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المؤلفون: Atsushi Kotaka, Yoji Hata, Hiroki Ishida, Takehiko Todokoro, Hiroaki Negoro
المصدر: Journal of Bioscience and Bioengineering. 133:140-145
مصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Coumaric Acids, Aspergillus oryzae, Saccharomyces cerevisiae, Bioengineering, Applied Microbiology and Biotechnology, Endosperm, Ferulic acid, Cell wall, chemistry.chemical_compound, Feruloyl esterase, Food science, biology, business.industry, Alcoholic Beverages, Guaiacol, food and beverages, Oryza, biology.organism_classification, chemistry, Fermentation, Odorants, Brewing, business, Biotechnology
الوصف: 4-Vinylguaiacol (4-VG) is one of the most common off-flavors found in sake. 4-VG is produced from its precursor, ferulic acid, which is a component of the cell wall of the rice endosperm. The release of ferulic acid in sake brewing is thought to be mediated by feruloyl esterase produced by either Aspergillus oryzae or Saccharomyces cerevisiae. To investigate the effect of FaeA, a feruloyl esterase produced by A. oryzae, its loss-of-function strain was produced by genome co-editing. The feruloyl esterase activity of the faeA-deficient strain was drastically reduced. Sake was fermented using koji with S. cerevisiae strain G046, which can convert ferulic acid to 4-VG. Fermented sake was analyzed by measuring the 4-VG content and sensory evaluation. 4-VG content was reduced to approximately 10% of that of sake fermented with control koji. Sensory evaluation revealed that 4-VG was almost undetectable. Our findings showed that disruption of faeA in A. oryzae is a promising strategy to reduce 4-VG off-flavors in sake.
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المؤلفون: Xianghui Xu, Xingjiang Li, Zhang Mingzhu, Dongdong Mu, Boyang Xu, Xuefeng Wu, Qiang Chang
المصدر: Journal of the Science of Food and Agriculture. 101:6300-6310
مصطلحات موضوعية: 030309 nutrition & dietetics, Population, Gas Chromatography-Mass Spectrometry, Dipodascus, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Humans, Ethyl lactate, Food science, education, Flavor, Hexanoic acid, 0303 health sciences, education.field_of_study, Nutrition and Dietetics, Bacteria, biology, Alcoholic Beverages, Microbiota, Debaryomyces, Fungi, food and beverages, Ethyl hexanoate, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Flavoring Agents, chemistry, Taste, Fermentation, Agronomy and Crop Science, Food Science, Biotechnology
الوصف: BACKGROUND Strong-flavor baijiu is a traditional distilled alcoholic beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High-throughput sequencing, headspace solid-phase microextraction gas chromatography-mass spectrometry, principal component analysis, community composition analysis, and redundancy analysis were used to analyze and evaluate the impact of environmental factors on microbial communities and flavor substances. RESULTS Six genera of bacteria (e.g., Caproiciproducens, Syntrophaceticus, Sedimentibacter, Hydrogenispora, Pelotomaculum and Bacillus) and seven genera of fungi (Cladosporium, Debaryomyces, Dipodascus, Auxarthron, Cephalotrichum, unclassified Stachybotryaceae, unclassified Microascaceae and Cephalotrichum) notably affected the production of hexanoic acid (an important flavor compound). Moisture and alcohol content also had considerable effects on the production of the flavor compounds such as ethyl lactate, hexanoic acid, and ethyl hexanoate. The profiles of volatile compounds present in ZP were different between the aged and new pits; these profiles were mainly reflected in the concentration and types of alcohols, aldehydes, esters, and aromatic compounds. CONCLUSIONS This paper provides a comprehensive overview of the physicochemical parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theoretical reference to control and enhance the quality of Baijiu. © 2021 Society of Chemical Industry.
