strain Y5201 was mutagenized by synchrotron light irradiation to obtain the mutant strains showing different brewing characteristics from parental strain Y5201, and comparative genome analysis between strain Y5201 and mutant strains was performed to identify mutation points and patterns induced by synchrotron light irradiation. Screening with the drug-resistant and fermentation tests selected the nine mutants (C18, C19, C29, C50, C51, C52, C54, T25, and T49) from the mutagenized Y5201 cells. Principal component analysis results based on the analysis of the small-scale brewing test metabolites showed that the mutant strain C19 was different from other strains, which had higher productivity of ethyl caproate and isoamyl acetate than those of the Y5201. Comparative genome analysis revealed that mutants by synchrotron light irradiation had a higher diversity of single nucleotide substitutions and a higher frequency of Indel (insertion/deletion) in these DNA than ethyl methanesulfonate and UV irradiation. These results suggest that synchrotron light irradiation is an effective and unique mutagen for yeast breeding.
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Affiliation(s)
- Shuichiro Baba
- United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
| | - Tomohiro Hamasaki
- Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
| | - Kazutaka Sawada
- Industrial Technology Center of SAGA, 114 Nabeshimacho, Saga 849-0932, Japan
| | - Ryo Orita
- Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
| | - Yukio Nagano
- United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Analytical Research Center for Experimental Sciences, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
| | - Kei Kimura
- United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
| | - Masatoshi Goto
- United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
| | - Genta Kobayashi
- United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan.
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Negoro H, Kotaka A, Matsumura K, Tsutsumi H, Sahara H, Hata Y. Breeding of high malate‐producing diploid sake yeast with a homozygous mutation in the
VID24
gene. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.366] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hiroaki Negoro
- Research Institute, Gekkeikan Sake Co. Ltd 101 Shimotoba‐koyanagi‐cho, Fushimi‐ku Kyoto 612‐8385 Japan
| | - Atsushi Kotaka
- Research Institute, Gekkeikan Sake Co. Ltd 101 Shimotoba‐koyanagi‐cho, Fushimi‐ku Kyoto 612‐8385 Japan
| | - Kengo Matsumura
- Research Institute, Gekkeikan Sake Co. Ltd 101 Shimotoba‐koyanagi‐cho, Fushimi‐ku Kyoto 612‐8385 Japan
| | - Hiroko Tsutsumi
- Research Institute, Gekkeikan Sake Co. Ltd 101 Shimotoba‐koyanagi‐cho, Fushimi‐ku Kyoto 612‐8385 Japan
| | - Hiroshi Sahara
- Research Institute, Gekkeikan Sake Co. Ltd 101 Shimotoba‐koyanagi‐cho, Fushimi‐ku Kyoto 612‐8385 Japan
| | - Yoji Hata
- Research Institute, Gekkeikan Sake Co. Ltd 101 Shimotoba‐koyanagi‐cho, Fushimi‐ku Kyoto 612‐8385 Japan
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Okuda M, Akao T, Sumihiro M, Mizuno M, Goto-Yamamoto N. Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Umeliqueur). JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.346] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Masaki Okuda
- National Research Institute of Brewing; Higashihiroshima Japan
| | - Takeshi Akao
- National Research Institute of Brewing; Higashihiroshima Japan
| | | | - Megumi Mizuno
- National Research Institute of Brewing; Higashihiroshima Japan
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5
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Negoro H, Kotaka A, Matsumura K, Tsutsumi H, Hata Y. Enhancement of malate-production and increase in sensitivity to dimethyl succinate by mutation of the VID24 gene in Saccharomyces cerevisiae. J Biosci Bioeng 2016; 121:665-671. [DOI: 10.1016/j.jbiosc.2015.11.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 10/23/2015] [Accepted: 11/12/2015] [Indexed: 10/22/2022]
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6
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Sawada K, Kitagaki H. Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation. PeerJ 2016; 4:e1552. [PMID: 26839744 PMCID: PMC4734444 DOI: 10.7717/peerj.1552] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Accepted: 12/10/2015] [Indexed: 12/15/2022] Open
Abstract
Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondrial electron transport chain. However, the interaction between these pathways has not been investigated. In this study, we showed that the major proportion of unsaturated fatty acids of ester-linked lipids in sake fermentation mash is derived from the sake yeast rather than from rice or koji (rice fermented with Aspergillus). Additionally, during alcoholic fermentation, inhibition of the residual mitochondrial activity of sake yeast increases the levels of unsaturated fatty acids of ester-linked lipids. These findings indicate that the residual activity of the mitochondrial electron transport chain reduces molecular oxygen levels and decreases the synthesis of unsaturated fatty acids, thereby increasing the synthesis of estery flavors by sake yeast. This is the first report of a novel link between residual mitochondrial transmembrane potential and the synthesis of unsaturated fatty acids by the brewery yeast during alcoholic fermentation.
