The Awa1 gene is required for the foam-forming phenotype and cell surface hydrophobicity of sake yeast.

Applied and Environmental Microbiology
Hitoshi ShimoiKiyoshi Ito

Abstract

Sake, a traditional alcoholic beverage in Japan, is brewed with sake yeasts, which are classified as Saccharomyces cerevisiae. Almost all sake yeasts form a thick foam layer on sake mash during the fermentation process because of their cell surface hydrophobicity, which increases the cells' affinity for bubbles. To reduce the amount of foam, nonfoaming mutants were bred from foaming sake yeasts. Nonfoaming mutants have hydrophilic cell surfaces and no affinity for bubbles. We have cloned a gene from a foam-forming sake yeast that confers foaming ability to a nonfoaming mutant. This gene was named AWA1 and structures of the gene and its product were analyzed. The N- and C-terminal regions of Awa1p have the characteristic sequences of a glycosylphosphatidylinositol anchor protein. The entire protein is rich in serine and threonine residues and has a lot of repetitive sequences. These results suggest that Awa1p is localized in the cell wall. This was confirmed by immunofluorescence microscopy and Western blotting analysis using hemagglutinin-tagged Awa1p. Moreover, an awa1 disruptant of sake yeast was hydrophilic and showed a nonfoaming phenotype in sake mash. We conclude that Awa1p is a cell wall protein and is required for the f...Continue Reading

References

Jan 1, 1991·Methods in Enzymology·D M Becker, L Guarente
Aug 1, 1990·Trends in Biochemical Sciences·N Jentoft
May 5, 1982·Journal of Molecular Biology·J Kyte, R F Doolittle
Jun 1, 1995·Journal of Bacteriology·J M van der VaartC T Verrips
Jul 1, 1996·Nucleic Acids Research·U GüldenerJ H Hegemann
Jan 8, 1999·Biochimica Et Biophysica Acta·J C KapteynF M Klis
Dec 5, 2000·Current Opinion in Chemical Biology·T Kinoshita, N Inoue

❮ Previous
Next ❯

Citations

Feb 12, 2013·Applied Microbiology and Biotechnology·J A VallejoT G Villa
May 18, 2005·Fungal Genetics and Biology : FG & B·Piet W J De GrootFrans M Klis
Oct 20, 2005·Journal of Bioscience and Bioengineering·Koichi MiyashitaHitoshi Shimoi
Oct 9, 2012·Journal of Agricultural and Food Chemistry·Lucía BlascoTomás G Villa
Sep 9, 2011·DNA Research : an International Journal for Rapid Publication of Reports on Genes and Genomes·Takeshi AkaoHitoshi Shimoi
Nov 5, 2005·Applied and Environmental Microbiology·Hong WuHitoshi Shimoi
Jun 4, 2005·Applied and Environmental Microbiology·Severino ZaraMarilena Budroni
May 8, 2008·Bioscience, Biotechnology, and Biochemistry·Atsushi KotakaMitsuyoshi Ueda
Mar 8, 2013·Annual Review of Food Science and Technology·Hiroshi Kitagaki, Katsuhiko Kitamoto
Oct 7, 2006·Applied Microbiology and Biotechnology·Shauna L BrownElizabeth J Waters
Nov 5, 2014·Genome Biology and Evolution·Dana J WohlbachAudrey P Gasch
Apr 1, 2009·Journal of Bioscience and Bioengineering·Taku KatouHitoshi Shimoi
Jun 16, 2007·Trends in Microbiology·Michael Weig, Alistair J P Brown
Mar 23, 2011·Yeast·Lucía BlascoTomás G Villa
Jul 25, 2006·Biochimica Et Biophysica Acta·Martine Pittet, Andreas Conzelmann
Feb 14, 2006·Journal of Bioscience and Bioengineering·Masashi ShimizuHitoshi Shimoi
Apr 28, 2011·FEMS Microbiology Reviews·Stefan Brückner, Hans-Ulrich Mösch
Jul 19, 2014·Bioscience, Biotechnology, and Biochemistry·Hidehiko FujiharaKensuke Furukawa
Nov 8, 2016·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Mario Lucio LopesHenrique Vianna de Amorim
Jul 19, 2002·Yeast
Jul 8, 2003·Yeast·Piet W J De GrootFrans M Klis
Jan 11, 2019·Bioscience, Biotechnology, and Biochemistry·Yoshikazu Ohya, Mao Kashima
Mar 6, 2019·Bioscience, Biotechnology, and Biochemistry·Takeshi Akao
Feb 25, 2006·Yeast·Frans M KlisPiet W J De Groot
Dec 24, 2019·Bioscience, Biotechnology, and Biochemistry·Risa YamasakiTakeshi Akao
Jun 24, 2017·G3 : Genes - Genomes - Genetics·Shinsuke OhnukiYoshikazu Ohya
Jun 14, 2019·Bioscience, Biotechnology, and Biochemistry·Shinsuke OhnukiYoshikazu Ohya
Jul 30, 2020·Food Science & Nutrition·Kaizheng ZhangQin Yan
Jun 9, 2018·Applied Microbiology and Biotechnology·Kiyoka UebayashiFumio Matsuda
Jun 6, 2021·Journal of Bioscience and Bioengineering·Shuichiro BabaGenta Kobayashi

❮ Previous
Next ❯

Related Concepts

Related Feeds