Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28
2012
Nakayama, Shunichi | Tabata, Ken | Ōba, Takahiro | Kusumoto, Kenichi | Mitsuiki, Shinji | Kadokura, Toshimori | Nakazato, Atsumi
We characterized a high malic acid production mechanism in sake yeast strain No. 28. No considerable differences in the activity of the enzymes that were involved in malic acid synthesis were observed between strain No. 28 and its parent strain, K1001. However, compared with strain K1001, which actively took up rhodamine 123 during staining, the cells of strain No. 28 were only lightly stained, even when cultured in high glucose concentrations. In addition, malic acid production by the respiratory-deficient strain of K1001 was 2.5-fold higher than that of the wild-type K1001 and wild-type No. 28. The findings of this study demonstrated that the high malic acid production by strain No. 28 is attributed to the suppression of mitochondrial activity.
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