Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste

• Published in: Scientific reports 2019-09, Vol.9 (1), p.13908-9, Article 13908
• Main Authors: Tsutsumi, Seitaro, Mochizuki, Mai, Sakai, Kiyota, Ieda, Akane, Ohara, Reiji, Mitsui, Shun, Ito, Akitoshi, Hirano, Tatsuya, Shimizu, Motoyuki, Kato, Masashi
• Format: Article
• Language: English
• Subjects: 45/23; 45/77; 631/326/2522; 631/326/88; Alcoholic Beverages - standards; Amino acids; Beer; Bread; Cerulenin; Dianthus - microbiology; Dianthus caryophyllus; Ethanol; Fermentation; Fermented food; Flavor compounds; Humanities and Social Sciences; Industrial Microbiology - methods; Isomaltose - metabolism; multidisciplinary; Natural resources; Oligo-1,6-Glucosidase - genetics; Oligo-1,6-Glucosidase - metabolism; Organic acids; Resistant mutant; Saccharomyces cerevisiae; Saccharomyces cerevisiae - metabolism; Saccharomyces cerevisiae - pathogenicity; Saccharomyces cerevisiae Proteins - genetics; Saccharomyces cerevisiae Proteins - metabolism; Sake; Science; Science (multidisciplinary); Sweet taste; Wine; Wines; Yeast
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-019-50384-w

Recently, wild strains of Saccharomyces cerevisiae isolated from a variety of natural resources have been used to make bread, beer, wine, and sake. In the current study, we isolated wild S. cerevisiae MC strain from the carnation ( Dianthus caryophyllus L ) flower and produced sake using its cerulenin-resistant mutant strain MC87-46. Then, we characterized the components, including ethanol, amino acids, organic acids, and sugars, in the fermented sake. Sake brewed with MC87-46 is sweet owing to the high content of isomaltose, which was at a concentration of 44.3 mM. The low sake meter value of −19.6 is most likely due to this high isomaltose concentration. The genomic DNA of MC87-46 encodes for isomaltases IMA1 , IMA2 , IMA3, IMA4 and IMA5 , as well as the isomaltose transporter gene, AGT1 . However, these genes were not induced in MC87-46 by isomaltose, and the strain did not possess isomaltase activity. These results show that MC87-46 cannot utilize isomaltose, resulting in its accumulation in the fermented sake. Isomaltose concentrations in sake brewed with MC87-46 were 24.6-fold more than in commercial sake. These findings suggest that MC87-46 may be useful for commercial application in Japanese sake production because of its unique flavour and nutrient profile.