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Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing
Although ethanol and osmotic stress affect the vacuolar morphology of Saccharomyces cerevisiae , little information is available about changes in vacuolar morphology during the processes of wine making and Japanese sake (rice wine) brewing. Here, we elucidated changes in the morphology of yeast vacu...
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| Published in: | Applied microbiology and biotechnology 2010-09, Vol.88 (1), p.277-282 |
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| container_title | Applied microbiology and biotechnology |
| container_volume | 88 |
| creator | Izawa, Shingo Ikeda, Kayo Miki, Takeo Wakai, Yoshinori Inoue, Yoshiharu |
| description | Although ethanol and osmotic stress affect the vacuolar morphology of
Saccharomyces cerevisiae
, little information is available about changes in vacuolar morphology during the processes of wine making and Japanese
sake
(rice wine) brewing. Here, we elucidated changes in the morphology of yeast vacuoles using Zrc1p-GFP, a vacuolar membrane protein, so as to better understand yeast physiology during the brewing process. Wine yeast cells (OC-2 and EC1118) contained highly fragmented vacuoles in the
sake
mash (
moromi
) as well as in the grape must. Although
sake
yeast cells (
Kyokai
no. 9 and no. 10) also contained highly fragmented vacuoles during the wine-making process, they showed quite a distinct vacuolar morphology during
sake
brewing. Since the environment surrounding
sake
yeast cells in the
sake
mash did not differ much from that surrounding wine yeast cells, the difference in vacuolar morphology during
sake
brewing between wine yeast and
sake
yeast was likely caused by innate characters. |
| doi_str_mv | 10.1007/s00253-010-2758-1 |
| format | article |
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Saccharomyces cerevisiae
, little information is available about changes in vacuolar morphology during the processes of wine making and Japanese
sake
(rice wine) brewing. Here, we elucidated changes in the morphology of yeast vacuoles using Zrc1p-GFP, a vacuolar membrane protein, so as to better understand yeast physiology during the brewing process. Wine yeast cells (OC-2 and EC1118) contained highly fragmented vacuoles in the
sake
mash (
moromi
) as well as in the grape must. Although
sake
yeast cells (
Kyokai
no. 9 and no. 10) also contained highly fragmented vacuoles during the wine-making process, they showed quite a distinct vacuolar morphology during
sake
brewing. Since the environment surrounding
sake
yeast cells in the
sake
mash did not differ much from that surrounding wine yeast cells, the difference in vacuolar morphology during
sake
brewing between wine yeast and
sake
yeast was likely caused by innate characters.</description><identifier>ISSN: 0175-7598</identifier><identifier>EISSN: 1432-0614</identifier><identifier>DOI: 10.1007/s00253-010-2758-1</identifier><identifier>PMID: 20625715</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Alcoholic Beverages - microbiology ; Amino acids ; Applied Microbial and Cell Physiology ; Biomedical and Life Sciences ; Biotechnology ; Cation Transport Proteins - genetics ; Cation Transport Proteins - metabolism ; Ethanol ; Ethanol - toxicity ; Fermentation ; Genes, Reporter ; Glucose ; Green Fluorescent Proteins - genetics ; Green Fluorescent Proteins - metabolism ; Laboratories ; Life Sciences ; Microbial Genetics and Genomics ; Microbiology ; Morphology ; Oryza sativa ; Physiology ; Recombinant Fusion Proteins - genetics ; Recombinant Fusion Proteins - metabolism ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - drug effects ; Saccharomyces cerevisiae - growth & development ; Saccharomyces cerevisiae - ultrastructure ; Saccharomyces cerevisiae Proteins - genetics ; Saccharomyces cerevisiae Proteins - metabolism ; Staining and Labeling ; Studies ; Vacuoles - ultrastructure ; Vitaceae ; Wines ; Yeast ; Yeasts</subject><ispartof>Applied microbiology and biotechnology, 2010-09, Vol.88 (1), p.277-282</ispartof><rights>Springer-Verlag 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c468t-fe8a7f7946ea6d9a3dfa9f986ad9206746bab9b9121612ce7001e160e2c68add3</citedby><cites>FETCH-LOGICAL-c468t-fe8a7f7946ea6d9a3dfa9f986ad9206746bab9b9121612ce7001e160e2c68add3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/746560769/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/746560769?