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Fermentation
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Applied and Fundamental Studies of Yeast in Fermented Foods and...
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Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 511

Special Issue Editor

Prof. Dr. Hiromi Nishida

E-Mail Website
Guest Editor
Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Ora-gun, Itakura-machi 374-0193, Gunma, Japan
Interests: yeast; sake brewing

Special Issue Information

Dear Colleagues,

Yeasts play a central role in the production processes of various fermented foods and beverages, producing not only alcohol but also other chemical compounds such as esters and organic acids. The compounds produced by yeasts affect the flavor and taste of fermented products, with different fermented products using different yeast strains that result in different flavors and tastes. Yeast strains have been bred, maintained, and distributed in response to market demands and the microorganisms that enter during the fermentation process interact with the yeast to change its metabolism, resulting in the flavor and taste of the product. In addition, genetic modification of the yeast genome can also result in different flavors and tastes of the fermented product. This Special Issue is focused on applied and fundamental studies of yeasts used in the production processes of fermented foods and beverages. In this Special Issue, I welcome reports from the fields of biochemistry, biotechnology, cell biology, culture engineering, genetics, molecular biology, physiology, etc., pertaining to yeasts used in food and beverage production.

Prof. Dr. Hiromi Nishida
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • alcoholic drinks
  • chemical compounds
  • fermented foods
  • flavor
  • kuratsuki microorganisms
  • microbial interaction
  • Saccharomyces cerevisiae
  • taste
  • yeast genome
  • yeast metabolism

Published Papers (1 paper)

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Research

15 pages, 831 KiB  
Article
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria
by Karin Kobayashi and Hiromi Nishida
Fermentation 2024, 10(5), 249; https://doi.org/10.3390/fermentation10050249 - 10 May 2024
Viewed by 313
Abstract
Kuratsuki bacteria enter the sake production process and affect the flavor and taste of sake. This study compared gene expression in the sake yeast Saccharomyces cerevisiae in co-culture with kuratsuki Kocuria to that in monoculture. Among the 5922 genes of S. cerevisiae, [...] Read more.
Kuratsuki bacteria enter the sake production process and affect the flavor and taste of sake. This study compared gene expression in the sake yeast Saccharomyces cerevisiae in co-culture with kuratsuki Kocuria to that in monoculture. Among the 5922 genes of S. cerevisiae, 71 genes were upregulated more than 2-fold, and 61 genes were downregulated less than 0.5-fold in co-culture with kuratsuki Kocuria. Among the stress-induced genes, fourteen were upregulated, and six were downregulated. Among the fourteen upregulated genes, six were induced in response to replication stress. Although the G1 cyclin gene CLN3 was upregulated by more than 2-fold, eight genes that were induced in response to meiosis and/or sporulation were also upregulated. Fourteen metabolism-related genes, for example, the glyceraldehyde-3-phosphate dehydrogenase genes TDH1, TDH2, and TDH3, were downregulated by less than 0.5-fold in co-culture with kuratsuki Kocuria. The gene expression patterns of S. cerevisiae co-cultured with kuratsuki Kocuria differed from those co-cultured with lactic acid bacteria. Therefore, S. cerevisiae responded differently to different bacterial species. This strongly suggests that kuratsuki bacteria affect gene expression in sake yeast, thereby affecting the flavor and taste of sake. Full article
(This article belongs to the Special Issue Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages)
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