293 results match your criteria: "National Research Institute of Brewing[Affiliation]"
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:
J Biosci Bioeng
December 2024
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
A recent trend in some wineries is the return to using spontaneous fermentation, but it is not clear whether winery flora or vineyard microorganisms drive fermentation. We compared fungal communities during the spontaneous fermentation of wine produced in a winery and in a laboratory with sterilized equipment using three grape cultivars (Chardonnay, Merlot, and Muscat Bailey A) obtained from the same harvest. High-throughput sequencing analysis based on the ITS1 region showed that Saccharomyces cerevisiae was the dominant species in winery batches at the end of fermentation, but it was not always dominant in laboratory batches.
View Article and Find Full Text PDFJ Biol Chem
September 2024
Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan. Electronic address:
Cellular organelles maintain areas of close apposition with other organelles at which the cytosolic gap in between them is reduced to a minimum. These membrane contact sites (MCS) are vital for organelle communication and are formed by molecular tethers that physically connect opposing membranes. Although many regulatory pathways are known to converge at MCS, a link between MCS and transcriptional regulation-the primary mechanism through which cells adapt their metabolism to environmental cues-remains largely elusive.
View Article and Find Full Text PDFHeliyon
July 2024
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan.
Glucose, a key component of traditional Japanese fermented foods, is derived from rice starch via saccharification by hydrolytic enzymes produced by . The C value of glucose reflects that of its rice source. However, the influence of saccharification parameters (glucose concentration, degradation temperature, and reaction time) on glucose C values is unclear.
View Article and Find Full Text PDFAppl Microbiol Biotechnol
July 2024
Program of Basic Biology, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, 739-8526, Japan.
A large number of recombinant plasmids for the yeast Saccharomyces cerevisiae have been constructed and accumulated over the past four decades. It is desirable to apply the recombinant plasmid resources to Saccharomyces sensu stricto species group, which contains an increasing number of natural isolate and industrial strains. The application to the group encounters a difficulty.
View Article and Find Full Text PDFFood Chem
November 2024
National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima-Shi, Hiroshima 739-0046, Japan.
Vanillin is naturally occurring in various food products, including alcoholic beverages; however, its contribution to the aroma of sake is unclear. In this study, an HPLC-MS/MS quantification method was developed and validated by linearity, precision, and recovery, and it was applied to 115 bottles of highly diversified sake. Furthermore, the odor detection threshold of vanillin in sake was determined.
View Article and Find Full Text PDFRice (N Y)
April 2024
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739-0046, Japan.
The quantity and composition of rice proteins play a crucial role in determining taste quality of sake, Japanese rice wine. However, the spatial distribution of proteins within rice grains, especially in endosperm tissue, and the differences between rice varieties remain unclear. Here, we analyzed the crude protein contents and composition ratios of table (Nipponbare and Koshihikari) and genuine sake rice varieties (Yamadanishiki, Gohyakumangoku, Dewasansan, Dewanosato, and Yumenokaori) to elucidate their spatial distribution within the Japonica rice grain endosperm.
View Article and Find Full Text PDFBiosci Biotechnol Biochem
February 2024
National Research Institute of Brewing, Higashihiroshima, Hiroshima, Japan.
Saccharomyces cerevisiae is one of the most important microorganisms for the food industry, including Japanese sake, beer, wine, bread, and other products. For sake making, Kyokai sake yeast strains are considered one of the best sake yeast strains because these strains possess fermentation properties that are suitable for the quality of sake required. In recent years, the momentum for the development of unique sake, which is distinct from conventional sake, has grown, and there is now a demand to develop unique sake yeasts that have different sake making properties than Kyokai sake yeast strains.
View Article and Find Full Text PDFJ Biosci Bioeng
April 2024
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan.
J Biosci Bioeng
March 2024
Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan. Electronic address:
The EHL1/2/3 genes were identified by whole-genome sequencing of Kyokai No. 7 (K7), which is a well-known representative Japanese sake yeast Saccharomyces cerevisiae. The genes are present in K7, but not in laboratory strain S288C.
View Article and Find Full Text PDFBiosci Biotechnol Biochem
February 2024
Quality and Evaluation Research Division. National Research Institute of Brewing (NRIB), Higashi-Hiroshima, Japan.
Kimoto-style seed mash making processes such as the kimoto and yamahai-moto processes are driven by various microorganisms, and it is very important to make lactic acid bacteria grow stably for the brewing of a sake product with consistent quality. A model of bacterial transition from spherical lactic acid bacteria to rod-shaped lactic acid bacteria during kimoto-making has been advocated, but the model cannot explain all cases of a transition of a bacterial community during kimoto-making at various breweries. Several studies have described unique bacterial transition patterns that differ from those considered in the proposed model, and it is possible that factors such as differences in the initial bacterial community among breweries may cause the diversity of bacterial transitions.
View Article and Find Full Text PDFIsotopes Environ Health Stud
March 2024
National Research Institute of Brewing, Higashi-Hiroshima, Hiroshima, Japan.
The objective of this study was to assess the impact of water deficit stress during fruit cultivation on the C values of citric acid and malic acid in Japanese apricots at different ripeness stages and their resulting liqueurs. Our experiments show that water deficit stress increases the C values of citric acid and malic acid in tree-ripened fruits, counteracting the typical decrease during ripening. However, water deficit treatment has a minimal effect on the C values of organic acids in green fruits.
View Article and Find Full Text PDFChem Rec
November 2023
National Research Institute of Brewing (NRIB), Higashihiroshima, Hiroshima, 739-0046, Japan.