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المؤلفون: Yuko Yoshimura, Nobuo Fukuda, Maki Fujiwara, Tsutomu Nakamura, Shinya Honda
المصدر: Microbial Biotechnology, Vol 14, Iss 3, Pp 979-992 (2021)
Microbial Biotechnologyمصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Saccharomyces cerevisiae, Gene Dosage, Bioengineering, Ethanol fermentation, Biology, Applied Microbiology and Biotechnology, Biochemistry, Gene dosage, Polyploidy, 03 medical and health sciences, Polyploid, Humans, Ethanol fuel, Gene, Research Articles, 030304 developmental biology, 0303 health sciences, 030306 microbiology, Alcoholic Beverages, food and beverages, biology.organism_classification, Yeast, Fermentation, TP248.13-248.65, Research Article, Biotechnology
الوصف: FAS2 encoding α subunit of fatty acid synthetase is one of essential genes in S. cerevisiae, and theFAS2‐G1250S mutation decreases carbon chain elongation activity during fatty acid synthesis, resulting in high productivity of ethyl caproate. Evaluation for mutant gene dosage using polyploids with isogenic background revealed the trade‐off relationship between ethyl caproate productivity and cell growth rate. We further demonstrated the possibility to increase mutant gene dosage via loss of heterozygosity in diploid and tetraploid strains.
Summary The yeast Saccharomyces cerevisiae, widely used for ethanol production, is one of the best‐understood biological systems. Diploid strains of S. cerevisiae are preferred for industrial use due to the better fermentation efficiency, in terms of vitality and endurance as compared to those of haploid strains. Whole‐genome duplications is known to promote adaptive mutations in microorganisms, and allelic variations considerably contribute to the product composition in ethanol fermentation. Although fermentation can be regulated using various strains of yeast, it is quite difficult to make fine adjustment of each component in final products. In this study, we demonstrate the use of polyploids with varying gene dosage (the number of copies of a particular gene present in a genome) in the regulation of ethanol fermentation. Ethyl caproate is one of the major flavouring agents in a Japanese alcoholic beverage called sake. A point mutation in FAS2 encoding the α subunit of fatty acid synthetase induces an increase in the amount of caproic acid, a precursor of ethyl caproate. Using the FAS2 as a model, we generated and evaluated yeast strains with varying mutant gene dosage. We demonstrated the possibility to increase mutant gene dosage via loss of heterozygosity in diploid and tetraploid strains. Productivity of ethyl caproate gradually increased with mutant gene dosage among tetraploid strains. This approach can potentially be applied to a variety of yeast strain development via growth‐based screening. -
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المؤلفون: Yasuko Kita, Nobuhiko Mukai, Rui Minakami, Masayuki Takahashi
المصدر: Journal of Food Protection. 84:213-219
مصطلحات موضوعية: Food Handling, Colony Count, Microbial, Bacillus cereus, Food Contamination, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Japanese rice, Food science, Spores, Bacterial, Wine, Food hygiene, 0303 health sciences, biology, 030306 microbiology, business.industry, Alcoholic Beverages, fungi, 04 agricultural and veterinary sciences, Cereulide, Food safety, biology.organism_classification, 040401 food science, Cereus, chemistry, Consumer Product Safety, Fermentation, Food Microbiology, Brewing, business, Food Science
الوصف: Sake (Japanese rice wine) has been recognized as being low risk in terms of its microbiological safety. However, a confirmation of the food safety aspects of sake based on scientific evidence is important for establishing consumer confidence, in part because consumer concerns regarding food safety have increased. The presence of Bacillus cereus spores in refined rice wine has been reported, and in light of consumers' growing concern over food safety, the establishment of food and beverage safety is important for consumers' reassurance. Herein, to confirm the microbiological safety of sake, we investigated the content and growth of B. cereus. We conducted a spore addition test to determine whether B. cereus spores grow during sake production, and we observed no growth