Barosensitivity in Saccharomyces cerevisiae is Closely Associated with a Deletion of the COX1 Gene. Issue 5 (16th April 2015)

• Record Type: Journal Article
• Authors: Nomura, Kazuki; Iwahashi, Hitoshi; Iguchi, Akinori; Shigematsu, Toru
• Is Part Of: Journal of food science. Volume 80:Issue 5(2015)
• Page Start: M1051
• Page End: M1059
• Publication Date: 2015-04-16
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12873
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>High hydrostatic pressure causes physical stress to microorganisms; therefore, this technology may be applied to food pasteurization without introducing the unfavorable effects of thermal denaturation. However, its application is limited to high‐value foods because the treatment requires a robust steel vessel and expensive pressurization equipment. To reduce these costs, we studied the pasteurization of Saccharomyces cerevisiae using relatively moderate high‐pressure levels. A mutant strain isolated by ultraviolet mutagenesis showed significant loss of viability under high‐pressure conditions. Gene expression analysis of the mutant strain revealed that it incurred a deletion of the COX1 gene. Our results suggest that the pressure‐sensitivity can readily be introduced into industrial/food microorganisms by complementing a COX1 deleted mitochondria.</p> </abstract>