Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of Yeast .

The HHP inactivation behaviors of Niigata yeast strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in mash, in a laboratory-scale brewing process. The piezotolerance of strain S9arg, shown after cultivation in a YPD medium containing 2% glucose, decreased to become piezosensitive with increasing glucose concentrations in YPD media. In contrast, the piezosensitivity of a mutant strain UV1, shown after cultivation in the YPD medium containing 2% glucose, decreased to become piezotolerant with increasing glucose concentrations in the YPD medium.

Isolation and physiological properties of methanogenic archaea that degrade tetramethylammonium hydroxide.

Tetramethylammonium hydroxide (TMAH) is a known toxic chemical used in the photolithography process of semiconductor photoelectronic processes. Significant amounts of wastewater containing TMAH are discharged from electronic industries. It is therefore attractive to apply anaerobic treatment to industrial wastewater containing TMAH.

Genomic and Metabolomic Analyses of a Piezosensitive Mutant of and Application for Generation of Piezosensitive Niigata- Yeast Strains.

A sparkling-type draft cloudy (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype has a high potential market value, since it retains the fresh taste and flavor similar to draft while avoiding over-fermentation. From an economic point of view, a lower pressure level for HHP pasteurization is still required.