Characterization of an α-ketoglutarate-resistant sake yeast mutant with high organic acid productivity

Yano, Shuntaro; Asano, Tadao; Kurose, Naotaka; Hiramatsu, Junichi; Shimoi, Hitoshi; Itō, Kiyoshi

doi:10.1016/s1389-1723(03)90132-0

Cited by 10 publications

(2 citation statements)

References 25 publications

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“…13 Malate and succinate give sake a pleasant taste. 24,25 In both pasteurized and unpasteurized sake, the concentration of malate increased significantly (P < 0.01), while that of succinate was almost constant (P > 0.69) after storage at either temperature (Figures 4D and 5D; Figures S2D and S3D, Supporting Information). Although the contributions of these organic acids to the flavor are well-known, the time-dependent changes in their profiles were small for both storage conditions and types of samples.…”

Section: T H I S C O N T E N T Imentioning

confidence: 97%

Changes in the Charged Metabolite and Sugar Profiles of Pasteurized and Unpasteurized Japanese Sake with Storage

Sugimoto

Kaneko

Onuma

et al. 2012

J. Agric. Food Chem.

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Japanese sake (rice wine) is commonly heat treated (pasteurized) to maintain its quality. In this study, temporal changes in the metabolite profiles of pasteurized and unpasteurized sake were investigated during storage. Metabolomic analyses were conducted for eight sets of pasteurized and unpasteurized sake obtained from single process batches stored at 8 or 20 °C for 0, 1, 2, or 4 months. Capillary electrophoresis time-of-flight mass spectrometry and liquid chromatography tandem mass spectrometry were used to obtain charged metabolite and sugar profiles, respectively. The total amino acid concentration decreased with storage, and the decrease was faster in pasteurized sake than in unpasteurized. The organic acid concentrations were relatively constant in both types of sake. Peptide and glucose concentrations increased and polysaccharide concentrations decreased in unpasteurized sake, while they were relatively constant in pasteurized sake. Rather than stabilizing the sake metabolite profile during storage, pasteurization results in characteristic changes compared to unpasteurized sake.

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Section: T H I S C O N T E N T Imentioning

confidence: 97%

Changes in the Charged Metabolite and Sugar Profiles of Pasteurized and Unpasteurized Japanese Sake with Storage

Sugimoto

Kaneko

Onuma

et al. 2012

J. Agric. Food Chem.

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“…al. found that HAP4 is related to the production of malate and succinate in S. cerevisiae (81). A yeast strain (2OG-R39) with high malate and succinate production was isolated by mutagenesis of its parental strain (K-701).…”

Section: Omics Analysismentioning

confidence: 99%

Metabolic Engineering of Biocatalysts for Carboxylic Acids Production

Liu

Jarboe

2012

Computational and Structural Biotechnology Journal

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Fermentation of renewable feedstocks by microbes to produce sustainable fuels and chemicals has the potential to replace petrochemical-based production. For example, carboxylic acids produced by microbial fermentation can be used to generate primary building blocks of industrial chemicals by either enzymatic or chemical catalysis. In order to achieve the titer, yield and productivity values required for economically viable processes, the carboxylic acid-producing microbes need to be robust and well-performing. Traditional strain development methods based on mutagenesis have proven useful in the selection of desirable microbial behavior, such as robustness and carboxylic acid production. On the other hand, rationally-based metabolic engineering, like genetic manipulation for pathway design, has becoming increasingly important to this field and has been used for the production of several organic acids, such as succinic acid, malic acid and lactic acid. This review investigates recent works on Saccharomyces cerevisiae and Escherichia coli, as well as the strategies to improve tolerance towards these chemicals.

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Current awareness on yeast

2004

Yeast

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In order to keep subscribers up‐to‐date with the latest developments in their field, this current awareness service is provided by John Wiley & Sons and contains newly‐published material on yeasts. Each bibliography is divided into 10 sections. 1 Books, Reviews & Symposia; 2 General; 3 Biochemistry; 4 Biotechnology; 5 Cell Biology; 6 Gene Expression; 7 Genetics; 8 Physiology; 9 Medical Mycology; 10 Recombinant DNA Technology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted. (3 weeks journals ‐ search completed 24th. Mar. 2004)

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Characterization of an α-ketoglutarate-resistant sake yeast mutant with high organic acid productivity

Cited by 10 publications

References 25 publications

Changes in the Charged Metabolite and Sugar Profiles of Pasteurized and Unpasteurized Japanese Sake with Storage

Changes in the Charged Metabolite and Sugar Profiles of Pasteurized and Unpasteurized Japanese Sake with Storage

Metabolic Engineering of Biocatalysts for Carboxylic Acids Production

Current awareness on yeast

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