TY - JOUR
T1 - Chromosomal aneuploidy improves the brewing characteristics of sake yeast
AU - Kadowaki, Masafumi
AU - Fujimaru, Yuki
AU - Taguchi, Seiga
AU - Ferdouse, Jannatul
AU - Sawada, Kazutaka
AU - Kimura, Yuta
AU - Terasawa, Yohei
AU - Agrimi, Gennaro
AU - Anai, Toyoaki
AU - Noguchi, Hideki
AU - Toyod, Atsushi
AU - Fujiyama, Asao
AU - Akao, Takeshi
AU - Kitagaki, Hiroshi
N1 - Funding Information:
Part of this work was financially supported by JSPS KAKENHI 15K07363 to H.K. We declare no conflict of interest.
Publisher Copyright:
© 2017 American Society for Microbiology.
PY - 2017/12/1
Y1 - 2017/12/1
N2 - The effect of chromosomal aneuploidy on the brewing characteristics of brewery yeasts has not been studied. Here we report that chromosomal aneuploidy in sake brewery yeast (Saccharomyces cerevisiae) leads to the development of favorable brewing characteristics. We found that pyruvate-underproducing sake yeast, which produces less off-flavor diacetyl, is aneuploid and trisomic for chromosomes XI and XIV. To confirm that this phenotype is due to aneuploidy, we obtained 45 haploids with various chromosomal additions and investigated their brewing profiles. A greater number of chromosomes correlated with a decrease in pyruvate production. Especially, sake yeast haploids with extra chromosomes in addition to chromosome XI produced less pyruvate than euploids. Mitochondrion-related metabolites and intracellular oxygen species in chromosome XI aneuploids were higher than those in euploids, and this effect was canceled in their "petite" strains, suggesting that an increase in chromosomes upregulated mitochondrial activity and decreased pyruvate levels. These findings suggested that an increase in chromosome number, including chromosome XI, in sake yeast haploids leads to pyruvate underproduction through the augmentation of mitochondrial activity. This is the first report proposing that aneuploidy in brewery yeasts improves their brewing profile.
AB - The effect of chromosomal aneuploidy on the brewing characteristics of brewery yeasts has not been studied. Here we report that chromosomal aneuploidy in sake brewery yeast (Saccharomyces cerevisiae) leads to the development of favorable brewing characteristics. We found that pyruvate-underproducing sake yeast, which produces less off-flavor diacetyl, is aneuploid and trisomic for chromosomes XI and XIV. To confirm that this phenotype is due to aneuploidy, we obtained 45 haploids with various chromosomal additions and investigated their brewing profiles. A greater number of chromosomes correlated with a decrease in pyruvate production. Especially, sake yeast haploids with extra chromosomes in addition to chromosome XI produced less pyruvate than euploids. Mitochondrion-related metabolites and intracellular oxygen species in chromosome XI aneuploids were higher than those in euploids, and this effect was canceled in their "petite" strains, suggesting that an increase in chromosomes upregulated mitochondrial activity and decreased pyruvate levels. These findings suggested that an increase in chromosome number, including chromosome XI, in sake yeast haploids leads to pyruvate underproduction through the augmentation of mitochondrial activity. This is the first report proposing that aneuploidy in brewery yeasts improves their brewing profile.
UR - http://www.scopus.com/inward/record.url?scp=85036461761&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85036461761&partnerID=8YFLogxK
U2 - 10.1128/AEM.01620-17
DO - 10.1128/AEM.01620-17
M3 - Article
C2 - 28986374
AN - SCOPUS:85036461761
SN - 0099-2240
VL - 83
JO - Applied and environmental microbiology
JF - Applied and environmental microbiology
IS - 24
M1 - e01620-17
ER -