期刊论文详细信息
The Journal of General and Applied Microbiology
Isolation and characterization of Zygosaccharomyces sp. yeast strains from miso
article
Tomoko Fujiwara1  Atsuko Matsura2  Momoka Fukuda2  Katsuaki Kuroki2  Tomoo Ogata2 
[1] Food Technology Research Center, Hiroshima Prefectural Technology Research Institute;Department of Life Engineering, Maebashi Institute of Technology
关键词: isolates;    mating type;    miso;    naturalhybrid;    Zygosaccharomyces sp.;   
DOI  :  10.2323/jgam.2022.07.002
学科分类:微生物学和免疫学
来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation
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【 摘 要 】

There is currently great interest in the salt-tolerantyeast strains used to produce miso and soy sauce.Since the isolation of Zygosaccharomyces sp. strainfrom Japanese miso more than 60 years, severalhybrid strains have been identified in fermentedfoods. Studies have shown that the active mating-type locus of the original Zygosaccharomycessp. yeast strain is located between the T-subgenomesequence and the P-subgenome sequence. In thisstudy, 32 salt-tolerant Zygosaccharomyces sp. yeaststrains were isolated from five miso factories inHiroshima Prefecture, Japan. Analysis by flowcytometry revealed that 27 strains were diploid andfive strains were haploid. PCR analysis indicatedthat the 27 diploid strains had the same chromosomal structure of the active mating-type (MAT)locus as the original yeast strain isolated from miso60 years ago. In addition, the 27 diploid strains wereallodiploid, namely, natural hybrids of Z. rouxii anda related species, while the five haploid strains wereall Z. rouxii. We found that cells of yeast strainsisolated from miso changed morphologically whenco-cultured with a yeast strain of opposite mating-type under nitrogen starvation conditions. TheDNA sequence of the active mating-type locus andthe results of cell morphology changes by co-culturewere consistent with the mating-type of each strainshown in the mating experiments. These findingswill be useful for the future production of miso andsoy sauce.

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