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 T his work is subject to copyright. 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Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) 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