Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport

Kenta HORIE; Takahiro OBA; Saori MOTOMURA; Atsuko ISOGAI; Takashi YOSHIMURA; Keisuke TSUGE; Kazuyoshi KOGANEMARU; Genta KOBAYASHI; Hiroshi KITAGAKI

doi:10.1271/bbb.90373

Microbiology & Fermentation Technology Notes

Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport

Kenta HORIE, Takahiro OBA, Saori MOTOMURA, Atsuko ISOGAI, Takashi YOSHIMURA, Keisuke TSUGE, Kazuyoshi KOGANEMARU, Genta KOBAYASHI, Hiroshi KITAGAKI

Author information

Kenta HORIE
Faculty of Agriculture, Saga University
Takahiro OBA
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
Saori MOTOMURA
Faculty of Agriculture, Saga University
Atsuko ISOGAI
National Research Institute of Brewing
Takashi YOSHIMURA
Industrial Technology Center of Saga Prefecture
Keisuke TSUGE
Industrial Technology Center of Saga Prefecture
Kazuyoshi KOGANEMARU
Industrial Technology Center of Saga Prefecture
Genta KOBAYASHI
Faculty of Agriculture, Saga University
Hiroshi KITAGAKI
Faculty of Agriculture, Saga University

Keywords: sake, mitochondrial transport, yeast, pyruvate, breeding

JOURNAL FREE ACCESS

2010 Volume 74 Issue 4 Pages 843-847

DOI https://doi.org/10.1271/bbb.90373

Details

Abstract

Pyruvate is the key substance controlling the formation of diacetyl, acetaldehyde, and acetate during alcoholic fermentation. Here we report the breeding of a low pyruvate-producing sake yeast by isolation of a mutant resistant to ethyl α-transcyanocinnamate, an inhibitor of mitochondrial pyruvate transport. Mitochondrial function was involved in resistance to this substance and in the production of pyruvate by the mutants.

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