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Affiliation(s)
- Kazutaka Sawada
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan; Industrial Technology Center of Saga Prefecture, Saga city, Saga, Japan
| | - Hiroshi Kitagaki
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Japan; Department of Environmental Science, Faculty of Agriculture, Saga University, Saga city, Saga, Japan
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Oba T, Kusumoto K, Kichise Y, Izumoto E, Nakayama S, Tashiro K, Kuhara S, Kitagaki H. Variations in mitochondrial membrane potential correlate with malic acid production by natural isolates ofSaccharomyces cerevisiaesake strains. FEMS Yeast Res 2014; 14:789-96. [DOI: 10.1111/1567-1364.12170] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 05/01/2014] [Accepted: 05/21/2014] [Indexed: 11/30/2022] Open
Affiliation(s)
- Takahiro Oba
- Biotechnology and Food Research Institute; Fukuoka Industrial Technology Center; Kurume Fukuoka Japan
| | - Kenichi Kusumoto
- Biotechnology and Food Research Institute; Fukuoka Industrial Technology Center; Kurume Fukuoka Japan
| | - Yuki Kichise
- Department of Biochemistry and Applied Chemistry; Kurume National College of Technology; Kurume Fukuoka Japan
| | - Eiji Izumoto
- Department of Biochemistry and Applied Chemistry; Kurume National College of Technology; Kurume Fukuoka Japan
| | - Shunichi Nakayama
- Department of Fermentation Science and Technology; Faculty of Applied Bio-science; Tokyo University of Agriculture; Setagaya-ku Tokyo Japan
| | - Kosuke Tashiro
- Graduate School of Genetic Resources Technology; Kyushu University; Higashi-ku Fukuoka Japan
| | - Satoru Kuhara
- Graduate School of Genetic Resources Technology; Kyushu University; Higashi-ku Fukuoka Japan
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8
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Su J, Wang T, Wang Y, Li YY, Li H. The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry. Appl Microbiol Biotechnol 2014; 98:2395-413. [DOI: 10.1007/s00253-014-5508-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Revised: 12/24/2013] [Accepted: 12/28/2013] [Indexed: 10/25/2022]
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9
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Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function. Appl Environ Microbiol 2013; 80:1002-12. [PMID: 24271183 DOI: 10.1128/aem.03130-13] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Saccharomyces cerevisiae sake yeast strain Kyokai no. 7 has one of the highest fermentation rates among brewery yeasts used worldwide; therefore, it is assumed that it is not possible to enhance its fermentation rate. However, in this study, we found that fermentation by sake yeast can be enhanced by inhibiting mitophagy. We observed mitophagy in wild-type sake yeast during the brewing of Ginjo sake, but not when the mitophagy gene (ATG32) was disrupted. During sake brewing, the maximum rate of CO2 production and final ethanol concentration generated by the atg32Δ laboratory yeast mutant were 7.50% and 2.12% higher than those of the parent strain, respectively. This mutant exhibited an improved fermentation profile when cultured under limiting nutrient concentrations such as those used during Ginjo sake brewing as well as in minimal synthetic medium. The mutant produced ethanol at a concentration that was 2.76% higher than the parent strain, which has significant implications for industrial bioethanol production. The ethanol yield of the atg32Δ mutant was increased, and its biomass yield was decreased relative to the parent sake yeast strain, indicating that the atg32Δ mutant has acquired a high fermentation capability at the cost of decreasing biomass. Because natural biomass resources often lack sufficient nutrient levels for optimal fermentation, mitophagy may serve as an important target for improving the fermentative capacity of brewery yeasts.
