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<p><i>Kuratsuki</i> bacteria interact with sake yeasts during sake production, thereby affecting the taste of sake. However, the molecular characteristics of this interaction remain unclear. Therefore, we examined gene expression in the sake yeast <i>Saccharomyces cerevisiae</i> K1401 and <i>kuratsuki</i> bacterium <i>Bacillus safensis</i> A-10 in monoculture and co-culture. Among the 5,818 genes of <i>S. cerevisiae</i> K1401, 519 (8.9%) were upregulated by more than 2-fold and 2,503 (43%) were downregulated by less than 0.5-fold in co-culture with <i>B. safensis</i> A-10. In contrast, among the 3,659 genes of <i>B. safensis</i> A-10, 907 (25%) were upregulated by more than 2-fold and 710 (19%) were downregulated by less than 0.5-fold in co-culture with <i>S. cerevisiae</i> K1401. Therefore, both <i>S. cerevisiae</i> K1401 and <i>B. safensis</i> A-10 showed altered gene expression in the co-culture. Gene expression-changes in <i>S. cerevisiae</i> K1401 in co-culture with <i>B. safensis</i> A-10 differed from those in co-culture with <i>Kocuria uropygioeca</i> TGY1127_2, strongly suggesting that different interactions between sake yeast and <i>kuratsuki</i> bacteria occur during sake production in different sake breweries. However, several genes had similar expression patterns in the co-cultures with <i>B. safensis</i> A-10 and <i>K. uropygioeca</i> TGY1127_2, and they represent candidate yeast response genes to <i>kuratsuki</i> bacteria. In addition, phosphotransferase system sugar transporter-related genes were upregulated in <i>B. safensis</i> A-10, which represent bacterial response genes to sake yeast. It is expected that utilizing interaction between sake yeast and <i>kuratsuki</i> bacteria will contribute to the diversity of sake.</p>

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Transcriptomic Analysis of the Interaction Between Sake Yeast and Kuratsuki Bacillus in Co-Culture

  • 期刊论文

  • 发表日期：

    2025年12月29日

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  • Nozomi Yokosuka,
  • Hiromi Nishida

摘要

Kuratsuki bacteria interact with sake yeasts during sake production, thereby affecting the taste of sake. However, the molecular characteristics of this interaction remain unclear. Therefore, we examined gene expression in the sake yeast Saccharomyces cerevisiae K1401 and kuratsuki bacterium Bacillus safensis A-10 in monoculture and co-culture. Among the 5,818 genes of S. cerevisiae K1401, 519 (8.9%) were upregulated by more than 2-fold and 2,503 (43%) were downregulated by less than 0.5-fold in co-culture with B. safensis A-10. In contrast, among the 3,659 genes of B. safensis A-10, 907 (25%) were upregulated by more than 2-fold and 710 (19%) were downregulated by less than 0.5-fold in co-culture with S. cerevisiae K1401. Therefore, both S. cerevisiae K1401 and B. safensis A-10 showed altered gene expression in the co-culture. Gene expression-changes in S. cerevisiae K1401 in co-culture with B. safensis A-10 differed from those in co-culture with Kocuria uropygioeca TGY1127_2, strongly suggesting that different interactions between sake yeast and kuratsuki bacteria occur during sake production in different sake breweries. However, several genes had similar expression patterns in the co-cultures with B. safensis A-10 and K. uropygioeca TGY1127_2, and they represent candidate yeast response genes to kuratsuki bacteria. In addition, phosphotransferase system sugar transporter-related genes were upregulated in B. safensis A-10, which represent bacterial response genes to sake yeast. It is expected that utilizing interaction between sake yeast and kuratsuki bacteria will contribute to the diversity of sake.