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Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing.

Journal of industrial microbiology & biotechnology - 1 Oct 2020

Murakami Naoyuki, Kotaka Atsushi, Isogai Shota, Ashida Keiko, Nishimura Akira, Matsumura Kengo, Hata Yoji, Ishida Hiroki, Takagi Hiroshi

Abstract excerpt

Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxylate derived from a diploid sake yeast strain. Some of the mutants produced a greater amount of proline in the brewed sake. One of them (strain K-9-AZC) carried a novel...

Topics

Alcoholic Beverages
Fermentation
Mutation
Phosphotransferases (Carboxyl Group Acceptor)
Proline
Saccharomyces cerevisiae
Saccharomyces cerevisiae Proteins

Source

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Identifiers

PMID: 32748014
DOI: 10.1007/s10295-020-02297-1
PMCID: PMC7658068

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