Chromosomal aneuploidy improves brewing characteristics of sake yeast.

Chromosomal aneuploidy improves brewing characteristics of sake yeast. Appl Environ Microbiol. 2017 Oct 06;: Authors: Kadowaki M, Fujimaru Y, Taguchi S, Ferdouse J, Sawada K, Kimura Y, Terasawa Y, Agrimi G, Anai T, Noguchi H, Toyoda A, Fujiyama A, Akao T, Kitagaki H Abstract The effect of chromosomal aneuploidy on the brewing characteristics in 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. Mitochondria-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 that in chromosome XI, in sake yeast haploids lea...
Source: Applied and Environmental Microbiology - Category: Microbiology Authors: Tags: Appl Environ Microbiol Source Type: research