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1
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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2
المؤلفون: Zhe Zhao, Taiki Futagami, Kazunori Takamine, Hisanori Tamaki, Mina Sugimachi, Kayu Okutsu, Xuan Yin, Xing-Lin Han, Yumiko Yoshizaki
المصدر: Journal of Food Science. 86:4958-4968
مصطلحات موضوعية: business.industry, Alcoholic Beverages, food and beverages, Oryza, equipment and supplies, Lactic acid, Flavoring Agents, SSS, chemistry.chemical_compound, Hydrolysis, chemistry, Odor, Taste, Fermentation, Brewing, Ethyl lactate, Food science, business, Flavor, Food Science
الوصف: Rice-flavor baijiu is a traditional Chinese liquor. The flavor profile and volatiles presented with or without the solid-state saccharification (SSS) were investigated to reveal the effects of SSS process on the quality of rice-flavor baijiu. The liquor prepared with SSS had a sweet flavor. It contained significantly higher contents of β-phenylethyl alcohol, β-phenylethyl acetate, and ethyl lactate with odor active value of >1. The liquor prepared without SSS had a cheese-like flavor. It was confirmed that the cheese-like flavor derived from butanoic acid was only detected in the liquor prepared without SSS. SSS facilitated the biosynthesis of β-phenylethyl alcohol and ethyl lactate by supplying a large amount of phenylalanine and lactic acid at the initial stage of fermentation, and it prevented contamination. These results indicated that the SSS process contributed to produce the characteristic flavor compounds of rice-flavor baijiu. PRACTICAL APPLICATION: Solid-state saccharification (SSS) process of rice-flavor baijiu contributes not only in brewing, but also in the production of the characteristic flavor compounds and the repression of the off-flavor derived from the contamination. Therefore, SSS is a critical process to control the flavor of rice-flavor baijiu.
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3
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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4
المؤلفون: Tsutomu Fujii, Tetsuya Goshima, Yusuke Shibata, Tomoko Morimoto, Toshinari Takahashi, Takeshi Akao, Tasuku Yamada, Muneyoshi Kanai
المصدر: The Journal of General and Applied Microbiology. 67:214-219
مصطلحات موضوعية: Saccharomyces cerevisiae Proteins, biology, Quantitative stability, business.industry, Folate Metabolism, Chemistry, Alcoholic Beverages, Saccharomyces cerevisiae, Folate biosynthesis, Yeast strain, biology.organism_classification, Applied Microbiology and Biotechnology, Microbiology, Yeast, Folic Acid, Fermentation, Brewing, Food science, business
الوصف: Pressed sake cake, a by-product of sake brewing, is a rich dietary source of folates, which are important vitamins for humans. However, considerable losses of folates occur during storage and cooking. We have previously reported that Km67, the house sake yeast strain of Kiku-masamune sake brewery, can accumulate high folate levels. In this study, we found that the folate content of pressed sake cakes produced with Km67 remained at approximately their maximum level after the fermentation activity stopped. To elucidate the mechanisms of high folate accumulation in Km67, we analyzed the expression of 23 folate-metabolizing genes. The expression of ABZ1 and FOL3 was almost always higher in Km67 than in Kyokai no. 701 yeast (K701), which suggested that enhanced expression of the genes involved in folate biosynthesis was a mechanism of high folate accumulation in Km67. We found that the folates of Km67 pressed sake cakes were quantitatively stable at 4°C under refrigerated storage conditions. In addition, the homocysteine content of Km67 pressed sake cakes was almost always higher than that of K701 pressed sake cakes. This result suggests that a reason for high folate accumulation in Km67 yeast is the need to reduce the intracellular concentration of homocysteine. Our results provide biologically meaningful information on folate metabolism in yeast.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a75a904c55788f693015cd936b27a4da
https://doi.org/10.2323/jgam.2021.03.002 -
5
المؤلفون: Wei Zou, Cai-hong Shen, Yang Wei, Jian-Gang Yang
المصدر: Journal of Food Science. 85:4096-4107