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,11688,27924,27925,36060,36061,44363,74895</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20625715$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Izawa, Shingo</creatorcontrib><creatorcontrib>Ikeda, Kayo</creatorcontrib><creatorcontrib>Miki, Takeo</creatorcontrib><creatorcontrib>Wakai, Yoshinori</creatorcontrib><creatorcontrib>Inoue, Yoshiharu</creatorcontrib><title>Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing</title><title>Applied microbiology and biotechnology</title><addtitle>Appl Microbiol Biotechnol</addtitle><addtitle>Appl Microbiol Biotechnol</addtitle><description>Although ethanol and osmotic stress affect the vacuolar morphology of
Saccharomyces cerevisiae
, little information is available about changes in vacuolar morphology during the processes of wine making and Japanese
sake
(rice wine) brewing. Here, we elucidated changes in the morphology of yeast vacuoles using Zrc1p-GFP, a vacuolar membrane protein, so as to better understand yeast physiology during the brewing process. Wine yeast cells (OC-2 and EC1118) contained highly fragmented vacuoles in the
sake
mash (
moromi
) as well as in the grape must. Although
sake
yeast cells (
Kyokai
no. 9 and no. 10) also contained highly fragmented vacuoles during the wine-making process, they showed quite a distinct vacuolar morphology during
sake
brewing. Since the environment surrounding
sake
yeast cells in the
sake
mash did not differ much from that surrounding wine yeast cells, the difference in vacuolar morphology during
sake
brewing between wine yeast and
sake
yeast was likely caused by innate characters.</description><subject>Alcoholic Beverages - microbiology</subject><subject>Amino acids</subject><subject>Applied Microbial and Cell Physiology</subject><subject>Biomedical and Life Sciences</subject><subject>Biotechnology</subject><subject>Cation Transport Proteins - genetics</subject><subject>Cation Transport Proteins - metabolism</subject><subject>Ethanol</subject><subject>Ethanol - toxicity</subject><subject>Fermentation</subject><subject>Genes, Reporter</subject><subject>Glucose</subject><subject>Green Fluorescent Proteins - genetics</subject><subject>Green Fluorescent Proteins - metabolism</subject><subject>Laboratories</subject><subject>Life Sciences</subject><subject>Microbial Genetics and Genomics</subject><subject>Microbiology</subject><subject>Morphology</subject><subject>Oryza sativa</subject><subject>Physiology</subject><subject>Recombinant Fusion Proteins - genetics</subject><subject>Recombinant Fusion Proteins - metabolism</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - drug effects</subject><subject>Saccharomyces cerevisiae - growth & development</subject><subject>Saccharomyces cerevisiae - ultrastructure</subject><subject>Saccharomyces cerevisiae Proteins - genetics</subject><subject>Saccharomyces cerevisiae Proteins - metabolism</subject><subject>Staining and Labeling</subject><subject>Studies</subject><subject>Vacuoles - ultrastructure</subject><subject>Vitaceae</subject><subject>Wines</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0175-7598</issn><issn>1432-0614</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>M0C</sourceid><recordid>eNqFkU1v1DAQhi1ERZfCD-gFWVx6CrWd-OuIqn5QVeqBj6s1cSa76SZxsDdF--_raAuVkBCnOcwz77wzLyGnnH3ijOnzxJiQZcE4K4SWpuCvyIpXpSiY4tVrsmJcy0JLa47J25QeGOPCKPWGHAumhNRcrsj2B_g59BDpEOK0CX1Y72lo6VfwfgMxDHuPiXqM-NilDpA2c-zGNd1tkE4x5GZa8F_diHSA7dKCsaG3MMGICWmCLdI6YgbW78hRC33C98_1hHy_uvx2cVPc3V9_ufh8V_hKmV3RogHdalspBNVYKJsWbGuNgsZm47pSNdS2tlxwxYVHne9CrhgKrww0TXlCzg662eDPGdPODV3y2PfZUpiTM6VVRkhl_kvqyljJhRWZ_PgX-RDmOOYzMqSkYlrZDPED5GNIKWLrptgNEPeOM7ck5g6JuZyYWxJzPM98eBae6wGbPxO_I8qAOABpWj6P8WXzv1WfAIe7oYA</recordid><startdate>20100901</startdate><enddate>20100901</enddate><creator>Izawa, Shingo</creator><creator>Ikeda, Kayo</creator><creator>Miki, Takeo</creator><creator>Wakai, Yoshinori</creator><creator>Inoue, Yoshiharu</creator><general>Springer-Verlag</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X7</scope><scope>7XB</scope><scope>87Z</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>LK8</scope><scope>M0C</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>7QO</scope><scope>7U7</scope></search><sort><creationdate>20100901</creationdate><title>Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing</title><author>Izawa, Shingo ; Ikeda, Kayo ; Miki, Takeo ; Wakai, Yoshinori ; Inoue, Yoshiharu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c468t-fe8a7f7946ea6d9a3dfa9f986ad9206746bab9b9121612ce7001e160e2c68add3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Alcoholic Beverages - 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ultrastructure</topic><topic>Saccharomyces cerevisiae Proteins - genetics</topic><topic>Saccharomyces cerevisiae Proteins - metabolism</topic><topic>Staining and Labeling</topic><topic>Studies</topic><topic>Vacuoles - ultrastructure</topic><topic>Vitaceae</topic><topic>Wines</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Izawa, Shingo</creatorcontrib><creatorcontrib>Ikeda, Kayo</creatorcontrib><creatorcontrib>Miki, Takeo</creatorcontrib><creatorcontrib>Wakai, Yoshinori</creatorcontrib><creatorcontrib>Inoue, Yoshiharu</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>ProQuest Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Databases</collection><collection>Business Premium Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Biological Science Collection</collection><collection>ABI/INFORM Global</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>PML(ProQuest Medical Library)</collection><collection>Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><collection>Toxicology Abstracts</collection><jtitle>Applied microbiology and biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Izawa, Shingo</au><au>Ikeda, Kayo</au><au>Miki, Takeo</au><au>Wakai, Yoshinori</au><au>Inoue, Yoshiharu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing</atitle><jtitle>Applied microbiology and biotechnology</jtitle><stitle>Appl Microbiol Biotechnol</stitle><addtitle>Appl Microbiol Biotechnol</addtitle><date>2010-09-01</date><risdate>2010</risdate><volume>88</volume><issue>1</issue><spage>277</spage><epage>282</epage><pages>277-282</pages><issn>0175-7598</issn><eissn>1432-0614</eissn><abstract>Although ethanol and osmotic stress affect the vacuolar morphology of
Saccharomyces cerevisiae
, little information is available about changes in vacuolar morphology during the processes of wine making and Japanese
sake
(rice wine) brewing. Here, we elucidated changes in the morphology of yeast vacuoles using Zrc1p-GFP, a vacuolar membrane protein, so as to better understand yeast physiology during the brewing process. Wine yeast cells (OC-2 and EC1118) contained highly fragmented vacuoles in the
sake
mash (
moromi
) as well as in the grape must. Although
sake
yeast cells (
Kyokai
no. 9 and no. 10) also contained highly fragmented vacuoles during the wine-making process, they showed quite a distinct vacuolar morphology during
sake
brewing. Since the environment surrounding
sake
yeast cells in the
sake
mash did not differ much from that surrounding wine yeast cells, the difference in vacuolar morphology during
sake
brewing between wine yeast and
sake
yeast was likely caused by innate characters.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><pmid>20625715</pmid><doi>10.1007/s00253-010-2758-1</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0175-7598 |
| ispartof | Applied microbiology and biotechnology, 2010-09, Vol.88 (1), p.277-282 |
| issn | 0175-7598 1432-0614 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_839682568 |
| source | ABI/INFORM Global; Springer Nature |
| subjects | Alcoholic Beverages - microbiology Amino acids Applied Microbial and Cell Physiology Biomedical and Life Sciences Biotechnology Cation Transport Proteins - genetics Cation Transport Proteins - metabolism Ethanol Ethanol - toxicity Fermentation Genes, Reporter Glucose Green Fluorescent Proteins - genetics Green Fluorescent Proteins - metabolism Laboratories Life Sciences Microbial Genetics and Genomics Microbiology Morphology Oryza sativa Physiology Recombinant Fusion Proteins - genetics Recombinant Fusion Proteins - metabolism Saccharomyces cerevisiae Saccharomyces cerevisiae - drug effects Saccharomyces cerevisiae - growth & development Saccharomyces cerevisiae - ultrastructure Saccharomyces cerevisiae Proteins - genetics Saccharomyces cerevisiae Proteins - metabolism Staining and Labeling Studies Vacuoles - ultrastructure Vitaceae Wines Yeast Yeasts |
| title | Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing |
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