Importance of cell damage causing growth delay for high pressure inactivation of<i>Saccharomyces cerevisiae</i>

Nanba, Masaru; Nomura, Kazuki; Nasuhara, Yusuke; Hayashi, Manabu; Kido, Miyuki; Hayashi, Mayumi; Iguchi, Akinori; Shigematsu, Toru; Hirayama, Masao; Ueno, S.; Fujii, Tomoyuki

doi:10.1080/08957959.2013.781596

Cited by 8 publications

(5 citation statements)

References 12 publications

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“…Strain a924E1 appeared to demonstrate a larger loss of viability compared with strain KA31a. This result showed the increased piezosensitivity of strain a924E1, which agreed with our previous reports [1][2][3].…”

Section: Growth and Pressure Inactivation Characteristics Of Strains Ka31a And A924e1supporting

confidence: 93%

“…Nanba et al compared the growth ability of the piezosensitive S. cerevisiae strain a924E1, as well as a piezotolerant strain, after HHP treatment [3]. Those authors observed a growth delay in strains after HHP treatment and suggested that the recovery functions were important for survival following cellular damage by HHP treatment.…”

Section: Relationship Between the Restricted Metabolism And Piezosensitivitymentioning

confidence: 99%

“…Unpasteurized draft sake has a potentially high market value due to its fresh flavor and fruity taste compared to thermal-pasteurized sake, although draft sake has a short shelf life resulting from the deterioration of flavors and taste due to over-fermentation by sake yeast and the activity of the remaining enzymes produced by koji-mold. We conducted studies examining the inactivation of yeasts under high hydrostatic pressure (HHP) [1][2][3] in order to develop an HHP application to suppress the over-fermentation of fermented foods, known as the pressure-regulated fermentation (i.e., PReF) technology [4].…”

Section: Introductionmentioning

confidence: 99%

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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

Foods

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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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Section: Growth and Pressure Inactivation Characteristics Of Strains Ka31a And A924e1supporting

confidence: 93%

Section: Relationship Between the Restricted Metabolism And Piezosensitivitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…Recently, there have been several reports that HHP may injure a proportion of microorganisms, where the repairing ability of injured cells affects the piezotolerance or piezosensitivity of the microorganisms [ 15 , 23 ]. We previously reported the importance of cell damage causing growth delay for high-pressure inactivation of S. cerevisiae [ 24 ]. Hao et al demonstrated that the intracellular ATP concentration showed an upward trend after repairing Escherichia coli strain O157:H7 cells that were sub-lethally injured by HHP [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

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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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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“…This delay was also seen in the wild strain but not in the cells treated with the first method. The use of pressure to obtain this delay and mutations proved to be effective to induce piezotolerance and piezosensibility improving the metabolism including ethanol production [59].…”

Section: Hhp As Pretreatmentmentioning

confidence: 99%

High Hydrostatic Pressure Process to Improve Ethanol Production

Tosi-Costa¹,

Turbay-Vasconcelos²,

Adami³

et al. 2019

Fuel Ethanol Production From Sugarcane

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The use of high hydrostatic pressure (HHP) is an interesting approach to optimize the production of both first-and second-generation ethanol. It may be applied on Saccharomyces cerevisiae cells to enhance the fermentation pathway and on the lignocellulosic biomass to increase sugar release. HHP has a wide effect on many biological processes, such as growth, division and cellular viability. Actually, conformation, stability, polymerization and depolymerization of proteins are affected by HHP as well as lipid packaging. Moreover, transcriptional profile analysis indicates an activation of the general stress response. In yeast, HHP higher than 100 MPa leads to significant morphological and physiological alteration, and loss of cellular viability occurs over 200 MPa. A yield rate increase in ethanol production occurs at pressures of 10-50 MPa, but over 87 MPa alcoholic fermentation is interrupted.

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Importance of cell damage causing growth delay for high pressure inactivation ofSaccharomyces cerevisiae

Cited by 8 publications

References 12 publications

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

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

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

High Hydrostatic Pressure Process to Improve Ethanol Production

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