مصطلحات موضوعية: China, 0303 health sciences, 030309 nutrition & dietetics, Component (thermodynamics), Chemistry, business.industry, Alcoholic Beverages, 04 agricultural and veterinary sciences, Pulp and paper industry, 040401 food science, Flavoring Agents, 03 medical and health sciences, 0404 agricultural biotechnology, Taste, Chinese traditional, Fermentation, Odorants, Humans, Brewing, business, Flavor, Food Science
الوصف: Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brewing materials, types of koji, fermentation vessels, and processes used during liquor production, significant differences can occur in the content of flavor chemical components, such as esters, alcohols, aromatics, ketones, nitrogen compounds, acids, and aldehydes in the resulting liquor. Therefore, the liquor can be characterized on the basis of four basic flavors: sauce-, strong-, light-, and rice-aroma, and eight derivative flavors: feng-, sesame-, chi-, te-, mixed-, laobaigan-, herbal-, and fuyu-aroma. In this review, we describe the production and development process of Chinese traditional liquor in detail; summarize the flavor types, flavor chemical composition characteristics, and research progress related to this liquor; and discuss the influence of trace chemical components on liquor flavor, with the aim of laying a theoretical foundation for stabilizing the quality and increasing the yield of traditional liquor.
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6
المؤلفون: Kiyohide Tomooka, Satsuki Nakamura, Akiko Kooka, Yasunori Takata, Kotatsu Maruyama, Eri Eguchi, Keiko Suyama, Ryoichi Kawamura, Kumiko Tanaka, Takeshi Tanigawa, Haruhiko Oosawa, Ken Kajita, A Fujii, Isao Saito, Tamami Shiba
المصدر: Nippon Ronen Igakkai Zasshi. Japanese Journal of Geriatrics. 57:300-307
مصطلحات موضوعية: Male, Alcohol Drinking, Cross-sectional study, Elderly population, mental disorders, Humans, Medicine, Cognitive Dysfunction, Cognitive impairment, Association (psychology), Aged, Aged, 80 and over, business.industry, Alcoholic Beverages, Montreal Cognitive Assessment, Odds ratio, Middle Aged, Confidence interval, Cross-Sectional Studies, Fermentation, Female, Geriatrics and Gerontology, business, human activities, Alcohol consumption, Demography
الوصف: Aim The effects of alcohol consumption on Mild Cognitive Impairment (MCI) among the Japanese population had not been fully examined. Therefore, the objective of this study was to examine the association between alcohol consumption and MCI among the Japanese elderly population. Methods In total, 421 men and 700 women aged 60-84 years participated in this cross-sectional study. Alcohol consumption was estimated according to frequency and amount of major alcoholic beverages (i.e., beer, Japanese sake, shochu, and wine) consumed by each individual using a self-administered questionnaire. MCI was assessed using the Japanese version of the Montreal Cognitive Assessment. Multivariable odds ratio (OR) and 95% confidence intervals (CIs) of MCI according to alcohol consumption were calculated using logistic models. We further analyzed the associations of the major alcoholic beverages with MCI. Results The prevalence of MCI was 50.4% among the male participants and 31.4% among the females. A positive association between alcohol consumption and MCI was observed in men, but not in women. The multivariable OR (95% CI) of MCI for ≥ 2 go (46 g ethanol) /day vs. non-drinkers was 1.78 (0.93-3.40, p for trend = 0.045) in men and for ≥ 1 go (23 g ethanol) /day was 0.96 (0.39-2.38, p for trend = 0.92) in women, respectively. We also observed an association between shochu consumption and MCI in men, whereby the multivariable OR (95% CI) of MCI for each 1 go increment was 1.57 (1.18-2.07). Conclusion Our findings suggest that alcohol consumption in moderation may contribute to the prevention of MCI development in men.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77a0b07fc1b77875bfd61a9d9347c7e7
https://doi.org/10.3143/geriatrics.57.300 -
7
المؤلفون: Takeshi Akao, Tetsuya Goshima, Dai Hirata, Kenji Oba, Ritsushi Ohdoi, Risa Yamasaki, Muneyoshi Kanai
المصدر: Journal of Bioscience and Bioengineering. 129:706-714
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Saccharomyces cerevisiae Proteins, Genotype, Mutagenesis (molecular biology technique), Bioengineering, Saccharomyces cerevisiae, Haploidy, Biology, 01 natural sciences, Applied Microbiology and Biotechnology, 03 medical and health sciences, Meiosis, 010608 biotechnology, Genetics, business.industry, Alcoholic Beverages, Strain (biology), Diploidy, Yeast, Spore, Sexual reproduction, 030104 developmental biology, Fermentation, Brewing, Ploidy, business, Biotechnology
الوصف: Among sake yeast strains, Kyokai no. 7 (K7) and its closely related strains (K7 group) are predominantly used because of their excellent brewing properties. In the sake industrial sector, the need for various types of yeast strains is high. Although crossbreeding is an effective method for generating genetic diversity that should result in diverse characteristics, most K7 group strains lack normal sporulation ability, including the ability to undergo meiotic chromosomal recombination, which leads to difficulties in crossbreeding. Accordingly, the improvement of sake yeast strains primarily depends on mutagenesis and suitable selection in a stepwise manner. Our recent study revealed that the long-preserved sake yeast strain Hiroshima no. 6 (H6) does not belong to the K7 group despite genetically being extremely similar. In addition, H6 exhibited normal sporulation. Thus, we isolated haploid cells from H6 and mated them with previously isolated haploid cells of K7 group strains. The crossbred diploid strains had normal sporulation ability; hence, we performed tetrad analysis. The brewing characteristics of the obtained haploid set were extremely diverse. Principal component analysis based on the volatile and organic acid components measured using small-scale sake brewing tests revealed that the haploid strains derived from each diploid strain displayed a characteristic distribution. Thus, we demonstrated the availability of genetic crossbreeding using H6 with sporulation ability to facilitate both the development of novel sake yeast strains with many desirable characteristics and analyses of the function of sake yeast.
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8
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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المؤلفون: Shenxi Chen, Shumiao Zhao, Hongye Shen, Qiang Yang, Jinshui Zheng, Dengjin Shen, Yunxiang Liang, Dun Yaohao
المصدر: Microbiology Spectrum
Microbiology Spectrum, Vol 9, Iss 2 (2021)مصطلحات موضوعية: Microbiology (medical), Secondary succession, Physiology, Microorganism, nestedness, Ecological succession, Biology, Microbiology, RNA, Ribosomal, 16S, Genetics, Ecosystem, Food science, community succession, Volatile Organic Compounds, General Immunology and Microbiology, Ecology, Bacteria, business.industry, Alcoholic Beverages, Microbiota, technology, industry, and agriculture, turnover, food and beverages, Cell Biology, Biodiversity, Xiaoqu liquor, QR1-502, Infectious Diseases, Solid-state fermentation, Microbial population biology, Fermentation, Brewing, community assembly, business, Edible Grain, Research Article
الوصف: Although the importance of microbiota in the natural environment and in industrial production has been widely recognized, little is known about the formation and succession patterns of the microbial community, particularly secondary succession after disturbance. Here, we choose the Xiaoqu liquor brewing process as an experimental model in which sorghum grains were first aerobically saccharified and then anaerobically fermented after being stirred and acidified to explore multistage community succession patterns. We analyzed microbial composition, physicochemical factors, and metabolites of brewing grains inoculated with two different starters, pure starter and traditional starter, respectively. Two groups showed similar succession patterns where the saccharification microbiota was mainly derived from starters, while environmental microorganisms, mainly Lactobacillaceae and Saccharomyces, dominated the fermentation microbiota regardless of the original saccharification community composition. Species replacement shaped the bacterial community, while species replacement and loss both contributed to fungal community succession in both groups. Grain acidification and hypoxia led to the succession of bacterial and fungal communities during fermentation, respectively. Despite inoculation with starters containing different microorganisms, similar microbial communities during the fermentation stage of the two groups exhibited similar metabolite composition. However, higher abundance of Rhizopus in the saccharification of the pure starter group led to more alcohols, while higher abundance of Monascus and Saccharomycopsis in the traditional starter group promoted acid and ester metabolism. These results revealed the microbial succession patterns of two-stage liquor brewing and its influence on flavor metabolism, which could be used to regulate the microbial community in food fermentation to further promote the modernization of the fermented food industry. IMPORTANCE Revealing formation and assembly mechanisms of microbiota can help us to understand and further regulate its roles in the ecosystems. The Xiaoqu liquor brewing system is a tractable microbial ecosystem with low complexity. This two-stage microbial ecosystem can be used as an experimental model to analyze the multistage temporal succession pattern of microbial communities. Our results demonstrated the dynamic composition and succession pattern of a microbial community in the two-stage liquor brewing system. The results also revealed the microbial origins determining community composition, the ecological processes dominating microbial community succession patterns, the determinants affecting microbial community successions, and the effect of microbial community changes on metabolite synthesis. Overall, our study not only provides an insight into multistage succession patterns of microbial communities in liquor brewing systems but also provides reference for optimizing the quality of fermented products, which will be helpful to understand the succession patterns of microbial communities in other natural ecosystems.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbf7ed5eebaf66170548ac6bdec669f6
https://pubmed.ncbi.nlm.nih.gov/34549993 -
10
المؤلفون: Naoyuki Murakami, Atsushi Kotaka, Natsuki Hotta, Hiroki Ishida, Hiroshi Takagi, Kengo Matsumura, Yoji Hata, Akira Nishimura, Shota Isogai
المصدر: Journal of industrial microbiologybiotechnology. 49(3)
مصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Phenylalanine, Saccharomyces cerevisiae, Mutant, Bioengineering, medicine.disease_cause, Applied Microbiology and Biotechnology, chemistry.chemical_compound, Biosynthesis, medicine, Essential amino acid, chemistry.chemical_classification, Mutation, biology, business.industry, Chemistry, Alcoholic Beverages, Phenylethyl Alcohol, biology.organism_classification, Yeast, Biochemistry, Fermentation, Brewing, business, Biotechnology
الوصف: Sake is a traditional Japanese alcoholic beverage brewed by the yeast Saccharomyces cerevisiae. Since the consumption and connoisseurship of sake has spread around the world, the development of new sake yeast strains to meet the demand for unique sakes has been promoted. Phenylalanine is an essential amino acid that is used to produce proteins and important signaling molecules involved in feelings of pleasure. In addition, phenylalanine is a precursor of 2-phenylethanol, a high-value aromatic alcohol with a rose-like flavor. As such, adjusting the quantitative balance between phenylalanine and 2-phenylethanol may introduce value-added qualities to sake. Here, we isolated a sake yeast mutant (strain K9-F39) with phenylalanine accumulation and found a missense mutation on the ARO80 gene encoding the His309Gln variant of the transcriptional activator Aro80p involved in the biosynthesis of 2-phenylethanol from phenylalanine. We speculated that mutation of ARO80 would decrease transcriptional activity and suppress the phenylalanine catabolism, resulting in an increase of intracellular phenylalanine. Indeed, sake brewed with strain K9-F39 contained 60% increase in phenylalanine, but only 10% less 2-phenylethanol than sake brewed with the parent strain. Use of the ARO80 mutant in sake brewing may be promising for the production of distinctive new sake varieties. One-Sentence Summary The ARO80 mutant is appropriate for controlling the content of phenylalanine and 2-phenylethanol.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69f424f1aef9103d02949285e96a3229
https://pubmed.ncbi.nlm.nih.gov/34788829
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