Abstract
Sake yeasts (strains of Saccharomyces cerevisiae) produce high concentrations of ethanol in sake fermentation. To investigate the molecular mechanisms underlying this brewing property, we compared gene expression of sake and laboratory yeasts in sake mash. DNA microarray and reporter gene analyses revealed defects of sake yeasts in environmental stress responses mediated by transcription factors Msn2p and/or Msn4p (Msn2/4p) and stress response elements (STRE). Furthermore, we found that dysfunction of MSN2 and/or MSN4 contributes to the higher initial rate of ethanol fermentation in both sake and laboratory yeasts. These results provide novel insights into yeast stress responses as major impediments of effective ethanol fermentation.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Alcoholic Beverages / microbiology*
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DNA-Binding Proteins / genetics
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DNA-Binding Proteins / metabolism*
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Ethanol / metabolism*
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Fermentation
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Gene Expression Regulation, Fungal*
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Heat-Shock Response*
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Oligonucleotide Array Sequence Analysis
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Reverse Transcriptase Polymerase Chain Reaction
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Saccharomyces cerevisiae / genetics
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Saccharomyces cerevisiae / metabolism*
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Saccharomyces cerevisiae / physiology
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Saccharomyces cerevisiae Proteins / genetics
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Saccharomyces cerevisiae Proteins / metabolism*
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Transcription Factors / genetics
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Transcription Factors / metabolism*
Substances
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DNA-Binding Proteins
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MSN2 protein, S cerevisiae
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MSN4 protein, S cerevisiae
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Saccharomyces cerevisiae Proteins
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Transcription Factors
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Ethanol