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. 2024 May 31;65(4):187-190.
doi: 10.47371/mycosci.2024.04.002. eCollection 2024.

Screening using loop-mediated isothermal amplification (LAMP) assay and breeding of a Saccharomyces cerevisiae strain isolated from Muramatsu Park, Japan, for sake brewing

Takashi Kuribayashi  1   2   1 , Misaki Tsukada  1 , Nanako Asahi  1 , Shin-Ichi Kai  1 , Ken-Ichi Abe  1 , Mitsuoki Kaneoke  1 , Tetsuya Oguma  1 , Jyunji Kinebuchi  3 , Tomoyuki Shigeno  3 , Tomohito Sugiyama  4 , Daisuke Kasai  4
Affiliations

Screening using loop-mediated isothermal amplification (LAMP) assay and breeding of a Saccharomyces cerevisiae strain isolated from Muramatsu Park, Japan, for sake brewing

Takashi Kuribayashi et al. Mycoscience. .

Abstract

Sake is a Japanese alcoholic beverage produced by fermenting steamed rice and koji (a culture of Aspergillus oryzae on steamed rice) with sake yeast, a strain of Saccharomyces cerevisiae. Sake yeast strains are important for maintaining product quality and process efficiency. In this study, a S. cerevisiae strain from Muramatsu Park, Gosen City, Niigata Prefecture was isolated using a loop-mediated isothermal amplification (LAMP) assay. The yeast strain was cultured using the mass spore-cell/cell-cell mating method with a sake yeast haploid. The resultant hybrid yeast strain, HG-3-F2, exhibited superior efficiency in alcoholic fermentation compared with the HG-3 strain. Our findings support the applicability of these original and mating strains in sake brewing.

Keywords: LAMP assay; hybrid yeast strain; sake yeast; yeast mating.

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Figures

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Fig. 1. Screening and breeding scheme of Saccharomyces cerevisiae isolated from the Muramatus Park in Gosen city. A: Screening using loop-mediated isothermal amplification (LAMP) assay and identification of a yeast strain. B: A breeding program for a hybrid strain for sake brewing.
See this image and copyright information in PMC

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