or germination of B. cereus spores during the manufacturing process. We also observed that processes such as solid-liquid separation and filtration help remove the risk posed by B. cereus. We then conducted a survey to assess the density of B. cereus in various commercial sake products. We analyzed 162 samples of commercial sake and observed that 11 of the products had ≥1 CFU of living cells in 1 mL of sake (detection rate, 6.8%). There was no product in which ≥100 CFU of living cells per 1 mL of sake was detected. Our findings confirmed that the density of these bacteria in sake is lower than that in other foods and that the probability of infection is very low. The emetic toxin produced by B. cereus was not detected in any of the sake samples. This is the first study based on experimental data demonstrating that B. cereus is not able to grow in sake or during the sake manufacturing process. We, thus, conclude that the safety risk of B. cereus in sake is negligible. Our findings indicating that B. cereus is not a significant hazard in the sake brewing process will contribute to food hygiene management based on scientific evidence in sake breweries. HIGHLIGHTS
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المؤلفون: Naoyuki Murakami, Atsushi Kotaka, Keiko Ashida, Shota Isogai, Akira Nishimura, Hiroshi Takagi, Hiroki Ishida, Yoji Hata, Kengo Matsumura
المصدر: Journal of Industrial Microbiology & Biotechnology
مصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Succinate, Proline, Saccharomyces cerevisiae, Mutant, Sake yeast, Bioengineering, Applied Microbiology and Biotechnology, 03 medical and health sciences, Metabolome, Overproduction, 030304 developmental biology, chemistry.chemical_classification, 0303 health sciences, biology, Chemistry, Alcoholic Beverages, 030302 biochemistry & molecular biology, Phosphotransferases (Carboxyl Group Acceptor), biology.organism_classification, Yeast, Amino acid, Enzyme, Biochemistry, Fermentation, Cell Culture and Bioengineering - Original Paper, γ-Glutamyl kinase Pro1, Fermentation, Mutation, Biotechnology
الوصف: Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxylate derived from a diploid sake yeast strain. Some of the mutants produced a greater amount of proline in the brewed sake. One of them (strain K-9-AZC) carried a novel mutation in the PRO1 gene encoding the Gln79His variant of the γ-glutamyl kinase Pro1, a key enzyme in proline biosynthesis in S. cerevisiae. This mutation resulted in extreme desensitization to feedback inhibition by proline, leading to proline overproduction. Interestingly, sake brewed with K-9-AZC contained 3.7-fold more proline, but only 25% less succinate than sake brewed with the parent strain. Metabolome analysis suggests that the decrease in succinate was attributable to a lower level of 2-oxoglutarate, which is converted into glutamate. The approach here could be a practical method for breeding of yeast strains involved in the diversity of sake taste.
وصف الملف: application/pdf
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المؤلفون: Shenxi Chen, Yuancai Liu, Bin Lin, Jie Tang, Wei Jiang, Hao Zhu, Qiang Yang
المصدر: World Journal of Microbiology & Biotechnology
مصطلحات موضوعية: DNA, Bacterial, Physiology, Baijiu, Applied Microbiology and Biotechnology, Gas Chromatography-Mass Spectrometry, Physicochemical indexes, chemistry.chemical_compound, RNA, Ribosomal, 16S, Lactobacillus, Microbial community, Food science, DNA, Fungal, Phylogeny, Solid Phase Microextraction, Flavor, Lactobacillus buchneri, Original Paper, Lactobacillus helveticus, Bacteria, biology, Alcoholic Beverages, Microbiota, Lactobacillus acetotolerans, Fungi, High-Throughput Nucleotide Sequencing, food and beverages, Esters, General Medicine, biology.organism_classification, Isoamyl alcohol, Yeast, Flavoring Agents, chemistry, Alcohols, Taste, Fermentation, Volatile compounds, Fermented grains, Edible Grain, Biotechnology
