Industrial diploid strains of Saccharomyces cerevisiae are selected from natural populations and then domesticated by optimizing the preferred properties for producing products such as bread, wine, and sake. In this study, for comparing the fermentation performance of various industrial yeasts, seven diploid strains of S. cerevisiae, namely, BY4947 (laboratory yeast derived from S288C), Kyokai7 and Kyokai9 (sake yeasts), Red Star and NBRC0555 (bread yeasts), and QA23 and EC1118 (wine yeasts), were cultivated in a synthetic medium. The fermentation profiles of the seven yeast strains showed significant differences. The specific ethanol production rates of sake yeasts (Kyokai7 and Kyokai9) and wine strains (QA23 and EC1118) were higher and lower than those of laboratory strains, respectively. Targeted proteome analysis was also conducted to investigate the variation in the expression of metabolism-related enzymes. The expression profiles of central metabolism-related enzymes showed considerable variations among the industrial strains. Upregulation of the TCA cycle in wine strains was observed both in the synthetic and grape-juice media. These results suggested that these variations should be consequences of complex interactions between the domestication process, genetic polymorphism, and environmental factors such as the fermentation conditions.
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We thank Prof. Yoshihiro Toya (Osaka University), Dr. Kenshi Hayakawa, Mr. Takuya Izumi (Kaneka corporation), Mr. Sho Katsuragi, and Mr. Kei Shimizu (SETI K.K.) for helpful comments on this manuscript and for supplying the yeast strains. We also thank Ms. Atsumi Tomita (Osaka University), Dr. Ichiro Hirano, and Dr. Taito Ogura (Shimadzu Co.) for technical support for the targeted proteome analysis.
This work was supported in part by Grants-in-Aid for Scientific Research (grant nos. 18K04851 and 17H06303).
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The authors declare that they have no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
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Uebayashi, K., Shimizu, H. & Matsuda, F. Comparative analysis of fermentation and enzyme expression profiles among industrial Saccharomyces cerevisiae strains. Appl Microbiol Biotechnol 102, 7071–7081 (2018). https://doi.org/10.1007/s00253-018-9128-9
- Central carbon metabolism
- Targeted proteomics
- Saccharomyces cerevisiae
- Industrial yeasts
- Crabtree effect