Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste
Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste
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酿酒酵母MC87-46同化异麦芽糖的能力及其对清酒口感的影响
DOI：
10.1038/s41598-019-50384-w
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发表时间：
2019
影响因子：
4.6
通讯作者：
Kato Masashi
中科院分区：
文献类型：
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作者：
Tsutsumi Seitaro;Mochizuki Mai;Sakai Kiyota;Ieda Akane;Ohara Reiji;Mitsui Shun;Ito Akitoshi;Hirano Tatsuya;Shimizu Motoyuki;Kato Masashi
近年来，从各种自然资源中分离的酵母菌野生株已被用于制作面包、啤酒、葡萄酒和清酒。在目前的研究中，我们分离了wildS。从香石竹（Dianthus caryophyllus L.）花中分离到一株抗浅蓝菌素的突变株MC 87 -46，并利用其生产清酒。然后，我们确定了成分，包括乙醇，氨基酸，有机酸，和糖，在发酵清酒。用MC 87 -46酿造的清酒是甜的，这是由于高含量的异麦芽糖，其浓度为44.3mM。-19.6的低清酒计值很可能是由于这种高异麦芽糖浓度。MC 87 -46的基因组DNA编码异麦芽糖酶IMA 1、IMA 2、IMA 3、IMA 4和IMA 5以及异麦芽糖转运蛋白AGT 1。然而，这些基因在MC 87 -46中不被异麦芽糖诱导，并且该菌株不具有异麦芽糖酶活性。这些结果表明，MC 87 -46不能利用异麦芽糖，导致其在发酵清酒中积累。用MC 87 -46酿造的清酒中的异麦芽糖浓度是商品清酒的24.6倍。这些研究结果表明，MC 87 -46可能是有用的商业应用在日本清酒生产，因为其独特的风味和营养成分。
Recently, wild strains ofSaccharomyces cerevisiaeisolated from a variety of natural resources have been used to make bread, beer, wine, and sake. In the current study, we isolated wildS. cerevisiaeMC strain from the carnation (Dianthus caryophyllus L) flower and produced sake using its cerulenin-resistant mutant strain MC87-46. Then, we characterized the components, including ethanol, amino acids, organic acids, and sugars, in the fermented sake. Sake brewed with MC87-46 is sweet owing to the high content of isomaltose, which was at a concentration of 44.3 mM. The low sake meter value of −19.6 is most likely due to this high isomaltose concentration. The genomic DNA of MC87-46 encodes for isomaltasesIMA1,IMA2,IMA3, IMA4andIMA5, as well as the isomaltose transporter gene,AGT1. However, these genes were not induced in MC87-46 by isomaltose, and the strain did not possess isomaltase activity. These results show that MC87-46 cannot utilize isomaltose, resulting in its accumulation in the fermented sake. Isomaltose concentrations in sake brewed with MC87-46 were 24.6-fold more than in commercial sake. These findings suggest that MC87-46 may be useful for commercial application in Japanese sake production because of its unique flavour and nutrient profile.