Variations in mitochondrial membrane potential correlate with malic acid production by natural isolates of<i>Saccharomyces cerevisiae</i>sake strains

Oba, Takahiro; Kusumoto, Ken-Ichi; Kichise, Yuki; Izumoto, Eiji; Nakayama, Shunichi; Tashiro, Kosuke; Kuhara, Satoru; Kitagaki, Hiroshi

doi:10.1111/1567-1364.12170

Cited by 14 publications

(9 citation statements)

References 33 publications

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“…For example, it was reported that the mitochondrial activity of yeast used for brewing Japanese sake affected malate and succinate production during alcoholic fermentation (32,33). Moreover, Kyokai 7, yeast used for brewing Japanese sake, displayed greater the oxidative TCA cycle activity and the mitochondrial activity than the laboratory strain according to 13 C-MFA and mitochondrial morphology (22).…”

Section: Discussionmentioning

confidence: 99%

13C-metabolic flux analysis in S-adenosyl-l-methionine production by Saccharomyces cerevisiae

Hayakawa

Kajihata

Mizutani

et al. 2015

Journal of Bioscience and Bioengineering

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Section: Discussionmentioning

confidence: 99%

13C-metabolic flux analysis in S-adenosyl-l-methionine production by Saccharomyces cerevisiae

Hayakawa

Kajihata

Mizutani

et al. 2015

Journal of Bioscience and Bioengineering

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“…There is evidence that this pathway is occurring in eukaryotes such Aspergillus flavus, Aspergillus oryzae, Candida glabrata, Penicillium spp. and Saccharomyces cerevisiae and in the prokaryotes Bacillus subtilis and a metabolically engineered strain of Escherichia coli [2,[12][13][14]. In S. cerevisiae, it was shown that pyruvate carboxylase and malate dehydrogenase activities were elevated in a strain exhibiting elevated malic acid production [13].…”

Section: Pathways Of Malic Acid Biosynthesismentioning

confidence: 99%

“…and Saccharomyces cerevisiae and in the prokaryotes Bacillus subtilis and a metabolically engineered strain of Escherichia coli [2,[12][13][14]. In S. cerevisiae, it was shown that pyruvate carboxylase and malate dehydrogenase activities were elevated in a strain exhibiting elevated malic acid production [13]. In a strain of the thermophilic soil bacterium, Thermobifida fusca muC, phosphoenolpyruvate is converted to oxaloacetate by phosphoenolpyruvate carboxylase and the oxaloacetate reduced to malate by malate dehydrogenase [5].…”

Section: Pathways Of Malic Acid Biosynthesismentioning

confidence: 99%

“…In a strain of the thermophilic soil bacterium, Thermobifida fusca muC, phosphoenolpyruvate is converted to oxaloacetate by phosphoenolpyruvate carboxylase and the oxaloacetate reduced to malate by malate dehydrogenase [5]. Thus far, the microorganisms utilizing the reductive pathway produced the highest malic acid levels and yields [2,[12][13][14]. The second pathway of malate biosynthesis by microbes involves the glyoxylate pathway where two molecules of acetyl-CoA are used ( Figure 1).…”

Section: Pathways Of Malic Acid Biosynthesismentioning

confidence: 99%

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Microbial Production of Malic Acid from Biofuel-Related Coproducts and Biomass

West

2017

Fermentation

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The dicarboxylic acid malic acid synthesized as part of the tricarboxylic acid cycle can be produced in excess by certain microorganisms. Although malic acid is produced industrially to a lesser extent than citric acid, malic acid has industrial applications in foods and pharmaceuticals as an acidulant among other uses. Only recently has the production of this organic acid from coproducts of industrial bioprocessing been investigated. It has been shown that malic acid can be synthesized by microbes from coproducts generated during biofuel production. More specifically, malic acid has been shown to be synthesized by species of the fungus Aspergillus on thin stillage, a coproduct from corn-based ethanol production, and on crude glycerol, a coproduct from biodiesel production. In addition, the fungus Ustilago trichophora has also been shown to produce malic acid from crude glycerol. With respect to bacteria, a strain of the thermophilic actinobacterium Thermobifida fusca has been shown to produce malic acid from cellulose and treated lignocellulosic biomass. An alternate method of producing malic acid is to use agricultural biomass converted to syngas or biooil as a substrate for fungal bioconversion. Production of poly(β-L-malic acid) by strains of Aureobasidium pullulans from agricultural biomass has been reported where the polymalic acid is subsequently hydrolyzed to malic acid. This review examines applications of malic acid, metabolic pathways that synthesize malic acid and microbial malic acid production from biofuel-related coproducts, lignocellulosic biomass and poly(β-L-malic acid).

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“…Malate is one of major organic acids in sake that confers a desirable fresh, sour taste (1,2). Various methods have been developed for breeding high malate-producing yeast strains by mutagenesis (3)(4)(5)(6)(7), and many studies have described the mechanistic bases for their high-malate phenotype (8)(9)(10)(11). Various methods have been developed for breeding high malate-producing yeast strains by mutagenesis (3)(4)(5)(6)(7), and many studies have described the mechanistic bases for their high-malate phenotype (8)(9)(10)(11).…”

Section: Introductionmentioning

confidence: 99%

Breeding of high malate‐producing diploid sake yeast with a homozygous mutation in the VID24 gene

et al. 2016

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Malate is an important taste component of sake (a Japanese alcoholic beverage) that is produced by the yeast Saccharomyces cerevisiae during alcoholic fermentation. A variety of methods for generating high malate‐producing yeast strains have been developed to date. We recently reported that a high malate‐producing strain was isolated as a mutant sensitive to dimethyl succinate (DMS), and that a mutation in the vacuolar import and degradation protein (VID) 24 gene was responsible for high malate productivity and DMS sensitivity. In this work, the relationships between heterozygous and homozygous mutants of VID24 and malate productivity in diploid sake yeast were examined and a method was developed for breeding a higher malate‐producing strain. First a diploid yeast was generated with a homozygous VID24 mutation by genetic engineering. The homozygous integrants produced more malate during sake brewing and grew more slowly in DMS medium than wild‐type and heterozygous integrants. Thus, the genotype of the VID24 mutation influenced the level of malate production and sensitivity to DMS in diploid yeast. Then a homozygous mutant from a heterozygous mutant was obtained without genetic engineering by ultraviolet irradiation and culturing in DMS with nystatin enrichment. The non‐genetically modified sake yeast with a homozygous VID24 mutation exhibited a higher level of malate productivity than the parent heterozygous mutant strain. These findings provide a basis for controlling malate production in yeast, and thereby regulating malate levels in sake. Copyright © 2016 The Institute of Brewing & Distilling

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Variations in mitochondrial membrane potential correlate with malic acid production by natural isolates ofSaccharomyces cerevisiaesake strains

Cited by 14 publications

References 33 publications

13C-metabolic flux analysis in S-adenosyl-l-methionine production by Saccharomyces cerevisiae

13C-metabolic flux analysis in S-adenosyl-l-methionine production by Saccharomyces cerevisiae

Microbial Production of Malic Acid from Biofuel-Related Coproducts and Biomass

Breeding of high malate‐producing diploid sake yeast with a homozygous mutation in the VID24 gene

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