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Adaptation of yeast Saccharomyces cerevisiae to grape-skin environment
http://hdl.handle.net/10061/0002000529
http://hdl.handle.net/10061/00020005296870dd03-4248-4cc0-81e3-c44ae7fa6685
| アイテムタイプ | 学術雑誌論文 / Journal Article(1) | |||||||
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| 公開日 | 2024-09-04 | |||||||
| タイトル | ||||||||
| タイトル | Adaptation of yeast Saccharomyces cerevisiae to grape-skin environment | |||||||
| 言語 | ||||||||
| 言語 | eng | |||||||
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| 資源タイプ | journal article | |||||||
| アクセス権 | ||||||||
| アクセス権 | open access | |||||||
| 著者 |
渡邉, 大輔
× 渡邉, 大輔× Hashimoto, Wataru
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| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | Saccharomyces cerevisiae, an essential player in alcoholic fermentation during winemaking, is rarely found in intact grapes. Although grape-skin environment is unsuitable for S. cerevisiae’s stable residence, Saccharomycetaceae-family fermentative yeasts can increase population on grape berries after colonization during raisin production. Here, we addressed adaptation of S. cerevisiae to grape-skin ecosystem. The yeast-like fungus Aureobasidium pullulans, a major grape-skin resident, exhibited broad spectrum assimilation of plant-derived carbon sources, including ω-hydroxy fatty acid, arising from degradation of plant cuticles. In fact, A. pullulans encoded and secreted possible cutinase-like esterase for cuticle degradation. When intact grape berries were used as a sole carbon source, such grape-skin associated fungi increased the accessibility to fermentable sugars by degrading and assimilating the plant cell wall and cuticle compounds. Their ability seems also helpful for S. cerevisiae to obtain energy through alcoholic fermentation. Thus, degradation and utilization of grape-skin materials by resident microbiota may account for their residence on grape-skin and S. cerevisiae’s possible commensal behaviors. Conclusively, this study focused on the symbiosis between grape-skin microbiota and S. cerevisiae from the perspective of winemaking origin. Such plant$2013microbe symbiotic interaction may be a prerequisite for triggering spontaneous food fermentation. | |||||||
| 書誌情報 |
en : Scientific Reports 巻 13, 号 1, 発行日 2023-06-20 |
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| 出版者 | Nature Research | |||||||
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| 収録物識別子タイプ | EISSN | |||||||
| 収録物識別子 | 2045-2322 | |||||||
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| 関連タイプ | isReplacedBy | |||||||
| 識別子タイプ | DOI | |||||||
| 関連識別子 | https://doi.org/10.1038/s41598-023-35734-z | |||||||
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| 関連タイプ | isReplacedBy | |||||||
| 識別子タイプ | URI | |||||||
| 関連識別子 | https://www.nature.com/articles/s41598-023-35734-z | |||||||
| 権利 | ||||||||
| 権利情報Resource | http://creativecommons.org/licenses/by/4.0/ | |||||||
| 権利情報 | $00A9 The Author(s) 2023 This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. | |||||||
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| 出版タイプ | NA | |||||||