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Agrimi G, Mena MC, Izumi K, Pisano I, Germinario L, Fukuzaki H, Palmieri L, Blank LM, Kitagaki H. Improved sake metabolic profile during fermentation due to increased mitochondrial pyruvate dissimilation. FEMS Yeast Res 2013; 14:249-60. [DOI: 10.1111/1567-1364.12120] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 10/10/2013] [Accepted: 10/16/2013] [Indexed: 11/28/2022] Open
Affiliation(s)
- Gennaro Agrimi
- Department of Biosciences, Biotechnologies and Biopharmaceutics; University of Bari; Bari Italy
| | - Maria C. Mena
- Department of Biosciences, Biotechnologies and Biopharmaceutics; University of Bari; Bari Italy
| | - Kazuki Izumi
- Department of Environmental Sciences; Faculty of Agriculture; Saga University; Saga Japan
| | - Isabella Pisano
- Department of Biosciences, Biotechnologies and Biopharmaceutics; University of Bari; Bari Italy
| | - Lucrezia Germinario
- Department of Biosciences, Biotechnologies and Biopharmaceutics; University of Bari; Bari Italy
| | - Hisashi Fukuzaki
- Department of Environmental Sciences; Faculty of Agriculture; Saga University; Saga Japan
| | - Luigi Palmieri
- Department of Biosciences, Biotechnologies and Biopharmaceutics; University of Bari; Bari Italy
- CNR Institute of Biomembranes and Bioenergetics; Bari Italy
| | - Lars M. Blank
- ABBt - Aachen Biology and Biotechnology; Institute of Applied Microbiology - iAMB; RWTH Aachen University; Aachen Germany
| | - Hiroshi Kitagaki
- Department of Environmental Sciences; Faculty of Agriculture; Saga University; Saga Japan
- Department of Biochemistry and Applied Biosciences; United Graduate School of Agricultural Sciences; Kagoshima University; Kagoshima Japan
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11
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Mitochondrial metabolism and stress response of yeast: Applications in fermentation technologies. J Biosci Bioeng 2013; 117:383-93. [PMID: 24210052 DOI: 10.1016/j.jbiosc.2013.09.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 08/27/2013] [Accepted: 09/17/2013] [Indexed: 11/22/2022]
Abstract
Mitochondria are sites of oxidative respiration. During sake brewing, sake yeasts are exposed to long periods of hypoxia; the structure, role, and metabolism of mitochondria of sake yeasts have not been studied in detail. It was first elucidated that the mitochondrial structure of sake yeast transforms from filamentous to dotted structure during sake brewing, which affects malate metabolism. Based on the information of yeast mitochondria during sake brewing, practical technologies have been developed; (i) breeding pyruvate-underproducing sake yeast by the isolation of a mutant resistant to an inhibitor of mitochondrial pyruvate transport; and (ii) modifying malate and succinate production by manipulating mitochondrial activity. During the bread-making process, baker's yeast cells are exposed to a variety of baking-associated stresses, such as freeze-thaw, air-drying, and high sucrose concentrations. These treatments induce oxidative stress generating reactive oxygen species due to mitochondrial damage. A novel metabolism of proline and arginine catalyzed by N-acetyltransferase Mpr1 in the mitochondria eventually leads to synthesis of nitric oxide, which confers oxidative stress tolerance on yeast cells. The enhancement of proline and arginine metabolism could be promising for breeding novel baker's yeast strains that are tolerant to multiple baking-associated stresses. These new and practical methods provide approaches to improve the processes in the field of industrial fermentation technologies.
