ArticleApplied and environmental microbiology2014
Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Domestication signatures in the non-conventional yeastmSystems · 2024Article
- Mitophagy in yeast: known unknowns and unknown unknowns.The Biochemical journal · 2023Review
- Blocking Mitophagy Does Not Significantly Improve Fuel Ethanol Production in Bioethanol Yeast Saccharomyces cerevisiae.Applied and environmental microbiology · 2022Article
- Mitophagy in Yeast: Decades of Research.Cells · 2021Review
- Mitophagy Improves Ethanol Tolerance in Yeast: Regulation by Mitochondrial Reactive Oxygen Species inJournal of microbiology and biotechnology · 2020Article
- Dietary yeast influences ethanol sedation in Drosophila via serotonergic neuron function.Addiction biology · 2020Article
- Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation.Food technology and biotechnology · 2019Article
- Repression of mitochondrial metabolism for cytosolic pyruvate-derived chemical production in Saccharomyces cerevisiae.Microbial cell factories · 2019Article
- Article
- Mechanisms and Physiological Roles of Mitophagy in Yeast.Molecules and cells · 2018Review
- Article
- Sodium Acetate Responses inFrontiers in microbiology · 2018Review
- Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast.Applied and environmental microbiology · 2017Article
- Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding.G3 (Bethesda, Md.) · 2017Article
- Continuous crossbreeding of sake yeasts using growth selection systems for a-type and α-type cells.AMB Express · 2016Article
- Article
- Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation.Applied and environmental microbiology · 2015Article
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5 authors.
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Abstract
Saccharomyces cerevisiae sake yeast strain Kyokai no. 7 has one of the highest fermentation rates among brewery yeasts used worldwide; therefore, it is assumed that it is not possible to enhance its fermentation rate. However, in this study, we found that fermentation by sake yeast can be enhanced by inhibiting mitophagy. We observed mitophagy in wild-type sake yeast during the brewing of Ginjo sake, but not when the mitophagy gene (ATG32) was disrupted. During sake brewing, the maximum rate of CO2 production and final ethanol concentration generated by the atg32Δ laboratory yeast mutant were 7.50% and 2.12% higher than those of the parent strain, respectively. This mutant exhibited an improved fermentation profile when cultured under limiting nutrient concentrations such as those used during Ginjo sake brewing as well as in minimal synthetic medium. The mutant produced ethanol at a concentration that was 2.76% higher than the parent strain, which has significant implications for industrial bioethanol production. The ethanol yield of the atg32Δ mutant was increased, and its biomass yield was decreased relative to the parent sake yeast strain, indicating that the atg32Δ mutant has acquired a high fermentation capability at the cost of decreasing biomass. Because natural biomass resources often lack sufficient nutrient levels for optimal fermentation, mitophagy may serve as an important target for improving the fermentative capacity of brewery yeasts.
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