Comparative analysis on inactivation kinetics of between piezotolerant and piezosensitive mutant strains of Saccharomyces cerevisiae under combinations of high hydrostatic pressure and temperature

Nomura, Kazuki; Kuwabara, Yuki; Kuwabara, Wataru; Takahashi, Hiroyuki; Nakajima, Kanako; Hayashi, Mayumi; Iguchi, Akinori; Shigematsu, Toru

doi:10.1016/j.bpc.2017.05.014

Cited by 6 publications

(4 citation statements)

References 15 publications

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“…As the results described above, as well as our previous report [ 13 ], the two mutant strains UV1 and NM1 showed essentially comparable HHP inactivation behaviors as well as brewing characteristics. Thus, strain UV1 was selected for further study as a strain with deficient mitochondrial functions.…”

Section: Resultssupporting

confidence: 88%

“…Numerous important studies have been conducted concerning factors affecting microbial inactivation under HHP [ 8 , 15 ]. The HHP conditions, consisting of the pressure levels and HHP treatment time and temperature, primarily affect the inactivation of microorganisms, including budding yeast [ 12 , 13 ]. In addition to these HHP conditions, the inactivation of microorganisms also depends on extracellular environments such as the suspension media composition or food, including sugars and ionic compounds with their concentrations [ 22 ], pH, and water activity [ 8 , 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…It has been demonstrated that HHP inactivation behaviors of microorganisms are affected by numerous extracellular and/or intracellular conditions [ 8 , 9 , 10 , 11 ]. In addition to the HHP conditions, which are the pressure levels and HHP treatment time and temperature [ 12 , 13 , 14 ], the inactivation of microorganisms also depends on extracellular environments, such as the composition of suspension media or foods, pH, and water activity [ 15 ]. The type of microorganisms, or their genetic backgrounds, also affects HHP inactivation.…”

Section: Introductionmentioning

confidence: 99%

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Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of sake Yeast Saccharomyces cerevisiae

Shigematsu,

Kuwabara,

Asama

et al. 2024

Foods

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The HHP inactivation behaviors of Niigata sake yeast Saccharomyces cerevisiae strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in moromi mash, in a laboratory-scale sake brewing process. The piezotolerance of strain S9arg, shown after cultivation in a YPD medium containing 2% glucose, decreased to become piezosensitive with increasing glucose concentrations in YPD media. In contrast, the piezosensitivity of a mutant strain UV1, shown after cultivation in the YPD medium containing 2% glucose, decreased to become piezotolerant with increasing glucose concentrations in the YPD medium. The intracellular ATP concentrations were analyzed for an S. cerevisiae strain with intact aerobic respiratory ability, as well as for strain UV1. The higher concentration of ATP after cultivation suggested a higher energy status and may be closely related to higher piezotolerance for the yeast strains. The decreased piezotolerance of strain S9arg observed after a laboratory-scale sake brewing test may be due to a lower energy status resulting from a high glucose concentration in moromi mash during the early period of brewing, as well as a lower aeration efficiency during the brewing process, compared with cultivation in a YPD medium containing 2% glucose.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of sake Yeast Saccharomyces cerevisiae

Shigematsu,

Kuwabara,

Asama

et al. 2024

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“…We previously obtained a piezosensitive mutant strain, a924E1, via ultraviolet (UV) mutagenesis of a budding yeast S. cerevisiae strain KA31a [1]. Strain a924E1 showed a larger loss of viability than the parent strain when subjected to HHP treatment at 175 to 250 MPa at temperatures from 4 to 40 • C [7], as well as when subjected to thermal treatment at 50 to 58 • C under atmospheric pressure [2]. These results indicated that this mutant strain was sensitive to both HHP and thermal stresses.…”

Section: Introductionmentioning

confidence: 99%

Genomic and Metabolomic Analyses of a Piezosensitive Mutant of Saccharomyces cerevisiae and Application for Generation of Piezosensitive Niigata-Sake Yeast Strains

Shigematsu

Kaneko

Ikezaki

et al. 2021

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A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains the fresh taste and flavor similar to draft sake while avoiding over-fermentation. From an economic point of view, a lower pressure level for HHP pasteurization is still required. In this study, we carried out a genome analysis of a pressure-sensitive (piezosensitive) mutant strain, a924E1, which was generated by UV mutagenesis from a laboratory haploid Saccharomyces cerevisiae strain, KA31a. This mutant strain had a deletion of the COX1 gene region in the mitochondrial DNA and had deficient aerobic respiration and mitochondrial functions. A metabolomic analysis revealed restricted flux in the TCA cycle of the strain. The results enabled us to use aerobic respiration deficiency as an indicator for screening a piezosensitive mutant. Thus, we generated piezosensitive mutants from a Niigata-sake yeast strain, S9arg, which produces high levels of ethyl caproate but does not produce urea and is consequently suitable for brewing a high-quality sake. The resultant piezosensitive mutants showed brewing characteristics similar to the S9arg strain. This study provides a screening method for generating a piezosensitive yeast mutant as well as insight on a new way of applying HHP pasteurization.

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Editorial: High Pressure Bioscience and Biotechnology

2017

Biophysical Chemistry

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Comparative analysis on inactivation kinetics of between piezotolerant and piezosensitive mutant strains of Saccharomyces cerevisiae under combinations of high hydrostatic pressure and temperature

Cited by 6 publications

References 15 publications

Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of sake Yeast Saccharomyces cerevisiae

Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of sake Yeast Saccharomyces cerevisiae

Genomic and Metabolomic Analyses of a Piezosensitive Mutant of Saccharomyces cerevisiae and Application for Generation of Piezosensitive Niigata-Sake Yeast Strains

Editorial: High Pressure Bioscience and Biotechnology

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