The presence of mitochondria during alcohol fermentation has not been studied. Here, we examined the yeast mitochondrial structure during sake brewing using the green fluorescent protein. Mitochondrial structures were observed throughout brewing and they fragmented as brewing proceeded. This study is the first to show direct evidence of the presence of mitochondria during alcohol fermentation.
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Article Synopsis
- * To improve this process, researchers used metabolome analysis to evaluate yeast strains after screening for desired traits, leading to the selection of 110 sake yeast candidates cultured in a controlled environment.
- * The study found that the metabolomic data from small-scale cultures was consistent with larger fermentation tests, suggesting the effectiveness of metabolome analysis in identifying yeast strains with specific desirable traits, marking a novel approach for yeast breeding in sake production.
Screening using loop-mediated isothermal amplification (LAMP) assay and breeding of a strain isolated from Muramatsu Park, Japan, for sake brewing.
Mycoscience
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Department of Bioengineering, Nagaoka University of Technology.
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