Spontaneous Attenuation of Alcoholic Fermentation via the Dysfunction of Cyc8p in .

A cell population characterized by the release of glucose repression and known as [] emerges spontaneously in the yeast . This study revealed that the [] variants exhibit retarded alcoholic fermentation when glucose is the sole carbon source. To identify the key to the altered glucose response, the gene expression profile of [] cells was examined.

Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [GAR] non-genetic element.

In traditional kimoto-type sake production, cells of Saccharomyces cerevisiae sake yeast are grown in a starter mash generated by lactate fermentation by lactic acid bacteria (LAB) such as Leuconostoc mesenteroides and Lactobacillus sakei. However, the microbial interactions between sake yeast and kimoto LAB have not been well analyzed. Since the formation of a prion-like element (designated [GAR]) in yeast cells is promoted by bacteria, we here examined the associated phenotype (i.