Genome editing to generate nonfoam-forming sake yeast strains

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2019-08, Vol.83 (8), p.1583-1593
• Main Authors: Ohnuki, Shinsuke, Kashima, Mao, Yamada, Toshikazu, Ghanegolmohammadi, Farzan, Zhou, Yan, Goshima, Tetsuya, Maruyama, Jun-Ichi, Kitamoto, Katsuhiko, Hirata, Dai, Akao, Takeshi, Ohya, Yoshikazu
• Format: Article
• Language: English
• Subjects: AWA1; CRISPR/Cas9; genome editing; nonfoam-forming; Sake yeast
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1080/09168451.2019.1631146

Mutations frequently occur during breeding of sake yeasts and result in unexpected phenotypes. Here, genome editing tools were applied to develop an ideal nonfoam-forming sake yeast strain, K7GE01, which had homozygous awa1∆/awa1∆ deletion alleles that were responsible for nonfoam formation and few off-target mutations. High-dimensional morphological phenotyping revealed no detectable morphological differences between the genome-edited strain and its parent, while the canonical nonfoam-forming strain, K701, showed obvious morphological changes. Small-scale fermentation tests also showed differences between components of sake produced by K7GE01 and K701. The K7GE01 strain produced sake with significant differences in the concentrations of ethyl acetate, malic acid, lactic acid, and acetic acid, while K701 produced sake with more differences. Our results indicated genuine phenotypes of awa1∆/awa1∆ in sake yeast isolates and showed the usefulness of genome editing tools for sake yeast breeding. K7GE01, a nonfoam-forming sake yeast strain, was developed to have awa1Δ/awa1Δ deletion alleles and few unexpected mutations by genome editing tools.