In the brewing of high-quality sake such as Daiginjo-shu, the cerulenin-resistant sake yeast strains with high producing ability to the flavor component ethyl caproate have been used widely. Genetic stability of sake yeast would be important for the maintenance of both fermentation properties of yeast and quality of sake. In eukaryotes, checkpoint mechanisms ensure genetic stability. However, the integrity of these mechanisms in sake yeast has not been examined yet. Here, we investigated the checkpoint integrity of sake yeasts, and the results suggested that a currently used cerulenin-resistant sake yeast had a defect in spindle assembly checkpoint (SAC). We also isolated a spontaneous cerulenin-resistant sake yeast FAS2-G1250S mutant, G9CR, which showed both high ethyl caproate-producing ability and integrity/intactness of the checkpoint mechanisms. Further, morphological phenotypic robustness analysis by use of CalMorph supported the genetic stability of G9CR. Finally, we confirmed the high quality of sake from G9CR in an industrial sake brewing setting.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1080/09168451.2015.1020756 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of coenzyme Q deficiency on ethanol fermentation in sake yeast.
Biosci Biotechnol Biochem
December 2024
Sakeology Center, Niigata University, Ikarashi, Niigata, Japan.
Coenzyme Q (CoQ), a component of the electron transport chain, participates in aerobic respiration to produce ATP. Little is known about the relationship between CoQ and ethanol fermentation. Herein, we revealed that the deficiency or the addition of CoQ in sake yeast led to an increase or a decrease, respectively, in ethanol production rate at the early stage of fermentation.
View Article and Find Full Text PDFEfficient yeast breeding using a sake metabolome analysis for a strain evaluation.
J Biosci Bioeng
December 2024
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan; Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima 739-8530, Japan. Electronic address:
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.
Effects of white colony-forming yeast on microbial communities and metabolites in kimchi.
Food Chem
February 2025
Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address:
White colony-forming yeast (WCFY) forms white colonies on kimchi during fermentation, causing off-flavors and quality deterioration, which are significantly damaging to kimchi industry. To study its impact, kimchi samples were inoculated with representative WCFYs (Candida sake, Debaryomyces hansenii, Kazachstania servazzii, and Pichia kudriavzevii) and monitored for 50 days at 15 °C using high-throughput DNA sequencing and gas chromatography/mass spectrometry. Dominant bacteria at the end of fermentation were Companilactobacillus and Latilactobacillus in the control and WCFY-inoculated samples, respectively.
View Article and Find Full Text PDFScreening using loop-mediated isothermal amplification (LAMP) assay and breeding of a strain isolated from Muramatsu Park, Japan, for sake brewing.
Mycoscience
May 2024
Department of Bioengineering, Nagaoka University of Technology.
Sake is a Japanese alcoholic beverage produced by fermenting steamed rice and (a culture of on steamed rice) with sake yeast, a strain of Sake yeast strains are important for maintaining product quality and process efficiency. In this study, a strain from Muramatsu Park, Gosen City, Niigata Prefecture was isolated using a loop-mediated isothermal amplification (LAMP) assay. The yeast strain was cultured using the mass spore-cell/cell-cell mating method with a sake yeast haploid.
View Article and Find Full Text PDFCharacterization and application of Lachancea thermotolerans isolates for sake brewing.
J Biosci Bioeng
January 2025
Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 3327-204 Nakamachi, Nara 631-8505, Japan; Agricultural Technology and Innovation Research Institute, Kindai University, 3327-204 Nakamachi, Nara 631-8505, Japan. Electronic address:
Non-conventional yeasts are increasingly being used in the production of fermented beverages owing to their ability to create unique and high-quality products. The yeast Lachancea thermotolerans is of great industrial significance, particularly in the production of l(+)-lactic acid, which is beneficial for acidifying wine, beer, and potentially sake. To explore its potential in sake brewing, three L.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!