title: Dynamic changes in brewing yeast cells in culture revealed by statistical analyses of yeast morphological data.
abstract: The vitality of brewing yeasts has been used to monitor their physiological state during fermentation. To investigate the fermentation process, we used the image processing software, CalMorph, which generates morphological data on yeast mother cells and bud shape, nuclear shape and location, and actin distribution. We found that 248 parameters changed significantly during fermentation. Successive use of principal component analysis (PCA) revealed several important features of yeast, providing insight into the dynamic changes in the yeast population. First, PCA indicated that much of the observed variability in the experiment was summarized in just two components: a change with a peak and a change over time. Second, PCA indicated the independent and important morphological features responsible for dynamic changes: budding ratio, nucleus position, neck position, and actin organization. Thus, the large amount of data provided by imaging analysis can be used to monitor the fermentation processes involved in beer and bioethanol production.
authors.affiliation: Department of Integrated Bioscience, Graduate School of Frontier Sciences, University of Tokyo, Bldg. FSB-101, 5-1-5 Kashiwanoha, Kashiwa, Chiba 277-8562, Japan.
authors.forename: Shinsuke
authors.initials: S
authors.lastname: Ohnuki
authors.affiliation: Research Laboratories for Brewing, Kirin Brewery Company, Limited, 17-1 Namamugi 1-chome, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan.
authors.forename: Kenichi
authors.initials: K
authors.lastname: Enomoto
authors.affiliation: Research Laboratories for Brewing, Kirin Brewery Company, Limited, 17-1 Namamugi 1-chome, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Yoshimoto
authors.affiliation: Department of Integrated Bioscience, Graduate School of Frontier Sciences, University of Tokyo, Bldg. FSB-101, 5-1-5 Kashiwanoha, Kashiwa, Chiba 277-8562, Japan. Electronic address: ohya@k.u-tokyo.ac.jp.
authors.forename: Yoshikazu
authors.initials: Y
authors.lastname: Ohya
mesh_terms: D000199:Actins / Q000378:metabolism; D001515:Beer / Q000382:microbiology; D002455:Cell Division; D002467:Cell Nucleus / Q000378:metabolism; D002478:Cells, Cultured; D005285:Fermentation; D007091:Image Processing, Computer-Assisted / Q000379:methods*; D025341:Principal Component Analysis; D012441:Saccharomyces cerevisiae / Q000166:cytology* / Q000378:metabolism; D012984:Software
chemical_list: D000199:Actins
keywords: Bottom-fermenting yeast; Budding profile; CalMorph; Cell morphology; Fermentation; Principal component analysis; Saccharomyces pastorianus