Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing

Takao, Yoshifumi; Takahashi, Tetsuo; Yamada, Toshiaki; Goshima, Tetsuya; Isogai, Atsuko; Sueno, Kazuo; Fujii, Tsutomu; Akao, Takeshi

doi:10.1016/j.jbiosc.2018.05.008

Cited by 17 publications

(12 citation statements)

References 30 publications

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“…Yeast produce citramalic and dimethylglyceric acid in concentrations up to 300 or 600 mg L −1 , respectively [ 3 ]. These compounds show minor organoleptic impact in wine [ 3 ], while addition of citramalic acid strengthened the saltiness and umami, and weakened the sourness and bitterness in Japanese sake [ 98 ].…”

Section: De Novo Synthesis Of Organic Acidsmentioning

confidence: 99%

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Mendes‐Ferreira

Mendes‐Faia

2020

Foods

123

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The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition.

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Section: De Novo Synthesis Of Organic Acidsmentioning

confidence: 99%

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Mendes‐Ferreira

Mendes‐Faia

2020

Foods

123

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“…In some cases, there is also a significant impact on the nutritional value of the final product, which contributes to quality improvement and diversification. Takao et al () showed that sake brewed with an indigenous yeast of sake brewery (Km67) had fuller body and unique sensory properties (stronger saltiness, sourness, bitterness, and astringency) without compromising ethanol production. Additionally, Km67 had higher stress tolerance related with genetic differences to the industrial K7 yeast.…”

Section: Repurposing Of Yeasts From Different Food and Beveragesmentioning

confidence: 99%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

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“…However, MC87-46 showed lower ethanol tolerance than the standard S. cerevisiae strain, Kyokai No. 9 (K901) strain 26 .…”

Section: Resultsmentioning

confidence: 99%

“…The yeast strains were cultured in YPG medium at 30 °C for 24 h with shaking. The collected cells were adjusted to optical density value at 660 nm (OD 660 ) = 1.0 and were incubated in 22% ethanol solution at 30 °C 26 . The number of surviving cells was confirmed by counting colony-forming units on YPD plates.…”

Section: Methodsmentioning

confidence: 99%

Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste

Tsutsumi

Mochizuki

Sakai

et al. 2019

Sci Rep

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Recently, wild strains of Saccharomyces cerevisiae isolated from a variety of natural resources have been used to make bread, beer, wine, and sake. In the current study, we isolated wild S. cerevisiae MC strain from the carnation (Dianthus caryophyllus L) flower and produced sake using its cerulenin-resistant mutant strain MC87-46. Then, we characterized the components, including ethanol, amino acids, organic acids, and sugars, in the fermented sake. Sake brewed with MC87-46 is sweet owing to the high content of isomaltose, which was at a concentration of 44.3 mM. The low sake meter value of −19.6 is most likely due to this high isomaltose concentration. The genomic DNA of MC87-46 encodes for isomaltases IMA1, IMA2, IMA3, IMA4 and IMA5, as well as the isomaltose transporter gene, AGT1. However, these genes were not induced in MC87-46 by isomaltose, and the strain did not possess isomaltase activity. These results show that MC87-46 cannot utilize isomaltose, resulting in its accumulation in the fermented sake. Isomaltose concentrations in sake brewed with MC87-46 were 24.6-fold more than in commercial sake. These findings suggest that MC87-46 may be useful for commercial application in Japanese sake production because of its unique flavour and nutrient profile.

show abstract

Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing

Cited by 17 publications

References 30 publications

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste

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