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

This article has now been updated. Please use the final version.

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 Advance online publication

Article ID: 110262

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

The final version of this article is now available: Vol. 75 (2011) , No. 10 p.2025

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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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