ArticleCurrent microbiology2025
Transcriptomic Analysis of the Interaction Between Sake Yeast and Kuratsuki Bacillus in Co-Culture.
Article in Current microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Kuratsuki bacteria interact with sake yeasts during sake production, thereby affecting the taste of sake. However, the molecular characteristics of this interaction remain unclear. Therefore, we examined gene expression in the sake yeast Saccharomyces cerevisiae K1401 and kuratsuki bacterium Bacillus safensis A-10 in monoculture and co-culture. Among the 5,818 genes of S. cerevisiae K1401, 519 (8.9%) were upregulated by more than 2-fold and 2,503 (43%) were downregulated by less than 0.5-fold in co-culture with B. safensis A-10. In contrast, among the 3,659 genes of B. safensis A-10, 907 (25%) were upregulated by more than 2-fold and 710 (19%) were downregulated by less than 0.5-fold in co-culture with S. cerevisiae K1401. Therefore, both S. cerevisiae K1401 and B. safensis A-10 showed altered gene expression in the co-culture. Gene expression-changes in S. cerevisiae K1401 in co-culture with B. safensis A-10 differed from those in co-culture with Kocuria uropygioeca TGY1127_2, strongly suggesting that different interactions between sake yeast and kuratsuki bacteria occur during sake production in different sake breweries. However, several genes had similar expression patterns in the co-cultures with B. safensis A-10 and K. uropygioeca TGY1127_2, and they represent candidate yeast response genes to kuratsuki bacteria. In addition, phosphotransferase system sugar transporter-related genes were upregulated in B. safensis A-10, which represent bacterial response genes to sake yeast. It is expected that utilizing interaction between sake yeast and kuratsuki bacteria will contribute to the diversity of sake.
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