Analysis of the mechanism of pyruvate-underproducing sake yeast.
| Project/Area Number |
24580117
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Applied microbiology
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| Research Institution | Saga University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
AKAO Ken 独立行政法人酒類総合研究所, 情報技術支援部門, 副部門長 (50416426)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Keywords | 清酒 / 酵母 / ミトコンドリア / ピルビン酸 / 低アルコール清酒 / スパークリング清酒 / 代謝 / 清酒酵母 / ゲノム / 次世代シークエンサー |
|---|
| Outline of Final Research Achievements |
The concentration of ethanol of sake reaches 18-20% during sake brewing. Although the concentration of ethanol of sake is decreased to 15-16% after bottling, anyway the concentration of ethanol is one of the highest in the brewed alcohol beverages in the world. Therefore, to make sake a healthy alcoholic beverage, brewing technologies to decrease the concentration of ethanol is desired. However, off-flavor, diacetyl is generated during manufacturing of low alcohol sake. To circumvent this problem, we developed a pyruvate-underproducing sake yeast, which is now delivered from The Brewing Society of Japan and widely utilized. We elucidated that mitochondrial metabolism is activated in the pyruvate-underproducing sake yeast. Focusing on mitochondria has now emerged as a novel target of breeding of brewery yeasts.
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Report
(4 results)
Research Products
(69 results)
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[Journal Article] Glucosylceramide contained in Koji mold-cultured cereal confers membrane and flavor modification and stress tolerance to Saccharomyces cerevisiae during coculture fermentation.2015
Author(s)
Kazutaka Sawada, Tomoya Sato, Hiroshi Hamajima, Lahiru Niroshan Jayakody, Miyo Hirata, Mikako Yamashiro, Marie Tajima, Susumu Mitsutake, Koji Nagao, Keisuke Tsuge, Fumiyoshi Abe, Kentaro Hanada, and Hiroshi Kitagaki*
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Journal Title
Applied and Environmental Microbiology, 81(11):3688-98.
Volume: 81
Issue: 11
Pages: 3688-3698
DOI
Related Report
Peer Reviewed / Open Access / Acknowledgement Compliant
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[Journal Article] Structural Determination of Glucosylceramides in the Distillation Remnants of Shochu, the Japanese Traditional Liquor, and Its Production by Aspergillus kawachii.2012
Author(s)
M. Hirata, T. Tsuge, L. Jayakody, Y. Urano, K. Takahashi, K. Sawada, S. Inaba, K. Nagao, H. Kitagaki
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Journal Title
J. Agrc. Food Chem.
Volume: 60
Issue: 46
Pages: 11473-11482
DOI
Related Report
Peer Reviewed
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[Presentation] ピルビン酸低減清酒酵母のミトコンドリア解析2014
Author(s)
Gennaro Agrimi, Maria C. Mena, Kazuki Izumi , Isabella Pisano, Lucrezia Germinario, Hisashi Fukuzaki , Luigi Palmieri, Lars M. Blank and Hiroshi Kitagaki
Organizer
日本農芸化学会
Place of Presentation
明治大学
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