Brewing characteristics of sake yeast resistant to an inhibitor of mitochondrial pyruvate transport for brewing low alcohol sake on a pilot scale.

Hirata, Miyo; Motomura, Saori; Sasaki, Makoto; Horie, Kenta; Oba, Takahiro; Tsuge, Keisuke; Yoshimura, Teizo; Koganemaru, Kazuyoshi; Kitagaki, Hiroshi

doi:10.6013/jbrewsocjapan.106.323

Cited by 1 publication

(1 citation statement)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…TCR7 also produced lower levels of pyruvate during sake brewing on a pilot-scale (total 12 kg rice) ( Fig. 5B) (Hirata et al 2011). Furthermore, a sake yeast mutant resistant to ethyl α-transcyanocinnamate was obtained from a sake yeast F-4, which is a progeny of doi:10.5047/agbm.2013.00301.0001 © 2013 TERRAPUB, Tokyo.…”

Section: Breeding Of a Low Pyruvate-producing Sake Yeast Strain By Tamentioning

confidence: 99%

Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

Kitagaki¹,

Tan²,

Jayakody³

2013

AGri-Biosci. Monogr. (AGBM)

Self Cite

View full text Add to dashboard Cite

Mitochondrion is an organelle necessary for oxidative respiration. During industrial fermentation, brewery yeasts are exposed to long periods of hypoxia; however, the structure, role, and metabolism of mitochondria of brewery yeast during hypoxia have not been studied in detail. Our recent studies, for the first time, elucidated that the mitochondrial structure of brewery yeast can be observed throughout the brewing of sake, the Japanese traditional rice wine. As sake brewing proceeded, mitochondria of sake yeast change their morphology, which is coupled with an increase in malate production. On the basis of these insights, new fermentation technologies were developed. They include (1) breeding of low pyruvate-producing sake yeast by isolation of a mutant resistant to an inhibitor of mitochondrial pyruvate transport; and (2) modification of malate and succinate production by manipulating mitochondrial activity. These approaches provide new and practical methods to improve industrial fermentation technologies of sake brewing.

show abstract

Section: Breeding Of a Low Pyruvate-producing Sake Yeast Strain By Tamentioning

confidence: 99%

Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

Kitagaki¹,

Tan²,

Jayakody³

2013

AGri-Biosci. Monogr. (AGBM)

Self Cite

View full text Add to dashboard Cite

show abstract

Brewing characteristics of sake yeast resistant to an inhibitor of mitochondrial pyruvate transport for brewing low alcohol sake on a pilot scale.

Cited by 1 publication

References 7 publications

Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

Contact Info

Product

Resources

About