Involvement of methionine salvage pathway genes of Saccharomyces cerevisiae in the production of precursor compounds of dimethyl trisulfide (DMTS)

Wakabayashi, Kou; Isogai, Atsuko; Watanabe, Dai; Fujita, Akiko; Sudo, Shigetoshi

doi:10.1016/j.jbiosc.2013.04.016

Cited by 25 publications

(12 citation statements)

References 20 publications

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“…salvage cycle (42,43). Several indole-related compounds were also found to be positively correlated with hineka.…”

Section: Resultsmentioning

confidence: 85%

“…As shown in Table 4, many sulfurcontaining chemical compounds, which have different retention time, were correlated with the hineka odor (R > 0.7). The methionine salvage cycle in yeast cells is believed to be involved in the generation of the odor (42). Other sulfur-containing compounds may also be involved, such as adenine, which suggests that leakage of yeast intracellular materials occurs along with the degradation of the cell or intermediates in methionine Amino acid-related a Retention time is provided as seconds.…”

Section: Resultsmentioning

confidence: 99%

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Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

Takahashi

Kabashima²,

Tsuchiya³

2016

Journal of Bioscience and Bioengineering

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“…salvage cycle (42,43). Several indole-related compounds were also found to be positively correlated with hineka.…”

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

Takahashi

Kabashima²,

Tsuchiya³

2016

Journal of Bioscience and Bioengineering

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“…DMTS is associated with the stale aroma of Japanese sake called hineka. Recycling of sulfur via the methionine salvage pathway produces DMTS-P1, a precursor of this aromatic compound [96]. Mercaptans (thiols) typically have a low sensory threshold and the hybrids were considered to have an active sulfur metabolism.…”

Section: Discussionmentioning

confidence: 99%

Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

et al. 2020

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The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. cerevisiae industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested S. arboricola had a lower amino acid net uptake than S. cerevisiae. Additionally, this research found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, these results suggest S. arboricola is poised for in-depth metabolomic exploration in sake fermentation.

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“…DMTS is associated with the stale aroma of Japanese sake called hineka (老香). Recycling of sulfur via the methionine salvage pathway produces DMTS-P1, a precursor of this aromatic compound [95]. Mercaptans (thiols) typically have a low sensory threshold and the hybrids were considered to have an active sulfur metabolism.…”

Section: Discussionmentioning

confidence: 99%

<em></em>Saccharomyces Arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

Winans¹,

Yamamoto²,

Fujimaru³

et al. 2019

Preprint

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The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. We used hierarchical clustering heatmapping with principal component analysis for metabolic profiling and found that the low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. cerevisiae industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested S. arboricola had a lower amino acid net uptake than S. cerevisiae. Additionally, we found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, our results suggest S. arboricola is poised for in-depth metabolomic exploration in sake fermentation.

show abstract

Involvement of methionine salvage pathway genes of Saccharomyces cerevisiae in the production of precursor compounds of dimethyl trisulfide (DMTS)

Cited by 25 publications

References 20 publications

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

<em></em>Saccharomyces Arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

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Involvement of methionine salvage pathway genes of Saccharomyces cerevisiae in the production of precursor compounds of dimethyl trisulfide (DMTS)

Cited by 25 publications

References 20 publications

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

<em></em>Saccharomyces Arboricola and Its Hybrids&rsquo; Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

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<em></em>Saccharomyces Arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile