-
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.
-
2
المؤلفون: Jun Ogihara, Risa Hayashi, Osamu Yamada, Ryousuke Kataoka, Atsuko Isogai, Taisuke Watanabe
المصدر: Journal of bioscience and bioengineering. 130(5)
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Oxygenase, Octanols, Bioengineering, Applied Microbiology and Biotechnology, 01 natural sciences, 03 medical and health sciences, chemistry.chemical_compound, Biosynthesis, 010608 biotechnology, Food science, Aroma, chemistry.chemical_classification, Strain (chemistry), biology, Alcoholic Beverages, Fatty Acids, Fatty acid, Oryza, biology.organism_classification, 030104 developmental biology, Aspergillus, chemistry, 1-Octen-3-ol, Fermentation, Odorants, Oxygenases, Oxidation-Reduction, Biotechnology
الوصف: 1-Octen-3-ol is a major aroma component of awamori, a traditional distilled liquor produced in Okinawa Prefecture, Japan. As 1-octen-3-ol is thought to affect the sensory properties of awamori, it is important to fully characterize the compound's biosynthetic pathway and control mechanism. We previously reported that the fatty acid oxygenase ppoC (ppo: psi-produced oxygenase) of Aspergillus luchuensis is directly involved in the production of 1-octen-3-ol in rice koji (Kataoka et al., J. Biosci. Bioeng., 129, 192–198, 2020). In the present study, we constructed A. luchuensis ppoD disruptants to characterize the role of ppo genes in 1-octen-3-ol biosynthesis. A small-scale awamori fermentation test was performed using ppoA, ppoC, and ppoD single disruptants (ΔppoA, ΔppoC, and ΔppoD, respectively), along with the parent strain, ΔligD. 1-Octen-3-ol was not detected in the distillate prepared using the ΔppoC strain. We conclude that A. luchuensis ppoC is the only 1-octen-3-ol–producing factor in the awamori brewing process. Because ΔppoA and ΔppoD slightly enhanced 1-octen-3-ol productivity, these two genes may play a role in negatively controlling 1-octen-3-ol biosynthesis.
-
3
المصدر: Journal of Bioscience and Bioengineering. 123:209-215
مصطلحات موضوعية: 0106 biological sciences, Glutens, Bioengineering, Saccharomyces cerevisiae, Ethanol fermentation, 01 natural sciences, Applied Microbiology and Biotechnology, Gas Chromatography-Mass Spectrometry, 0404 agricultural biotechnology, Glutelin, Pentanones, 010608 biotechnology, Sulfhydryl Compounds, Food science, Aroma, Oryza sativa, Ethanol, biology, business.industry, Chemistry, Alcoholic Beverages, food and beverages, Oryza, 04 agricultural and veterinary sciences, biology.organism_classification, Glutathione, 040401 food science, Yeast, Flavoring Agents, Fermentation, Odorants, biology.protein, Brewing, Kovats retention index, business, Biotechnology
الوصف: The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatography-mass spectrometry. By comparing the odor properties and Kovats retention indices to those of standard compounds, 4-mercapto-4-methylpentan-2-one (4MMP) was found to contribute to the characteristic aroma. Sake brewing using Mizuhonoka, low-glutelin rice, and Gin-ohmi (a control) revealed that 4MMP concentrations in Mizuhonoka sake samples were higher than those in Gin-ohmi samples over the fermentation period. The concentration in final Mizuhonoka sake was twice that of Gin-ohmi. To investigate the mechanism of 4MMP formation, the putative precursors, 4-S-cycteinyl-4-methylpentan-2-one (cys-4MMP) and 4-S-glutathionyl-4-methylpentan-2-one (glut-4MMP), in sake and its materials (rice and koji) were analyzed by ultra-performance liquid chromatography tandem mass-spectrometry. Cys-4MMP was not detected in all samples, while glut-4MMP was present in sake and its materials. The glut-4MMP concentration in sake was lower than that in Gin-ohmi over nearly the entire fermentation period, suggesting that conversion of the precursors to 4MMP was more effective in the mash of low-glutelin rice Mizuhonoka than in Gin-ohmi. The release of 4MMP during alcoholic fermentation from a model medium containing its precursors was examined. While no 4MMP release was observed in the control (no addition), with the addition of its precursors, the release of 4MMP increased as fermentation progressed. It was suggested that 4MMP was generated from both cys- and glut-4MMP by sake yeast. The perception threshold of 4MMP in sake was determined as 1.2 ng/L.
-
4
المؤلفون: Yoshikazu Ohya, Ryo Nakamura, Masaki Mizunuma, Tetsuya Goshima, Hitoshi Shimoi, Dai Hirata, Kazunori Kume, Naoto Okazaki, Masaaki Inahashi, Hiroyasu Tamura, Eri Ichikawa, Takeshi Akao, Hirokazu Hasuda, Hiroki Okada
المصدر: Bioscience, Biotechnology, and Biochemistry. 80:1657-1662
مصطلحات موضوعية: 0301 basic medicine, Saccharomyces cerevisiae Proteins, Protein subunit, Cell, Gene Expression, Cell Cycle Proteins, Saccharomyces cerevisiae, Biology, Polymorphism, Single Nucleotide, Applied Microbiology and Biotechnology, Biochemistry, Analytical Chemistry, 03 medical and health sciences, Japan, medicine, Humans, Amino Acid Sequence, Protein Phosphatase 2, Selection, Genetic, Caproates, Molecular Biology, Gene, Genetics, Base Sequence, Ethanol, 030102 biochemistry & molecular biology, Alcoholic Beverages, Organic Chemistry, Oryza, General Medicine, Protein phosphatase 2, Yeast, Spindle checkpoint, 030104 developmental biology, medicine.anatomical_structure, Ethyl caproate, Fermentation, Mutation, Odorants, Mutation (genetic algorithm), Food Technology, M Phase Cell Cycle Checkpoints, Biotechnology
الوصف: In high-quality sake brewing, the cerulenin-resistant sake yeast K1801 with high ethyl caproate-producing ability has been used widely; however, K1801 has a defective spindle assembly checkpoint (SAC). To identify the mutation causing this defect, we first searched for sake yeasts with a SAC-defect like K1801 and found that K13 had such a defect. Then, we searched for a common SNP in only K1801 and K13 by examining 15 checkpoint-related genes in 23 sake yeasts, and found 1 mutation, R48P of Cdc55, the PP2A regulatory B subunit that is important for the SAC. Furthermore, we confirmed that the Cdc55-R48P mutation was responsible for the SAC-defect in K1801 by molecular genetic analyses. Morphological analysis indicated that this mutation caused a high cell morphological variation. But this mutation did not affect the excellent brewing properties of K1801. Thus, this mutation is a target for breeding of a new risk-free K1801 with normal checkpoint integrity.
-
5
المؤلفون: Eri, Ichikawa, Shougo, Hirata, Yuko, Hata, Hisashi, Yazawa, Hiroyasu, Tamura, Mitsuoki, Kaneoke, Kazuhiro, Iwashita, Dai, Hirata
المصدر: Bioscience, biotechnology, and biochemistry. 83(8)
مصطلحات موضوعية: Japan, Alcoholic Beverages, Taste, Fermentation, Odorants, Metabolomics, Oryza, Genes, Plant, Crosses, Genetic
الوصف: In sake brewing, the steamed rice is used in two ways, added to sake-mash (as
-
6
المصدر: Journal of Bioscience and Bioengineering. 118:406-414
مصطلحات موضوعية: Aspergillus oryzae, Bioengineering, Saccharomyces cerevisiae, Umami, Ethanol fermentation, Applied Microbiology and Biotechnology, Gas Chromatography-Mass Spectrometry, Humans, Food science, Aftertaste, Aroma, Flavor, Principal Component Analysis, Chromatography, biology, Chemistry, Alcoholic Beverages, food and beverages, Oryza, biology.organism_classification, Odor, Taste, Fermentation, Odorants, Gas chromatography, Gas chromatography–mass spectrometry, Food Analysis, Biotechnology
الوصف: Sake is a Japanese traditional alcoholic beverage, which is produced by simultaneous saccharification and alcohol fermentation of polished and steamed rice by Aspergillus oryzae and Saccharomyces cerevisiae. About 300 compounds have been identified in sake, and the contribution of individual components to the sake flavor has been examined at the same time. However, only a few compounds could explain the characteristics alone and most of the attributes still remain unclear. The purpose of this study was to examine the relationship between the component profile and the attributes of sake. Gas chromatography coupled with mass spectrometry (GC/MS)-based non-targeted analysis was employed to obtain the low molecular weight component profile of Japanese sake including both nonvolatile and volatile compounds. Sake attributes and overall quality were assessed by analytical descriptive sensory test and the prediction model of the sensory score from the component profile was constructed by means of orthogonal projections to latent structures (OPLS) regression analysis. Our results showed that 12 sake attributes [ginjo-ka (aroma of premium ginjo sake), grassy/aldehydic odor, sweet aroma/caramel/burnt odor, sulfury odor, sour taste, umami, bitter taste, body, amakara (dryness), aftertaste, pungent/smoothness and appearance] and overall quality were accurately explained by component profiles. In addition, we were able to select statistically significant components according to variable importance on projection (VIP). Our methodology clarified the correlation between sake attribute and 200 low molecular components and presented the importance of each component thus, providing new insights to the flavor study of sake.
-
7
المؤلفون: Wai-Jane Ho, Cheng-Hung Lai, Wen-Ching Ko, Chang-Wei Hsieh, Yi-Hsiang Huang
المصدر: Journal of food science. 75(2)
مصطلحات موضوعية: Fusel alcohol, Analysis of Variance, Ethanol, Chromatography, Chromatography, Gas, Alcoholic Beverages, education, Ultrafiltration, food and beverages, Alcohol, Oryza, Acetates, chemistry.chemical_compound, Membrane, chemistry, Taste, Fermentation, Odorants, Nanotechnology, Nanofiltration, Fatty Alcohols, Flavor, Food Science
الوصف: The removal effect on excessive fusel alcohols from rice spirits were investigated using nanofiltration (NF) and ultrafiltration (UF). Compared to UF (GE and GH membranes), NF (DK and DL membranes) showed 10 times greater effect for fusel alcohols rejection due to molecular weight cut-off. On operating pressures, 488.95 kPa was suitable with a rejection rate attaining 44.2% for DK membrane. Only slight changes in physicochemical indices including ethanol concentration, flavor, total acidity, pH value, and soluble solid content were observed for rice-spirits after NF treatment. Moreover, rice spirits treated with the DK membrane achieved a higher score in sensory evaluation. We anticipated a practical application of the nonheat processes in rice spirits production.
إعادة تعيين المنقحات
عرض المنقحات (%%عد%%)
PDF full text from Publisher