Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation

Applied and Environmental Microbiology
Kazutaka SawadaHiroshi Kitagaki

Abstract

In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeasts, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic pH values. However, on the surface of cereals, the pH is neutral to alkaline. Therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for industrial fermentation. Here, we show that the yeast Saccharomyces cerevisiae, which is incapable of synthesizing glucosylceramide (GlcCer), adapted to alkaline conditions after exposure to GlcCer from koji cereal cultured with Aspergillus kawachii. We also show that various species of GlcCer derived from different plants and fungi similarly conferred alkali tolerance to yeast. Although exogenous ceramide also enhanced the alkali tolerance of yeast, no discernible degradation of GlcCer to ceramide was observed in the yeast culture, suggesting that exogenous GlcCer itself exerted the activity. Exogenous GlcCer also increased ethanol tolerance and modified the flavor profile of the yeast cells by altering the membrane properties. These result...Continue Reading

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Citations

Jun 22, 2018·The Journal of General and Applied Microbiology·Jannatul FerdouseHiroshi Kitagaki
May 29, 2018·Applied and Environmental Microbiology·Naoki AkasakaShinsuke Fujiwara
Jul 17, 2018·Biotechnology and Bioengineering·Lahiru N JayakodyYong-Su Jin
Dec 12, 2018·The Journal of Biological Chemistry·Bartholomew P RolandTodd R Graham
Feb 9, 2020·Applied and Environmental Microbiology·Guoxing ZhuJianrong Wu
May 16, 2018·PeerJ·Jannatul FerdouseHiroshi Kitagaki
Jan 19, 2021·Journal of Oleo Science·Shinji YamashitaTeruo Miyazawa
Oct 17, 2020·The Journal of Biological Chemistry·Bhawik Kumar JainTodd R Graham
Jan 18, 2021·The Journal of Biological Chemistry·Bhawik Kumar JainTodd R Graham
Mar 21, 2021·Applied Microbiology and Biotechnology·Lahiru N Jayakody, Yong-Su Jin

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