Histone deacetylases in sake yeast affect fermentation characteristics. Issue 8 (3rd August 2019)

• Record Type: Journal Article
• Authors: Tomimoto, Kazuya; Akao, Takeshi; Fukuda, Hisashi
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 83:Issue 8(2019)
• Page Start: 1498
• Page End: 1505
• Publication Date: 2019-08-03
• Subjects: Sake yeast -- histone deacetylase -- RPD3 -- HDA1 -- isoamyl acetate; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2018.1536514
• Languages: English
• ISSNs: 0916-8451

Abstract

ABSTRACT: Yeast histone deacetylases (HDAC) affect the production of alcoholic beverages. In this study, we evaluated the sake fermentation characteristics when using HDAC gene-disrupted yeast strain Kyokai No. 701. Flavor components of the sake product were significantly changed. RPD3 or HDA1 disruption increased twofold the amount of isoamyl acetate, and isoamyl alcohol levels also increased in the rpd3Δ strain. To determine the contribution of Rpd3L and Rpd3S complexes to sake characteristics, a gene responsible for Rpd3L and/or Rpd3S formation was also disrupted. Disruption of DEP1 or SDS3 that is an essential component of Rpd3L led to increased isoamyl alcohol production similar to that of the rpd3Δ strain, but the efficiency of isoamyl alcohol esterification was not affected. In addition, Rpd3 and Hda1 may regulate the responsiveness to oxygen in isoamyl acetate production. We conclude that HDAC genes regulate the production of flavor components during sake fermentation. Abbreviations: HDAC: Histone deacetylase; HAT: histone acetyltransferase; K701: sake yeast Kyokai No. 701; PCR: polymerase chain reaction; HPLC: high performance liquid chromatography; E/A: Ester/Alcohol; BCAA: branched chain-amino acid; Atf: alcohol acetyltransferase. Graphical abstract: : Yeast Rpd3S and Hda1 complexes repress iAmOAc production. Rpd3L reduces iAmOH via repression of ILV2, 3, and 5, and it also regulates organic acids production.