Isolation of copper-tolerant mutants of sake yeast with defective peptide uptake.

Tasuku Yamada, Keiji Furukawa, Shodo Hara, Haruhiko Mizoguchi

General Research Laboratory of Kiku-Masamune Sake Brewing Co., Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe 658-0026, Japan. ta-yamada@kikumasamune.co.jp

Journal of bioscience and bioengineering 2005 Oct

filter terms:

Mutants of Saccharomyces cerevisiae that have a decreased peptide uptake ability were isolated from sake yeast. A copper medium containing copper sulfate, histidylleucine and sodium lactate as a carbon source was used for the isolation. One mutant showed a decreased peptide uptake ability due to PTR2 transcriptional repression, but for other mutants, the decrease was not due to the transcriptional repression. The peptide concentration in sake brewed with these mutants increased to about 1.5-fold that of sake brewed with the parental strain. The angiotensin I-converting enzyme (ACE) inhibitory activity of sake brewed with the mutant was about 3.6-fold that of sake brewed with the parental strain.

Citation

Tasuku Yamada, Keiji Furukawa, Shodo Hara, Haruhiko Mizoguchi. Isolation of copper-tolerant mutants of sake yeast with defective peptide uptake. Journal of bioscience and bioengineering. 2005 Oct;100(4):460-5