Global Gene Expression Analysis of Yeast Cells during Sake Brewing

Wu, Hong; Zheng, Xiaohui; Araki, Yoshio; Sahara, Hiroshi; Takagi, Hiroshi; Shimoi, Hitoshi

doi:10.1128/aem.01097-06

Cited by 89 publications

(64 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Vitamin B1 forms the cofactor thiamin pyrophosphate, which is essential for sugar utilization by S. cerevisiae, in particular for sugar fermentation (Bataillon et al 1996;Hohmann and Meacock 1998;Mojzita and Hohmann 2006). Indeed, several reports have shown significant up-regulation of thiamin metabolism genes in fermenting yeast cells in various industrial settings including wine, sake, and bread dough (Rossignol et al 2003;Tanaka et al 2006;Wu et al 2006), and in yeast cells cultivated in sugarcane molasses (Shima et al 2005), indicating that there is a high demand for thiamin (and its precursors) under these industrial conditions. However, it is well known that for S. cerevisiae, as well as for other members of the Saccharomyces sensu stricto complex, the presence of thiamin in the medium has a negative effect on the initial growth phase of the yeast cells, although it does not affect the final cell density (Minami et al 1982;Nakamura et al 1982;Kamihara and Nakamura 1984).…”

Section: Phenotypic Consequence Of the Amplified Sno/snz Genesmentioning

confidence: 99%

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

Stambuk¹,

Dunn²,

Alves³

et al. 2009

Genome Res.

View full text Add to dashboard Cite

Fuel ethanol is now a global energy commodity that is competitive with gasoline. Using microarray-based comparative genome hybridization (aCGH), we have determined gene copy number variations (CNVs) common to five industrially important fuel ethanol Saccharomyces cerevisiae strains responsible for the production of billions of gallons of fuel ethanol per year from sugarcane. These strains have significant amplifications of the telomeric SNO and SNZ genes, which are involved in the biosynthesis of vitamins B6 (pyridoxine) and B1 (thiamin). We show that increased copy number of these genes confers the ability to grow more efficiently under the repressing effects of thiamin, especially in medium lacking pyridoxine and with high sugar concentrations. These genetic changes have likely been adaptive and selected for in the industrial environment, and may be required for the efficient utilization of biomass-derived sugars from other renewable feedstocks.

show abstract

Section: Phenotypic Consequence Of the Amplified Sno/snz Genesmentioning

confidence: 99%

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

Stambuk¹,

Dunn²,

Alves³

et al. 2009

Genome Res.

View full text Add to dashboard Cite

show abstract

“…Accumulation of ergosterol and trehalose was reported to exert protective effect against various stresses that yeast cells suffered (Cot et al, 2007;Hincha et al, 2002;Lei et al, 2007;Pham and Wright, 2008;Wu et al, 2006). The biosynthesis of trehalose and ergosterol was affected by the size of yeast flocs and zinc supplementation under VHC fermentation conditions in which the yeast flocs suffered more severe stresses, demonstrating the possibility to develop process engineering strategies to improve the performance of the fermentation system.…”

Section: Impact On Cell Viability and Biosynthesis Of Intracellular Tmentioning

confidence: 99%

Effect of the size of yeast flocs and zinc supplementation on continuous ethanol fermentation performance and metabolic flux distribution under very high concentration conditions

Xue

Zhao

Bai

2010

Biotech & Bioengineering

View full text Add to dashboard Cite

Taking continuous ethanol fermentation with the self-flocculating yeast SPSC01 under very high concentration conditions as an example, the fermentation performance of the yeast flocs and their metabolic flux distribution were investigated by controlling their average sizes at 100, 200, and 300 mm using the focused beam reflectance online measurement system. In addition, the impact of zinc supplementation was evaluated for the yeast flocs at the size of 300 mm grown in presence or absence of 0.05 g L À1 zinc sulfate. Among the yeast flocs with different sizes, the group with the average size of 300 mm exhibited highest ethanol production (110.0 g L À1 ) and glucose uptake rate (286.69 C mmol L À1 h À1 ), which are in accordance with the increased flux from pyruvate to ethanol and decreased flux to glycerol. And in the meantime, zinc supplementation further increased ethanol production and cell viability comparing with the control. Zinc addition enhanced the carbon fluxes to the biosynthesis of ergosterol (28.6%) and trehalose (43.3%), whereas the fluxes towards glycerol, protein biosynthesis, and tricarboxylic acid cycle significantly decreased by 37.7%, 19.5%, and 27.8%, respectively. This work presents the first report on the regulation of metabolic flux by the size of yeast flocs and zinc supplementation, which provides the potential for developing engineering strategy to optimize the fermentation system.

show abstract

“…In order to elucidate the molecular mechanisms responsible for the excellent fermentation properties of modern sake yeast strains, gene expression profiling has been used to identify the relevant genes and pathways (31,39,44). For example, our recent analyses revealed that the stress-responsive transcription factors Msn2p and Msn4p (Msn2/4p) (19,30) and Hsf1p (32) are significantly inactivated in modern sake yeast cells during fermentation (22,39).…”

mentioning

confidence: 99%

A Loss-of-Function Mutation in the PAS Kinase Rim15p Is Related to Defective Quiescence Entry and High Fermentation Rates of Saccharomyces cerevisiae Sake Yeast Strains

Watanabe

Araki

Zhou

et al. 2012

Appl Environ Microbiol

Self Cite

View full text Add to dashboard Cite

b Sake yeast cells have defective entry into the quiescent state, allowing them to sustain high fermentation rates. To reveal the underlying mechanism, we investigated the PAS kinase Rim15p, which orchestrates initiation of the quiescence program in Saccharomyces cerevisiae. We found that Rim15p is truncated at the carboxyl terminus in modern sake yeast strains as a result of a frameshift mutation. Introduction of this mutation or deletion of the full-length RIM15 gene in a laboratory strain led to a defective stress response, decreased synthesis of the storage carbohydrates trehalose and glycogen, and impaired G 1 arrest, which together closely resemble the characteristic phenotypes of sake yeast. Notably, expression of a functional RIM15 gene in a modern sake strain suppressed all of these phenotypes, demonstrating that dysfunction of Rim15p prevents sake yeast cells from entering quiescence. Moreover, loss of Rim15p or its downstream targets Igo1p and Igo2p remarkably improved the fermentation rate in a laboratory strain. This finding verified that Rim15p-mediated entry into quiescence plays pivotal roles in the inhibition of ethanol fermentation. Taken together, our results suggest that the loss-of-function mutation in the RIM15 gene may be the key genetic determinant of the increased ethanol production rates in modern sake yeast strains.

show abstract

Global Gene Expression Analysis of Yeast Cells during Sake Brewing

Cited by 89 publications

References 29 publications

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

Effect of the size of yeast flocs and zinc supplementation on continuous ethanol fermentation performance and metabolic flux distribution under very high concentration conditions

A Loss-of-Function Mutation in the PAS Kinase Rim15p Is Related to Defective Quiescence Entry and High Fermentation Rates of Saccharomyces cerevisiae Sake Yeast Strains

Contact Info

Product

Resources

About