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J-GLOBAL ID：201802275830125025   Reference number：18A2083981

Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [GAR ⁺ ] non-genetic element

非-遺伝的因子である[GAR⁺]を介した生もと乳酸菌による清酒酵母の代謝スイッチング

Author (9)： Watanabe Daisuke (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan) ,  Kumano Maika (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan) ,  Sugimoto Yukiko (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan) ,  Ito Minoru (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan) ,  Ohashi Masataka (Nara Prefecture Institute of Industrial Development, 129-1 Kashiwagi-cho, Nara, Nara 630-8031, Japan) ,  Sunada Keisuke (General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan) ,  Takahashi Toshinari (General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan) ,  Yamada Tasuku (General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan) ,  Takagi Hiroshi (Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara 630-0192, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 126  Issue： 5  Page： 624-629  Publication year： Nov. 2018 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： starter culture ,...
Semi thesaurus term： *GAR⁺ ,...

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Author keywords (8)： Sake yeast ,  Saccharomyces cerevisiae ,  Kimoto lactic acid bacteria ,  Leuconostoc mesenteroides ,  Lactobacillus sakei ,  [GAR⁺] ,  Alcoholic fermentation ,  Stress tolerance

JST classification (5)： Sake(=rice wine)  (FK04023G) ,  Substance production by microorganisms,cultured tissues/cells in general  (FK03010P) ,  Interaction between dissimilar organisms  (EE01050A) ,  Microorganism physiology in general  (EG03051L) ,  Biological function  (EB03040U)

Reference (27)：

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• Jarosz, D. F., Lancaster, A. K., Brown, J. C. S., and Lindquist, S.: An evolutionarily conserved prion-like element converts wild fungi from metabolic specialists to generalists, Cell, 158, 1072-1082 (2014).
• Jarosz, D. F., Brown, J. C. S., Walker, G. A., Datta, M. S., Ung, W. L., Lancaster, A. K., Rotem, A., Chang, A., Newby, G. A., Weitz, D. A., Bisson, L. F., and Lindquist, S.: Cross-kingdom chemical communication drives a heritable, mutually beneficial prion-based transformation of metabolism, Cell, 158, 1083-1093 (2014).
• Walker, G. A., Hjelmeland, A., Bokulich, N. A., Mills, D. A., Ebeler, S. E., and Bisson, L. F.: Impact of the [GAR⁺] prion on fermentation and bacterial community composition with Saccharomyces cerevisiae UCD932, Am. J. Enol. Vitic., 67, 296-307 (2016).
• Jarosz, D. F. and Khurana, V.: Specification of physiologic and disease states by distinct proteins and protein conformations, Cell, 171, 1001-1014 (2017).

Terms in the title (7)： 遺伝 ,  因子 ,  もと ,  乳酸菌 ,  清酒酵母 ,  代謝 ,  スイッチング