الوصف: Microbial structure and succession of fermented grains play a significant role in Baijiu’s flavor and quality. In this study, high-throughput sequencing (HTS) coupled with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community structures and flavor components in the fermented grains at the end of fermentation from different fermentation time of light-flavor Xiaoqu Baijiu. HTS results showed that Lactobacillus acetotolerans, Lactobacillus helveticus, Lactobacillus buchneri, Wickerhamomyces, Saccharomyces, and Condenascus were identified as the dominant microbes, but Lactobacillus (96.28%) exhibited obvious advantages at the end of ultra-long fermentation time (day 98). HS-SPME-GC-MS analysis revealed that esters and alcohols had the most abundance in fermented grains of day 98, containing high concentrations of ethyl acetate, diethyl succinate, phenylethyl alcohol, isoamyl alcohol, and n-propanol, which were related to the succession of Lactobacillus and yeast communities. Interestingly, the content of n-propanol in the ultra-long fermentation time samples (day 98) was 6 times of that in normal fermented grains (day 14), which may be caused by higher abundance of Lactobacillus in day 98 samples. Monte Carlo permutation test showed residual starch, acidity, and amino nitrogen (p
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المؤلفون: Vassilis Dourtoglou, Thalia Dourtoglou, Evangelia A. Tsapou, Fotini Drosou, Elisabeth Koussissi, Maria Dimopoulou
المصدر: Journal of Food Science. 85:2069-2079
مصطلحات موضوعية: Food Handling, 030309 nutrition & dietetics, Gas Chromatography-Mass Spectrometry, 03 medical and health sciences, Greek yogurt, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Lactobacillales, Yeasts, Scotch whisky, Humans, Food science, Flavor, food.beverage, Aroma, Volatile Organic Compounds, 0303 health sciences, biology, Alcoholic Beverages, Secale, food and beverages, Hordeum, 04 agricultural and veterinary sciences, Yogurt, biology.organism_classification, 040401 food science, food.food, Yeast, Culture Media, Lactic acid, Flavoring Agents, chemistry, Taste, Fermentation, Odorants, Lactic acid fermentation, Food Science
الوصف: Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.
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المؤلفون: Tomoko Morimoto, Tasuku Yamada, Nobuchika Tanaka, Tetsuya Goshima, Toshinari Takahashi, Tsutomu Fujii, Takeshi Akao, Yusuke Shibata
المصدر: Journal of Bioscience and Bioengineering. 129:1-5
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Protein-Arginine N-Methyltransferases, Saccharomyces cerevisiae Proteins, Methyltransferase, Sequence analysis, Saccharomyces cerevisiae, Bioengineering, Applied Microbiology and Biotechnology, 01 natural sciences, 03 medical and health sciences, Folic Acid, 010608 biotechnology, Gene, Strain (chemistry), biology, Chemistry, business.industry, Alcoholic Beverages, biology.organism_classification, Yeast, Repressor Proteins, 030104 developmental biology, Biochemistry, Fermentation, Brewing, business, Biotechnology
الوصف: Folates are important vitamins in human nutrition. Pressed sake cake, a brewing by-product of sake, is a rich dietary source of folates derived from sake yeast (Saccharomyces cerevisiae). The National Research Institute of Brewing investigated 106 samples of pressed sake cake and revealed that three samples containing large amounts of folates were produced by Km67 yeast derived from the house sake yeast strain of Kiku-Masamune sake brewery. In this study, we performed sake brewing tests using Km67 and Kyokai no. 7 group strains and confirmed that Km67 yeast contributed to the production of pressed sake cake containing large amounts of folates. To elucidate the mechanisms of high folate accumulation in Km67, we performed whole-genome sequence analysis in Km67 and then screened 10 folate-metabolizing genes showing different sequences in Km67 and K7 strains. By folate analysis of each gene-disrupted strain derived from strain BY4743, we also selected four genes having significant effects on folate content in yeast from 10 candidate genes. Folate analysis of gene-disrupted yeast strains complemented with either Km67-type genes or K7-type genes revealed that the Km67-type HMT1 gene was related to high folate accumulation not only in laboratory yeast but also in sake yeast. In this gene, Leu63Phe was present in the methyltransferase motif I of Hmt1p, which was essential for the methyltransferase activity of Hmt1p. Our results and previous reports suggested that the methyltransferase activity of Km67-Hmt1p was higher than that of K7-Hmt1p, leading to enhanced production and high accumulation of folates in Km67 yeast.
