Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

PeerJ

article

Kazutaka Sawada¹  Hiroshi Kitagaki¹ 

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

关键词: Sake yeast;    Mitochondria;    Unsaturated fatty acid;    Alcoholic fermentation;    Oxygen;    Anaerobiosis;   

DOI  :  10.7717/peerj.1552

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondrial electron transport chain. However, the interaction between these pathways has not been investigated. In this study, we showed that the major proportion of unsaturated fatty acids of ester-linked lipids in sake fermentation mash is derived from the sake yeast rather than from rice or koji (rice fermented with Aspergillus). Additionally, during alcoholic fermentation, inhibition of the residual mitochondrial activity of sake yeast increases the levels of unsaturated fatty acids of ester-linked lipids. These findings indicate that the residual activity of the mitochondrial electron transport chain reduces molecular oxygen levels and decreases the synthesis of unsaturated fatty acids, thereby increasing the synthesis of estery flavors by sake yeast. This is the first report of a novel link between residual mitochondrial transmembrane potential and the synthesis of unsaturated fatty acids by the brewery yeast during alcoholic fermentation.

【 授权许可】

CC BY