Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing

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Author(s)

Abstract

Sake yeast can produce high levels of ethanol in concentrated rice mash. While both sake and laboratory yeast strains belong to the species Saccharomyces cerevisiae, the laboratory strains produce much less ethanol. This disparity in fermentation activity may be due to the strains' different responses to environmental stresses, including ethanol accumulation. To obtain more insight into the stress response of yeast cells under sake brewing conditions, we carried out small-scale sake brewing tests using laboratory yeast strains disrupted in specific stress-related genes. Surprisingly, yeast strains with disrupted ubiquitin-related genes produced more ethanol than the parental strain during sake brewing. The elevated fermentation ability conferred by disruption of the ubiquitin-coding gene UBI4 was confined to laboratory strains, and the ubi4 disruptant of a sake yeast strain did not demonstrate a comparable increase in ethanol production. These findings suggest different roles for ubiquitin in sake and laboratory yeast strains.

Journal

  • Journal of bioscience and bioengineering

    Journal of bioscience and bioengineering 107(6), 636-640, 2009-06-25

    The Society for Biotechnology, Japan

References:  25

Cited by:  2

Codes

  • NII Article ID (NAID)
    110007330981
  • NII NACSIS-CAT ID (NCID)
    AA11307678
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13891723
  • NDL Article ID
    10258761
  • NDL Source Classification
    ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
  • NDL Call No.
    Z53-S65
  • Data Source
    CJP  CJPref  NDL  NII-ELS  Crossref 
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