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المصدر: Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 3, Pp 307-317 (2019)
مصطلحات موضوعية: Nutrition and Dietetics, iridoids, alcoholic beverages, biology, natural products, Chemistry, phenolics, Saccharomyces bayanus, cornelian cherry, lcsh:TX341-641, biology.organism_classification, antioxidants, Fermentation, Food science, lcsh:Nutrition. Foods and food supply, Food Science
الوصف: In this study, we produced novel, natural and fermented apple-Cornelian cherry beverages rich in natural antioxidants. These products were examined for their physicochemical parameters, and antioxidative properties as well as subjected to the quantitative and qualitative identification of iridoids and phenolics. The highest concentration of total phenolics determined with the Folin-Ciocialteu method (964.28 mg GAE/L) and the strongest antioxidative properties measured with the DPPH • , ABTS •+ , and FRAP tests (7.90, 11.04, and 12.86 mmol TE/L) were determined in the beverages with the addition of juice from red-fruit Cornelian cherry. The most numerous group of compounds in the analyzed beverages were iridoids, with loganic acid (LA) found to predominate (424 mg/L). Results obtained demonstrate that the addition of juice from Cornelian cherry fruits during the production of fermented apple beverages causes a significant increase in their antioxidative properties, modifies their phenolics profile, and allows enriching them with iridoids.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a44c272b3d2f6c7aaeff38c8f12aa5cb
https://doi.org/10.31883/pjfns/111405 -
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المؤلفون: Anne Christine Gschaedler-Mathis, Orfil González-Reynoso, José Daniel Padilla-de la-Rosa, M. A. García-Ramírez, Josué Raymundo Solís-Pacheco, Abril Ivette Gómez-Guzmán
المصدر: Mathematical Biosciences and Engineering, Vol 18, Iss 5, Pp 5094-5113 (2021)
مصطلحات موضوعية: Anabolism, Microorganism, Saccharomyces cerevisiae, flux balance analysis, 02 engineering and technology, Agave, 0502 economics and business, QA1-939, 0202 electrical engineering, electronic engineering, information engineering, Food science, biology, Ethanol, Chemistry, Catabolism, Applied Mathematics, Alcoholic Beverages, 05 social sciences, food and beverages, General Medicine, Metabolism, biology.organism_classification, tequila, Flux balance analysis, Computational Mathematics, Modeling and Simulation, Fermentation, higher alcohols, 020201 artificial intelligence & image processing, General Agricultural and Biological Sciences, TP248.13-248.65, Mathematics, 050203 business & management, Biotechnology
الوصف: A stoichiometric model for Saccharomyces cerevisiae is reconstructed to analyze the continuous fermentation process of agave juice in Tequila production. The metabolic model contains 94 metabolites and 117 biochemical reactions. From the above set of reactions, 93 of them are linked to internal biochemical reactions and 24 are related to transport fluxes between the medium and the cell. The central metabolism of S. cerevisiae includes the synthesis for 20 amino-acids, carbohydrates, lipids, DNA and RNA. Using flux balance analysis (FBA), different physiological states of S. cerevisiae are shown during the fermentative process; these states are compared with experimental data under different dilution rates (0.04-0.12 h$ ^{-1} $). Moreover, the model performs anabolic and catabolic biochemical reactions for the production of higher alcohols. The importance of the Saccharomyces cerevisiae genomic model in the area of alcoholic beverage fermentation is due to the fact that it allows to estimate the metabolic fluxes during the beverage fermentation process and a physiology state of the microorganism.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e304cfa9b2553a150b863f1201a2140c
https://pubmed.ncbi.nlm.nih.gov/34517479
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