Automatic measurement of sake fermentation kinetics using a multi-channel gas monitor system

doi:10.1016/j.jbiosc.2011.03.007

Journal of Bioscience and Bioengineering

Volume 112, Issue 1, July 2011, Pages 54-57

https://doi.org/10.1016/j.jbiosc.2011.03.007 Get rights and content

In small-scale sake brewing tests, progression of ethanol fermentation is examined by monitoring carbon dioxide emission using the Fermograph, an automated multi-channel gas monitor instrument. The Fermograph system enables automatic measurements of fermentation profiles with high accuracy, reproducibility, and resolution, and facilitates comprehensive and quantitative sake fermentation kinetic analyses.

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ACKNOWLEDGEMENTS

We thank Mr. Hiroki Kimura of Atto Corporation for technical support. This work was supported by the Programme for Promotion of Basic and Applied Researches for Innovations in Bio-oriented Industry.

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A novel material (Apios fortunei), which has a high starch content and potential healthcare functions, was used for yellow wine fermentation. To determine how the tuber's composition would be modified by thermal treatments and how those modifications would affect fermentation, the changes in the physicochemical properties of the A. fortunei tuber after steam cooking, traditional extrusion (extrusion without enzyme) and enzymatic extrusion (introduce the amylase into the extrusion) were investigated. The results showed a low degree of gelatinization (70.56%) in the steam-cooked sample, and the fermentation broth of the traditionally extruded sample was dense. However, the enzymatically extruded sample was almost completely gelatinized (99.09%) with an amorphous starch structure measured via X-ray diffraction and Fourier-transform infrared spectroscopy. The high water solubility index (61.66%), low water absorption index (1.68 g/g) and viscosity (<60 cP), indicated that the broth of enzymatically extruded sample had a fine fluidity. The results of the final wines indicated that enzymatic extrusion significantly increased the fermentation efficiency, from 62.22% (steam cooking) and 63.87% (traditional extrusion) to 73.47%. Meanwhile, enzymatic extrusion improved the quality characteristics of the final wines, including total amino acid (4559.20 mg/L), soluble solid content (7.35 g/100 g) and total acid (10.66 g/L).
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Citation Excerpt :
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A loss-of-function mutation in the RIM15 gene, which encodes a Greatwall-like protein kinase, is one of the major causes of the high alcoholic fermentation rates in Saccharomyces cerevisiae sake strains closely related to Kyokai no. 7 (K7). However, impairment of Rim15p may not be beneficial under more severe fermentation conditions, such as in the late fermentation stage, as it negatively affects stress responses. To balance stress tolerance and fermentation performance, we inserted the promoter of a gluconeogenic gene, PCK1, into the 5′-untranslated region (5′-UTR) of the RIM15 gene in a laboratory strain to achieve repression of RIM15 gene expression in the glucose-rich early stage with its induction in the stressful late stage of alcoholic fermentation. The promoter-engineered strain exhibited a fermentation rate comparable to that of the RIM15-deleted strain with no decrease in cell viability. The engineered strain achieved better alcoholic fermentation performance than the RIM15-deleted strain under repetitive and high-glucose fermentation conditions. These data demonstrated the validity of promoter engineering of the RIM15 gene that governs inhibitory control of alcoholic fermentation.
Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast
2016, Journal of Bioscience and Bioengineering
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The cells were incubated at 15°C for 7 days with shaking at 90 rpm. Fermentation rate was monitored by measuring the volume of carbon dioxide produced using a Fermograph II instrument (Atto) (36). Ethanol concentration was measured by gas chromatography (GC-17A, Shimadzu, Japan).
One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brewer's yeast is attracting much attention. The high ethanol productivity of sake yeast has provided a good basis from which to investigate the factors that regulate the fermentation rates of brewer's yeast. Recent studies found that the elevated fermentation rate of sake Saccharomyces cerevisiae species is closely related to a defective transition from vegetative growth to the quiescent (G₀) state. In the present study, to clarify the relationship between the fermentation rate of brewer's yeast and entry into G₀, we constructed two types of mutant of the bottom-fermenting brewer's yeast Saccharomyces pastorianus Weihenstephan 34/70: a RIM15 gene disruptant that was defective in entry into G₀; and a CLN3ΔPEST mutant, in which the G₁ cyclin Cln3p accumulated at high levels. Both strains exhibited higher fermentation rates under high-maltose medium or high-gravity wort conditions (20° Plato) as compared with the wild-type strain. Furthermore, G₁ arrest and/or G₀ entry were defective in both the RIM15 disruptant and the CLN3ΔPEST mutant as compared with the wild-type strain. Taken together, these results indicate that regulation of the G₀/G₁ transition might govern the fermentation rate of bottom-fermenting brewer's yeast in high-gravity wort.
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Ethanol fermentation driven by elevated expression of the G <inf>1</inf> cyclin gene CLN3 in sake yeast
2011, Journal of Bioscience and Bioengineering
Citation Excerpt :
In brief, yeast cells were precultured overnight in YPD medium at 30°C, were inoculated into 20% glucose-containing YPD medium at a final OD660 of 0.1, and were then further incubated at 30°C for 5 days without shaking. Fermentation was monitored by measuring the volume of evolved carbon dioxide using Fermograph II (Atto) (38). Prior to analysis by flow cytometry and real-time PCR assay, cell density was determined by measurement of the OD660, and cell size was analyzed using the particle counting and sizing system CDA-500 (Sysmex).
Cellular and subcellular morphology reflects the physiological state of a cell. To determine the physiological nature of sake yeast with superior fermentation properties, we quantitatively analyzed the morphology of sake yeast cells by using the CalMorph system. All the sake strains examined here exhibited common morphological traits that are typically observed in the well-characterized whiskey (whi) mutants that show accelerated G₁/S transition. In agreement with this finding, the sake strain showed less efficient G₀/G₁ arrest and elevated expression of the G₁ cyclin gene CLN3 throughout the fermentation period. Furthermore, deletion of CLN3 remarkably impaired the fermentation rate in both sake and laboratory strains. Disruption of the SWI6 gene, a transcriptional coactivator responsible for Cln3p-mediated G₁/S transition, also resulted in a decreased fermentation rate, whereas whi mutants exhibited significant improvement in the fermentation rate, demonstrating positive roles of Cln3p and its downstream signalling pathway in facilitating ethanol fermentation. The combined results indicate that enhanced induction of CLN3 contributes to the high fermentation rate of sake yeast, which are natural whi mutants.

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TECHNICAL NOTEAutomatic measurement of sake fermentation kinetics using a multi-channel gas monitor system

Section snippets

ACKNOWLEDGEMENTS

Food Microbiol.

Study of sugar composition in sake (Part 2)

J. Brew. Soc. Japan

Effects of dissolved oxygen on sake brewing

J. Brew. Soc. Japan

Automatic measuring system for dough testing: design, construction and reproducibility

J. Food Sci. Technol.

TECHNICAL NOTE
Automatic measurement of sake fermentation kinetics using a multi-channel gas monitor system