Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation

221 Pages·2015·6.84 MB·English

by  Hiroshi Takagi

Hiroshi Takagi · Hiroshi Kitagaki Editors
Stress Biology
of Yeasts and
Fungi
Applications for Industrial Brewing and
Fermentation
Stress Biology of Yeasts and Fungi

Hiroshi Takagi (cid:129) Hiroshi Kitagaki

Editors
Stress Biology of Yeasts
and Fungi
Applications for Industrial Brewing
and Fermentation
Editors
Hiroshi Takagi Hiroshi Kitagaki
Nara Institute of Science and Technology Faculty of Agriculture
Graduate School of Biological Sciences Saga University
Nara , Japan Saga , Japan
ISBN 978-4-431-55247-5 ISBN 978-4-431-55248-2 (eBook)
DOI 10.1007/978-4-431-55248-2
Springer Tokyo Heidelberg New York Dordrecht London
Library of Congress Control Number: 2014958673
© Springer Japan 2015
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Pref ace
In past millennia, humans have had a history of using the power of microorganisms
(particularly yeasts and fungi) that possess strong productivities of ethanol, carbon
dioxide, taste and fl avor compounds, or enzymes during their fermentation pro-
cesses for making breads and brewing alcoholic beverages. Recently, bioethanol is
one of the renewable fuels important for the reduction of the global warming effect
and environmental damage caused by the worldwide use of fossil fuels. However,
we should recognize that, during fermentation, cells of yeasts and fungi, mostly
Saccharomyces cerevisiae and A spergillus oryzae , respectively, are exposed to a
variety of fermentation stresses, including high concentrations of ethanol, high/low
temperature, freezing, desiccation, high osmotic pressure, low pH, hypoxia, nutri-
tional starvation, and redox imbalance. Such stresses induce protein denaturation
and reactive oxygen species generation, leading to growth inhibition or cell death.
Under severe stress conditions, their fermentation ability and enzyme productivity
are rather limited. Therefore, in terms of industrial application, stress tolerance is
the key characteristic for yeast and fungus cells.
T he focus of this book is on stress response/adaptation mechanisms of yeasts and
fungi and their applications for industrial brewing and fermentation. Our purpose is
to facilitate the development of fermentation technologies by addressing strategies
for stress tolerance of yeast and fungus cells. We believe that readers benefi t nicely
from novel understandings and methodologies of these industrial microbes.
The book consists of two parts . The fi rst, comprising the fi rst eight chapters,
presents advances and mechanisms based on our current understanding of the stress
tolerance of yeast used for the production of bread, sake, beer, wine, and bioethanol
in the presence of various fermentation stresses such as freeze–thaw, high sucrose,
air-drying (so-called baking-associated stresses), nutrient defi ciency, high concen-
trations of ethanol, high hydrostatic pressure, and various inhibitors (glycolalde-
hyde, furan derivatives, weak organic acids, and phenolic compounds). The second
part, comprising the last fi ve chapters, covers mechanisms and approaches based on
our recent knowledge of the stress response of fungi, including environmental
v
vi Preface
changes (hypoxia, nitric oxide, cell wall, and osmotic pressure) and biological pro-
cesses (cell wall biosynthesis; polarized, multicellular, or hyphal morphogenesis;
and conidiation).
This book provides detailed descriptions of stress response/adaptation mecha-
nisms of yeasts and fungi during fermentation processes, suggesting numerous
promising strategies for breeding of industrial yeast and fungus strains with improved
tolerance to stresses. This publication also introduces the traditional Japanese alco-
holic beverage sake, made from steamed rice by multiple parallel fermentation of the
fungus Aspergillus oryzae (national microbe of Japan, K okkin : 国菌) and the yeast
Saccharomyces cerevisiae (K yokai sake yeast), which produce saccharifi cation
enzymes for making the dried fermentation starter (k oji ) and high concentrations of
ethanol (~20 % [vol/vol]) from glucose, respectively. The book is suitable for both
academic scientists and graduate-level students involved in applied microbiology
and biochemistry and biotechnology and industrial researchers and engineers who
are experts with fermentation-based technologies.
F inally, we would like to thank all contributing authors for their excellent work,
effort, and dedication in this project, which were indispensable for the production of
the book. We believe that the authors can be proud of such an achievement. We are
also grateful to Springer Japan for publishing this monograph, and our special
thanks are due to Kaoru Hashimoto and Momoko Asawa for their great assistance
and support.
Nara, Japan Hiroshi Takagi
Saga, Japan Hiroshi Kitagaki
Contents
Part I Stress Biology of Yeasts
1 The Breeding of Bioethanol-Producing Yeast by Detoxification
of Glycolaldehyde, a Novel Fermentation Inhibitor ............................ 3
Lahiru N. Jayakody , Nobuyuki Hayashi , and Hiroshi Kitagaki
2 Stress Tolerance of Baker’s Yeast During Bread-Making
Processes .................................................................................................. 23
Hiroshi Takagi and Jun Shima
3 Yeast mRNA Flux During Brewing and Under Ethanol
Stress Conditions ..................................................................................... 43
Shingo Izawa
4 Mechanism of High Alcoholic Fermentation Ability
of Sake Yeast ............................................................................................ 59
Daisuke Watanabe , Hiroshi Takagi , and Hitoshi Shimoi
5 Stress Responses of the Yeast Saccharomyces cerevisiae
Under High Hydrostatic Pressure ......................................................... 77
Fumiyoshi Abe
6 Environmental Stresses to Which Yeast Cells Are Exposed
During Bioethanol Production from Biomass ...................................... 93
Jun Shima and Toshihide Nakamura
7 Mechanism of Yeast Adaptation to Weak Organic Acid Stress .......... 107
Minetaka Sugiyama , Yu Sasano , and Satoshi Harashima
8 Nutrient Stress Responses of the Bottom- Fermenting Yeast............... 123
Satoshi Yoshida and Hiroyuki Yoshimoto
vii
viii Contents
Part II Stress Biology of Fungi
9 Unique Metabolic Responses to Hypoxia and Nitric Oxide
by Filamentous Fungi ............................................................................. 139
Shunsuke Masuo and Naoki Takaya
10 Cell Wall Biosynthesis in Filamentous Fungi ....................................... 151
Takuji Oka , Taiki Futagami , and Masatoshi Goto
11 Stress Responses of Koji Mold Cells with Highly Polarized
and Multicellular Morphology ............................................................... 169
Jun-ichi Maruyama and Katsuhiko Kitamoto
12 Protein Kinase C of Filamentous Fungi
and Its Roles in the Stresses Affecting Hyphal
Morphogenesis and Conidiation ............................................................ 185
Hiroyuki Horiuchi and Takuya Katayama
13 Response and Adaptation to Cell Wall Stress
and Osmotic Stress in Aspergillus Species ............................................ 199
Daisuke Hagiwara , Akira Yoshimi , Kazutoshi Sakamoto ,
Katsuya Gomi , and Keietsu Abe
Part I
Stress Biology of Yeasts