title: Inhibition of mitochondrial fragmentation during sake brewing causes high malate production in sake yeast.
abstract: We previously demonstrated the presence and fragmentation of mitochondria during alcohol fermentation. Here, we show that Fis1p induces mitochondrial fragmentation, and inhibition of mitochondrial fragmentation causes higher malate production during sake brewing. These findings indicate that mitochondrial morphology affects the metabolism of constituents, providing a breeding strategy for high-malate-producing yeasts.
authors.affiliation: National Research Institute of Brewing, Higashi-hiroshima City, Hiroshima, Japan. kitagaki@nrib.go.jp
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Kitagaki
authors.forename: Taku
authors.initials: T
authors.lastname: Kato
authors.forename: Atsuko
authors.initials: A
authors.lastname: Isogai
authors.forename: Shigeaki
authors.initials: S
authors.lastname: Mikami
authors.forename: Hitoshi
authors.initials: H
authors.lastname: Shimoi
mesh_terms: D008293:Malates / Q000378:metabolism*; D008928:Mitochondria / Q000502:physiology* / Q000648:ultrastructure*; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D014920:Wine / Q000032:analysis* / Q000382:microbiology*
chemical_list: D008293:Malates; C030298:malic acid