<i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile
The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of <i>Saccharomyces</i> hybridization. Interspecific yeast hybrids used in modern monoculture inoculati...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/1/14 |
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| author | Matthew J. Winans Yuki Yamamoto Yuki Fujimaru Yuki Kusaba Jennifer E. G. Gallagher Hiroshi Kitagaki |
| author_facet | Matthew J. Winans Yuki Yamamoto Yuki Fujimaru Yuki Kusaba Jennifer E. G. Gallagher Hiroshi Kitagaki |
| author_sort | Matthew J. Winans |
| collection | DOAJ |
| description | The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of <i>Saccharomyces</i> hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by <i>Saccharomyces arboricola</i> and its hybrids. <i>S. arboricola</i> x <i>S. cerevisiae</i> direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered <i>S. arboricola</i> apart from the <i>S. cerevisiae</i> industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested <i>S. arboricola</i> had a lower amino acid net uptake than <i>S. cerevisiae.</i> Additionally, this research found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, these results suggest <i>S. arboricola</i> is poised for in-depth metabolomic exploration in sake fermentation. |
| first_indexed | 2024-12-11T15:33:01Z |
| format | Article |
| id | doaj.art-04921864ebad4daf96d7fe9bb3448810 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-11T15:33:01Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-04921864ebad4daf96d7fe9bb34488102022-12-22T01:00:00ZengMDPI AGFermentation2311-56372020-01-01611410.3390/fermentation6010014fermentation6010014<i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic ProfileMatthew J. Winans0Yuki Yamamoto1Yuki Fujimaru2Yuki Kusaba3Jennifer E. G. Gallagher4Hiroshi Kitagaki5Graduate School of Advanced Health Sciences, Saga University, 1, Honjo, Saga city, Saga 840-8502, JapanGraduate School of Advanced Health Sciences, Saga University, 1, Honjo, Saga city, Saga 840-8502, JapanGraduate School of Advanced Health Sciences, Saga University, 1, Honjo, Saga city, Saga 840-8502, JapanGraduate School of Advanced Health Sciences, Saga University, 1, Honjo, Saga city, Saga 840-8502, JapanBiology Department, West Virginia University, 53 Campus Drive, Morgantown, WV 26506-6057, USAGraduate School of Advanced Health Sciences, Saga University, 1, Honjo, Saga city, Saga 840-8502, JapanThe use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of <i>Saccharomyces</i> hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by <i>Saccharomyces arboricola</i> and its hybrids. <i>S. arboricola</i> x <i>S. cerevisiae</i> direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered <i>S. arboricola</i> apart from the <i>S. cerevisiae</i> industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested <i>S. arboricola</i> had a lower amino acid net uptake than <i>S. cerevisiae.</i> Additionally, this research found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, these results suggest <i>S. arboricola</i> is poised for in-depth metabolomic exploration in sake fermentation.https://www.mdpi.com/2311-5637/6/1/14sakefermentationhybridginjoethanolethyl hexanoateisoamyl acetateyeast<i>saccharomyces</i>metabolism |
| spellingShingle | Matthew J. Winans Yuki Yamamoto Yuki Fujimaru Yuki Kusaba Jennifer E. G. Gallagher Hiroshi Kitagaki <i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile Fermentation sake fermentation hybrid ginjo ethanol ethyl hexanoate isoamyl acetate yeast <i>saccharomyces</i> metabolism |
| title | <i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile |
| title_full | <i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile |
| title_fullStr | <i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile |
| title_full_unstemmed | <i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile |
| title_short | <i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile |
| title_sort | i saccharomyces arboricola i and its hybrids propensity for sake production interspecific hybrids reveal increased fermentation abilities and a mosaic metabolic profile |
| topic | sake fermentation hybrid ginjo ethanol ethyl hexanoate isoamyl acetate yeast <i>saccharomyces</i> metabolism |
| url | https://www.mdpi.com/2311-5637/6/1/14 |
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