Genomic and Metabolomic Analyses of a Piezosensitive Mutant of Saccharomyces cerevisiae and Application for Generation of Piezosensitive Niigata-Sake Yeast Strains
| Autor: | Yuta Kaneko, Mitsuoki Kaneoke, Toshio Aoki, Saori (Ujiie) Hori, Minami Ikezaki, Jotaro Aii, Akinori Iguchi, Toru Shigematsu, Chihiro Kataoka, Takashi Kuribayashi, Ayana Nakano, Kazuki Nomura |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
metabolome analysis Saccharomyces cerevisiae Hydrostatic pressure Mutant sake yeast TP1-1185 sake (Japanese rice wine) Plant Science Health Professions (miscellaneous) Microbiology Genome Article Japanese rice high hydrostatic pressure (HHP) processing genome analysis pasteurization biology Strain (chemistry) Chemistry business.industry Chemical technology biology.organism_classification Yeast Biochemistry Brewing pressure-sensitive (piezosensitive) mutant business Food Science |
| Zdroj: | Foods Volume 10 Issue 10 Foods, Vol 10, Iss 2247, p 2247 (2021) |
| ISSN: | 2304-8158 |
| Popis: | A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains the fresh taste and flavor similar to draft sake while avoiding over-fermentation. From an economic point of view, a lower pressure level for HHP pasteurization is still required. In this study, we carried out a genome analysis of a pressure-sensitive (piezosensitive) mutant strain, a924E1, which was generated by UV mutagenesis from a laboratory haploid Saccharomyces cerevisiae strain, KA31a. This mutant strain had a deletion of the COX1 gene region in the mitochondrial DNA and had deficient aerobic respiration and mitochondrial functions. A metabolomic analysis revealed restricted flux in the TCA cycle of the strain. The results enabled us to use aerobic respiration deficiency as an indicator for screening a piezosensitive mutant. Thus, we generated piezosensitive mutants from a Niigata-sake yeast strain, S9arg, which produces high levels of ethyl caproate but does not produce urea and is consequently suitable for brewing a high-quality sake. The resultant piezosensitive mutants showed brewing characteristics similar to the S9arg strain. This study provides a screening method for generating a piezosensitive yeast mutant as well as insight on a new way of applying HHP pasteurization. |
| Databáze: | OpenAIRE |
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