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12
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Kosugi S, Kiyoshi K, Oba T, Kusumoto K, Kadokura T, Nakazato A, Nakayama S. Isolation of a high malic and low acetic acid-producing sake yeast Saccharomyces cerevisiae strain screened from respiratory inhibitor 2,4-dinitrophenol (DNP)-resistant strains. J Biosci Bioeng 2013; 117:39-44. [PMID: 23867095 DOI: 10.1016/j.jbiosc.2013.06.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 06/14/2013] [Accepted: 06/14/2013] [Indexed: 11/29/2022]
Abstract
We isolated 2,4-dinitrophenol (DNP)-resistant sake yeast strains by UV mutagenesis. Among the DNP-resistant mutants, we focused on strains exhibiting high malic acid and low acetic acid production. The improved organic acid composition is unlikely to be under the control of enzyme activities related to malic and acetic acid synthesis pathways. Instead, low mitochondrial activity was observed in DNP-resistant mutants, indicating that the excess pyruvic acid generated during glycolysis is not metabolized in the mitochondria but converted to malic acid in the cytosol. In addition, the NADH/NAD(+) ratio of the DNP-resistant strains was higher than that of the parental strain K901. These results suggest that the increased NADH/NAD(+) ratio together with the low mitochondrial activity alter the organic acid composition because malic acid synthesis requires NADH, while acetic acid uses NAD(+).
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Affiliation(s)
- Shingo Kosugi
- Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture, Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156-8502, Japan
| | - Keiji Kiyoshi
- Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture, Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156-8502, Japan
| | - Takahiro Oba
- Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center, 1465-5 Kurume, Fukuoka 839-0861, Japan
| | - Kenichi Kusumoto
- Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center, 1465-5 Kurume, Fukuoka 839-0861, Japan
| | - Toshimori Kadokura
- Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture, Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156-8502, Japan
| | - Atsumi Nakazato
- Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture, Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156-8502, Japan
| | - Shunichi Nakayama
- Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture, Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156-8502, Japan.
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13
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Kitagaki H, Kitamoto K. Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives. Annu Rev Food Sci Technol 2013; 4:215-35. [DOI: 10.1146/annurev-food-030212-182545] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hiroshi Kitagaki
- Department of Environmental Sciences, Faculty of Agriculture, Saga University, Saga 840-8502, Japan;
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-8580, Japan
| | - Katsuhiko Kitamoto
- Department of Biotechnology, Graduate School of Agricultural and Life Sciences, University of Tokyo, Tokyo 113-8657, Japan;
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14
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Nakayama S, Tabata K, Oba T, Kusumoto K, Mitsuiki S, Kadokura T, Nakazato A. Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28. J Biosci Bioeng 2012; 114:281-5. [DOI: 10.1016/j.jbiosc.2012.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2011] [Revised: 04/09/2012] [Accepted: 04/13/2012] [Indexed: 10/28/2022]
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15
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Motomura S, Horie K, Kitagaki H. Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.7] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- S. Motomura
- Department of Environmental Sciences; Saga University; 1 Honjo-cho; Saga; 840-8502; Japan
| | - K. Horie
- Department of Environmental Sciences; Saga University; 1 Honjo-cho; Saga; 840-8502; Japan
| | - H. Kitagaki
- Department of Environmental Sciences; Saga University; 1 Honjo-cho; Saga; 840-8502; Japan
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16
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Yoshida S, Yokoyama A. Identification and characterization of genes related to the production of organic acids in yeast. J Biosci Bioeng 2012; 113:556-61. [DOI: 10.1016/j.jbiosc.2011.12.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 12/15/2011] [Accepted: 12/26/2011] [Indexed: 12/15/2022]
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17
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A loss-of-function mutation in the PAS kinase Rim15p is related to defective quiescence entry and high fermentation rates of Saccharomyces cerevisiae sake yeast strains. Appl Environ Microbiol 2012; 78:4008-16. [PMID: 22447585 DOI: 10.1128/aem.00165-12] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Sake yeast cells have defective entry into the quiescent state, allowing them to sustain high fermentation rates. To reveal the underlying mechanism, we investigated the PAS kinase Rim15p, which orchestrates initiation of the quiescence program in Saccharomyces cerevisiae. We found that Rim15p is truncated at the carboxyl terminus in modern sake yeast strains as a result of a frameshift mutation. Introduction of this mutation or deletion of the full-length RIM15 gene in a laboratory strain led to a defective stress response, decreased synthesis of the storage carbohydrates trehalose and glycogen, and impaired G(1) arrest, which together closely resemble the characteristic phenotypes of sake yeast. Notably, expression of a functional RIM15 gene in a modern sake strain suppressed all of these phenotypes, demonstrating that dysfunction of Rim15p prevents sake yeast cells from entering quiescence. Moreover, loss of Rim15p or its downstream targets Igo1p and Igo2p remarkably improved the fermentation rate in a laboratory strain. This finding verified that Rim15p-mediated entry into quiescence plays pivotal roles in the inhibition of ethanol fermentation. Taken together, our results suggest that the loss-of-function mutation in the RIM15 gene may be the key genetic determinant of the increased ethanol production rates in modern sake yeast strains.
