Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i>
The HHP inactivation behaviors of Niigata <i>sake</i> yeast <i>Saccharomyces cerevisiae</i> strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in <i>moromi<...
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MDPI AG
2024-03-01
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| author | Toru Shigematsu Taisei Kuwabara Yuki Asama Rinta Suzuki Minami Ikezaki Kazuki Nomura Saori Hori Akinori Iguchi |
| author_facet | Toru Shigematsu Taisei Kuwabara Yuki Asama Rinta Suzuki Minami Ikezaki Kazuki Nomura Saori Hori Akinori Iguchi |
| author_sort | Toru Shigematsu |
| collection | DOAJ |
| description | The HHP inactivation behaviors of Niigata <i>sake</i> yeast <i>Saccharomyces cerevisiae</i> strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in <i>moromi</i> mash, in a laboratory-scale <i>sake</i> brewing process. The piezotolerance of strain S9arg, shown after cultivation in a YPD medium containing 2% glucose, decreased to become piezosensitive with increasing glucose concentrations in YPD media. In contrast, the piezosensitivity of a mutant strain UV1, shown after cultivation in the YPD medium containing 2% glucose, decreased to become piezotolerant with increasing glucose concentrations in the YPD medium. The intracellular ATP concentrations were analyzed for an <i>S. cerevisiae</i> strain with intact aerobic respiratory ability, as well as for strain UV1. The higher concentration of ATP after cultivation suggested a higher energy status and may be closely related to higher piezotolerance for the yeast strains. The decreased piezotolerance of strain S9arg observed after a laboratory-scale <i>sake</i> brewing test may be due to a lower energy status resulting from a high glucose concentration in <i>moromi</i> mash during the early period of brewing, as well as a lower aeration efficiency during the brewing process, compared with cultivation in a YPD medium containing 2% glucose. |
| first_indexed | 2024-04-25T00:30:37Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:37Z |
| publishDate | 2024-03-01 |
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| series | Foods |
| spelling | doaj.art-f7bb0fb8906746d1878abf80d7444aee2024-03-12T16:44:25ZengMDPI AGFoods2304-81582024-03-0113577010.3390/foods13050770Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i>Toru Shigematsu0Taisei Kuwabara1Yuki Asama2Rinta Suzuki3Minami Ikezaki4Kazuki Nomura5Saori Hori6Akinori Iguchi7Faculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanGraduate School of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanThe HHP inactivation behaviors of Niigata <i>sake</i> yeast <i>Saccharomyces cerevisiae</i> strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in <i>moromi</i> mash, in a laboratory-scale <i>sake</i> brewing process. The piezotolerance of strain S9arg, shown after cultivation in a YPD medium containing 2% glucose, decreased to become piezosensitive with increasing glucose concentrations in YPD media. In contrast, the piezosensitivity of a mutant strain UV1, shown after cultivation in the YPD medium containing 2% glucose, decreased to become piezotolerant with increasing glucose concentrations in the YPD medium. The intracellular ATP concentrations were analyzed for an <i>S. cerevisiae</i> strain with intact aerobic respiratory ability, as well as for strain UV1. The higher concentration of ATP after cultivation suggested a higher energy status and may be closely related to higher piezotolerance for the yeast strains. The decreased piezotolerance of strain S9arg observed after a laboratory-scale <i>sake</i> brewing test may be due to a lower energy status resulting from a high glucose concentration in <i>moromi</i> mash during the early period of brewing, as well as a lower aeration efficiency during the brewing process, compared with cultivation in a YPD medium containing 2% glucose.https://www.mdpi.com/2304-8158/13/5/770<i>sake</i> (Japanese rice wine)high hydrostatic pressure (HHP) processingpasteurization<i>Saccharomyces cerevisiae</i><i>sake</i> yeastpressure-sensitive (piezosensitive) mutant |
| spellingShingle | Toru Shigematsu Taisei Kuwabara Yuki Asama Rinta Suzuki Minami Ikezaki Kazuki Nomura Saori Hori Akinori Iguchi Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i> Foods <i>sake</i> (Japanese rice wine) high hydrostatic pressure (HHP) processing pasteurization <i>Saccharomyces cerevisiae</i> <i>sake</i> yeast pressure-sensitive (piezosensitive) mutant |
| title | Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i> |
| title_full | Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i> |
| title_fullStr | Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i> |
| title_full_unstemmed | Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i> |
| title_short | Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of <i>sake</i> Yeast <i>Saccharomyces cerevisiae</i> |
| title_sort | importance of intracellular energy status on high hydrostatic pressure inactivation of i sake i yeast i saccharomyces cerevisiae i |
| topic | <i>sake</i> (Japanese rice wine) high hydrostatic pressure (HHP) processing pasteurization <i>Saccharomyces cerevisiae</i> <i>sake</i> yeast pressure-sensitive (piezosensitive) mutant |
| url | https://www.mdpi.com/2304-8158/13/5/770 |
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