Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast

PeerJ

article

Jannatul Ferdouse¹  Yuki Yamamoto²  Seiga Taguchi²  Yumiko Yoshizaki¹  Kazunori Takamine¹  Hiroshi Kitagaki¹ 

[1] Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University;Department of Environmental Science, Faculty of Agriculture, Saga University

关键词: Aspergillus oryzae;    Koji;    Glycosylceramide;    Saccharomyces cerevisiae;    Sphingolipid;    Sake yeast;    Volatile ester;    Flavor;   

DOI  :  10.7717/peerj.4768

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated fatty acids and sterols, in addition to substances provided by koji enzymes for fermentation. However, the role of sphingolipids on the brewing characteristics of sake yeast has not been studied. In this study, we revealed that glycosylceramide, one of the sphingolipids abundant in koji, affects yeast fermentation. The addition of soy, A. oryzae, and Grifola frondosa glycosylceramide conferred a similar effect on the flavor profiles of sake yeast. In particular, the addition of A. oryzae and G. frondosa glycosylceramide were very similar in terms of the decreases in ethyl caprylate and ethyl 9-decenoate. The addition of soy glycosylceramide induced metabolic changes to sake yeast such as a decrease in glucose, increases in ethanol and glycerol and changes in several amino acids and organic acids concentrations. Tricarboxylic acid (TCA) cycle, pyruvate metabolism, starch and sucrose metabolism, and glycerolipid metabolism were overrepresented in the cultures incubated with sake yeast and soy glycosylceramide. This is the first study of the effect of glycosylceramide on the flavor and metabolic profile of sake yeast.

【 授权许可】

CC BY