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18
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Fluorescent proteins in microbial biotechnology—new proteins and new applications. Biotechnol Lett 2011; 34:175-86. [DOI: 10.1007/s10529-011-0767-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2011] [Accepted: 09/29/2011] [Indexed: 10/17/2022]
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19
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Akao T, Yashiro I, Hosoyama A, Kitagaki H, Horikawa H, Watanabe D, Akada R, Ando Y, Harashima S, Inoue T, Inoue Y, Kajiwara S, Kitamoto K, Kitamoto N, Kobayashi O, Kuhara S, Masubuchi T, Mizoguchi H, Nakao Y, Nakazato A, Namise M, Oba T, Ogata T, Ohta A, Sato M, Shibasaki S, Takatsume Y, Tanimoto S, Tsuboi H, Nishimura A, Yoda K, Ishikawa T, Iwashita K, Fujita N, Shimoi H. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7. DNA Res 2011; 18:423-34. [PMID: 21900213 PMCID: PMC3223075 DOI: 10.1093/dnares/dsr029] [Citation(s) in RCA: 115] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
The term ‘sake yeast’ is generally used to indicate the Saccharomyces cerevisiae strains that possess characteristics distinct from others including the laboratory strain S288C and are well suited for sake brewery. Here, we report the draft whole-genome shotgun sequence of a commonly used diploid sake yeast strain, Kyokai no. 7 (K7). The assembled sequence of K7 was nearly identical to that of the S288C, except for several subtelomeric polymorphisms and two large inversions in K7. A survey of heterozygous bases between the homologous chromosomes revealed the presence of mosaic-like uneven distribution of heterozygosity in K7. The distribution patterns appeared to have resulted from repeated losses of heterozygosity in the ancestral lineage of K7. Analysis of genes revealed the presence of both K7-acquired and K7-lost genes, in addition to numerous others with segmentations and terminal discrepancies in comparison with those of S288C. The distribution of Ty element also largely differed in the two strains. Interestingly, two regions in chromosomes I and VII of S288C have apparently been replaced by Ty elements in K7. Sequence comparisons suggest that these gene conversions were caused by cDNA-mediated recombination of Ty elements. The present study advances our understanding of the functional and evolutionary genomics of the sake yeast.
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Affiliation(s)
- Takeshi Akao
- National Research Institute of Brewing, Higashi-hiroshima, Japan
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van Zutphen T, van der Klei IJ. Quantitative analysis of organelle abundance, morphology and dynamics. Curr Opin Biotechnol 2011; 22:127-32. [DOI: 10.1016/j.copbio.2010.10.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2010] [Revised: 10/27/2010] [Accepted: 10/27/2010] [Indexed: 10/18/2022]
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21
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Mitochondrial-morphology-targeted breeding of industrial yeast strains for alcohol fermentation. Biotechnol Appl Biochem 2009; 53:145-53. [DOI: 10.1042/ba20090032] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Current awareness on yeast. Yeast 2006. [DOI: 10.1002/yea.1617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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