Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash

Takahiro OBA; Hikaru SUENAGA; Shunichi NAKAYAMA; Shinji MITSUIKI; Hiroshi KITAGAKI; Kosuke TASHIRO; Satoru KUHARA

doi:10.1271/bbb.110262

Microbiology & Fermentation Technology Notes

Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash

Takahiro OBA, Hikaru SUENAGA, Shunichi NAKAYAMA, Shinji MITSUIKI, Hiroshi KITAGAKI, Kosuke TASHIRO, Satoru KUHARA

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Keywords: malic acid, DNA microarray analysis, Saccharomyces cerevisiae, sake yeast

JOURNAL FREE ACCESS

2011 Volume 75 Issue 10 Pages 2025-2029

DOI https://doi.org/10.1271/bbb.110262

View "Advance Publication" version (October 7, 2011).

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Abstract

We characterized high malic acid-producing strains of Saccharomyces cerevisiae isolated from sake mash. We compared the gene expression of these strains with those of the parental strain by DNA microarray, and found that stress response genes, such as HSP12, were commonly upregulated in the high malate-producing strains, whereas thiamine synthesis genes, such as THI4 and SNZ2, were downregulated in these strains.

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