Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation
| Autor: | Hiroshi Hamajima, Mikako Yamashiro, Lahiru N. Jayakody, Fumiyoshi Abe, Koji Nagao, Hiroshi Kitagaki, Miyo Hirata, Kazutaka Sawada, Susumu Mitsutake, Tomoya Sato, Kentaro Hanada, Keisuke Tsuge, Marie Tajima |
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| Rok vydání: | 2015 |
| Předmět: |
Saccharomyces cerevisiae
Industrial fermentation Glucosylceramides Applied Microbiology and Biotechnology chemistry.chemical_compound Stress Physiological Acetic acid bacteria Fermentation in food processing Membranes Ethanol Ecology biology food and beverages Hydrogen-Ion Concentration biology.organism_classification Yeast Lactic acid Flavoring Agents Aspergillus chemistry Biochemistry Fermentation Food Microbiology Edible Grain Bacteria Food Science Biotechnology |
| Zdroj: | Applied and Environmental Microbiology. 81:3688-3698 |
| ISSN: | 1098-5336 0099-2240 |
| DOI: | 10.1128/aem.00454-15 |
| Popis: | In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeasts, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic pH values. However, on the surface of cereals, the pH is neutral to alkaline. Therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for industrial fermentation. Here, we show that the yeast Saccharomyces cerevisiae , which is incapable of synthesizing glucosylceramide (GlcCer), adapted to alkaline conditions after exposure to GlcCer from koji cereal cultured with Aspergillus kawachii . We also show that various species of GlcCer derived from different plants and fungi similarly conferred alkali tolerance to yeast. Although exogenous ceramide also enhanced the alkali tolerance of yeast, no discernible degradation of GlcCer to ceramide was observed in the yeast culture, suggesting that exogenous GlcCer itself exerted the activity. Exogenous GlcCer also increased ethanol tolerance and modified the flavor profile of the yeast cells by altering the membrane properties. These results indicate that GlcCer from A. kawachii modifies the physiology of the yeast S. cerevisiae and demonstrate a new mechanism for cooperation between microbes in food fermentation. |
| Databáze: | OpenAIRE |
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