Heterogeneous noble metal catalysts exhibit various functions. Although their redox functions have been extensively studied, we focused on their soft Lewis acid functions. Supported Au, Pt, and Pd catalysts electrophilically attack the π-electrons of soft bases such as alkynes, alkenes, and aromatic compounds to perform addition and substitution reactions.
View Article and Find Full Text PDFMicroorganisms
May 2023
Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Chiba 277-8562, Japan.
Modification of the genetic background and, in some cases, the introduction of targeted mutations can play a critical role in producing trait characteristics during the breeding of crops, livestock, and microorganisms. However, the question of how similar trait characteristics emerge when the same target mutation is introduced into different genetic backgrounds is unclear. In a previous study, we performed genome editing of , , , and on the standard sake yeast strain Kyokai No.
View Article and Find Full Text PDFNanomaterials (Basel)
May 2023
Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
The number concentrations of air UFBs were controlled, approximately, by adjusting the generation time. UFB waters, ranging from 1.4 × 10 mL to 1.
View Article and Find Full Text PDFFood Chem
October 2023
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
The carbon stable isotopic composition of glucose is transferred to that of ethanol during the simultaneous saccharification and fermentation processes of sake production. However, there is limited information regarding carbon isotope discrimination between the ingredient rice and the sake components. Our fermentation experiments show that the carbon stable isotopic composition of rice is intermediate between those of glucose and ethanol in sake and do not differ significantly from those of rice koji and sake lees.
View Article and Find Full Text PDFBiosci Biotechnol Biochem
June 2023
National Research Institute of Brewing, Higashihiroshima, Hiroshima, Japan.
To reduce the methanol content in sweet potato shochu, we studied the pectin methylesterase genes of the shochu-koji mold Aspergillus luchuensis. We found the following three homologs of pectin methyleseterase in the genome of A. luchuensis: pmeA, pmeB, and pmeC.
View Article and Find Full Text PDFJ Biosci Bioeng
July 2023
Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan. Electronic address:
Biotin is an essential coenzyme that is bound to carboxylases and participates in fatty acid synthesis. The fact that sake yeast exhibit biotin prototrophy while almost all other Saccharomyces cerevisiae strains exhibit biotin auxotrophy, implies that biotin prototrophy is an important factor in sake brewing. In this study, we inserted a stop codon into the biotin biosynthetic BIO3 gene (cording for 7,8-diamino-pelargonic acid aminotransferase) of a haploid sake yeast strain using the marker-removable plasmid pAUR135 and investigated the fermentation profile of the resulting bio3 mutant.
View Article and Find Full Text PDFJ Biosci Bioeng
July 2023
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Making wine via spontaneous fermentation without sulfur dioxide and commercial yeast (spontaneous winemaking) is increasing in recent year, but there is scant research regarding microbial communities present in Japan during spontaneous winemaking using culture-independent molecular methods. We analyzed fungal communities and populations during laboratory-scale spontaneous winemaking using sterilized labware to avoid winery-resident microbes. In the spontaneous fermentation of four grape varieties (Pinot Noir, Riesling, Koshu, and Koshusanjaku) grown in the same Japanese vineyard, our analysis of yeast and other fungal species by next-generation sequencing based on the ITS1 region demonstrated that Saccharomyces cerevisiae was eventually dominant in seven of 12 fermentation batches (three replications for each grape variety), whereas non-Saccharomyces species (e.
View Article and Find Full Text PDFFEMS Yeast Res
January 2023
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Sake yeasts have a range of brewing characteristics that are particularly beneficial for sake making including high ethanol fermentability, high proliferative capacity at low temperatures, lactic acid tolerance, and high ester productivity. On the other hand, sake yeasts also accumulate a diverse range of functional components. For example, significantly greater accumulation of S-adenosylmethionine (SAM), a compound that plays important regulatory roles in a range of biological processes as a major donor of methyl groups, occurs in sake yeasts compared to other microorganisms.
View Article and Find Full Text PDFJ Microbiol Methods
December 2022
Brewing Microbiology Division, National Research Institute of Brewing, Higashihiroshima, Hiroshima, Japan.
In fields such as the food industry, it is very important to identify target bacteria at the species level or lower for optimal product quality control. Bacteria identification at the subspecies or lower level requires time-consuming and high-cost analyses such as multi-locus sequence typing and amplified fragment length polymorphism analyses. Herein, we developed a primer design algorithm for precisely identifying bacteria based on a whole genome DNA sequence that is easy to apply.
View Article and Find Full Text PDFJ Agric Food Chem
October 2022
National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan.
Disulfide-bonded thiols in malt and hops were first identified as possible precursors of thiols in beer. The presence of disulfide-bonded 3-mercaptohexan-1-ol (3MH) was confirmed in malt and hops by observing an 8.9-9.
View Article and Find Full Text PDFBMC Plant Biol
September 2022
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan.
Background: Although grapes accumulate diverse groups of volatile compounds, their genetic regulation in different cultivars remains unelucidated. Therefore, this study investigated the volatile composition in the berries of an interspecific hybrid population from a Vitis labruscana 'Campbell Early' (CE) × Vitis vinifera 'Muscat of Alexandria' (MA) cross to understand the relationship among volatile compounds and their genetic regulation. Then, a quantitative trait locus (QTL) analysis of its volatile compounds was conducted.
View Article and Find Full Text PDFJ Biosci Bioeng
August 2022
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. The characteristics of the grain significantly affect the quality of the final product. Many studies have been performed to evaluate the sake-brewing characteristics of rice.
View Article and Find Full Text PDFAppl Microbiol Biotechnol
May 2022
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan.
Urethanase (EC 3.5.1.
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