Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker

Takashi KURIBAYASHI; Hiroyasu TAMURA; Keigo SATO; Yoshihito NABEKURA; Toshio AOKI; Yoshihiko ANZAWA; Kazuaki KATSUMATA; Shunji OHDAIRA; Susumu YAMASHITA; Kazunori KUME; Mitsuoki KANEOKE; Ken-ichi WATANABE; Dai HIRATA

doi:10.1271/bbb.130621

Microbiology & Fermentation Technology Notes

Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker

Takashi KURIBAYASHI, Hiroyasu TAMURA, Keigo SATO, Yoshihito NABEKURA, Toshio AOKI, Yoshihiko ANZAWA, Kazuaki KATSUMATA, Shunji OHDAIRA, Susumu YAMASHITA, Kazunori KUME, Mitsuoki KANEOKE, Ken-ichi WATANABE, Dai HIRATA

Author information

Takashi KURIBAYASHI
Niigata Prefectural Sake Research Institute
Hiroyasu TAMURA
Asahi Sake Brewing Co., Ltd.
Keigo SATO
Niigata Prefectural Sake Research Institute
Yoshihito NABEKURA
Niigata Prefectural Sake Research Institute
Toshio AOKI
Niigata Prefectural Sake Research Institute
Yoshihiko ANZAWA
Asahi Sake Brewing Co., Ltd.
Kazuaki KATSUMATA
Asahi Sake Brewing Co., Ltd.
Shunji OHDAIRA
Niigata Sake Brewers Association
Susumu YAMASHITA
Niigata Sake Brewers Association
Kazunori KUME
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
Mitsuoki KANEOKE
Niigata Prefectural Sake Research Institute
Ken-ichi WATANABE
Niigata Prefectural Sake Research Institute
Dai HIRATA
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University

Keywords: identification, traceability, sake yeast, urea, ethyl carbamate

JOURNAL FREE ACCESS

2013 Volume 77 Issue 12 Pages 2505-2509

DOI https://doi.org/10.1271/bbb.130621

View "Advance Publication" version (December 7, 2013).

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Abstract

In the fermentation industry, the traceability of microorganisms during the process is important to ensure safety and efficacy. Ethyl carbamate, a group-2A carcinogen, is produced from ethanol and urea during the storage of food/alcoholic beverages. We isolated non-urea-producing sake yeast car1 mutants carrying a discriminable molecular marker, and demonstrated, by the use of PCR assays, that these mutants are useful for traceability analysis and identification during the sake brewing process.

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