Maltose Assimilation by Saccharomyces saké

Baba, Shigeru; Oguri, Isamu; Fukuzawa, Mikio; Moriyama, K.; Iida, Tsuyoshi; Kobayashi, Ichiro; Imai, K.

doi:10.6013/jbrewsocjapan1915.69.453

Cited by 5 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…수적이다 (Baba et al, 1974;Saito et al, 1996;Asano et al, 2001). 한편, glutathione (GSH)은 발효과정 중 중요한 방향 화 합물의 안전성을 증가시킴으로써 알코올음료의 풍미를 유지, 향상시킬 수 있는 주요 산화방지제로 작용한다 (Wei et al, 2003;Fan et al, 2004).…”

Section: 보다 전분 당화능이 우수한 Glucoamylase가 전분 발효에 더 필unclassified

Construction of the recombinant yeast strain with transformation of rice starch-saccharification enzymes and its alcohol fermentation

Lee¹,

Chin²,

Bai

2016

The Korean Journal of Microbiology

View full text Add to dashboard Cite

To improve antioxidant glutathione (GSH) content and saccharification ability in sake yeasts of Saccharomyces cerevisiae, the γ-glutamylcysteine synthetase gene (GSH1 ) from S. cerevisiae, glucoamylase gene (GAM1 ) and α-amylase gene (AMY ) from Debaryomyces occidentalis were co-expressed in sake yeasts for manufacturing a refreshing alcoholic beverage abundant in GSH from rice starch. The extracellular GSH content of the recombinant sake yeasts increased 1.5-fold relative to the parental wide-type strain. The saccharification ability by glucoamylase of the new yeast strain expressing both GAM1 and AMY genes was 2-fold higher than that of the yeast strain expressing only GAM1 gene when grown in the culture medium containing 2% (w/v) rice starch. It generated 11% (v/v) ethanol from 20% (w/v) rice starch and consumed up to 90% of the starch content after 7 days of fermentation.

show abstract

Section: 보다 전분 당화능이 우수한 Glucoamylase가 전분 발효에 더 필unclassified

Construction of the recombinant yeast strain with transformation of rice starch-saccharification enzymes and its alcohol fermentation

Lee¹,

Chin²,

Bai

2016

The Korean Journal of Microbiology

View full text Add to dashboard Cite

show abstract

“…In some yeast strains, maltose fermentation ability has been compromised or completely abolished during their evolution or via selection during domestication, as demonstrated by the loss-of-function mutation in, or absence of, one or more MAL loci. The molecular mechanism(s) regulating maltose fermentation have yet to be elucidated in some commercially important yeast strains such as Japanese sake yeast [ 14 ]. Among brewing yeasts, beer yeasts show high maltose fermentation ability, including the diversification of various kinds of MAL genes, presumably due to artificial selection under conditions favoring malt-based fermentation.…”

Section: Introductionmentioning

confidence: 99%

MAL73, a novel regulator of maltose fermentation, is functionally impaired by single nucleotide polymorphism in sake brewing yeast

Ohdate¹,

Omura²,

Hatanaka³

et al. 2018

PLoS ONE

View full text Add to dashboard Cite

For maltose fermentation, budding yeast Saccharomyces cerevisiae operates a mechanism that involves transporters (MALT), maltases (MALS) and regulators (MALR) collectively known as MAL genes. However, functional relevance of MAL genes during sake brewing process remains largely elusive, since sake yeast is cultured under glucose-rich condition achieved by the co-culture partner Aspergillus spp.. Here we isolated an ethyl methane sulfonate (EMS)-mutagenized sake yeast strain exhibiting enhanced maltose fermentation compared to the parental strain. The mutant carried a single nucleotide insertion that leads to the extension of the C-terminal region of a previously uncharacterized MALR gene YPR196W-2, which was renamed as MAL73. Introduction of the mutant allele MAL73L with extended C-terminal region into the parental or other sake yeast strains enhanced the growth rate when fed with maltose as the sole carbon source. In contrast, disruption of endogenous MAL73 in the sake yeasts decreased the maltose fermentation ability of sake yeast, confirming that the original MAL73 functions as a MALR. Importantly, the MAL73L-expressing strain fermented more maltose in practical condition compared to the parental strain during sake brewing process. Our data show that MAL73(L) is a novel MALR gene that regulates maltose fermentation, and has been functionally attenuated in sake yeast by single nucleotide deletion during breeding history. Since the MAL73L-expressing strain showed enhanced ability of maltose fermentation, MAL73L might also be a valuable tool for enhancing maltose fermentation in yeast in general.

show abstract

Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage

Lee

et al. 2015

Biotechnol Lett

View full text Add to dashboard Cite

show abstract

Maltose Assimilation by Saccharomyces saké

Cited by 5 publications

References 0 publications

Construction of the recombinant yeast strain with transformation of rice starch-saccharification enzymes and its alcohol fermentation

Construction of the recombinant yeast strain with transformation of rice starch-saccharification enzymes and its alcohol fermentation

MAL73, a novel regulator of maltose fermentation, is functionally impaired by single nucleotide polymorphism in sake brewing yeast

Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage

Contact Info

Product

Resources

About