Yeast Asr1 is the first reported protein whose intracellular distribution changes specifically in response to alcohol (Betz et al. (2004) J Biol Chem 279:28174–28181). It was reported that Asr1 is required for tolerance to alcohol and plays an important role in the alcohol stress response. Therefore, Asr1 is of interest to brewers and winegrowers attempting to improve the techniques of alcoholic fermentation. We verified the importance of Asr1 in the alcohol stress response during alcoholic fermentation. Although we reconfirmed the alcohol-responsive changes in the intracellular localization of Asr1, we could not detect the effects of Asr1-deficiency on Japanese sake brewing or winemaking. In addition, we could not reconfirm the hypersensitivity of Asr1-deficient mutants to alcohol and sodium dodecyl sulfate. Instead, we conclude that Asr1 is not required and nor important for tolerance to alcohol stress.
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We are grateful to Dr. K. Kitamoto, Dr. S. Harashima, Dr. E. Hurt, and Dr. K. Weis for providing plasmids and strains. We also thank Dr. Y. Wakai and Dr. K. Fukuda (Kizakura Sake Brewing Co. Ltd.) and Dr. T. Miki (Yamanashi University) for the sake brewing test and winemaking, respectively.
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Izawa, S., Ikeda, K., Kita, T. et al. Asr1, an alcohol-responsive factor of Saccharomyces cerevisiae, is dispensable for alcoholic fermentation. Appl Microbiol Biotechnol 72, 560–565 (2006). https://doi.org/10.1007/s00253-005-0294-1
- Sodium Dodecyl Sulfate
- Yeast Cell
- Nuclear Accumulation
- Alcoholic Fermentation