Futagami Taiki, Kadooka Chihiro, Ando Yoshinori, Okutsu Kayu, Yoshizaki Yumiko, Setoguchi Shinji, Takamine Kazunori, Kawai Mikihiko, Tamaki Hisanori
Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, 890-0065, Japan.
Kagoshima Prefectural Institute of Industrial Technology, Kagoshima, 899-5105, Japan.
Yeast. 2017 Oct;34(10):407-415. doi: 10.1002/yea.3243. Epub 2017 Aug 17.
Shochu is a traditional Japanese distilled spirit. The formation of the distinguishing flavour of shochu produced in individual distilleries is attributed to putative indigenous yeast strains. In this study, we performed the first (to our knowledge) phylogenetic classification of shochu strains based on nucleotide gene sequences. We performed phylogenetic classification of 21 putative indigenous shochu yeast strains isolated from 11 distilleries. All of these strains were shown or confirmed to be Saccharomyces cerevisiae, sharing species identification with 34 known S. cerevisiae strains (including commonly used shochu, sake, ale, whisky, bakery, bioethanol and laboratory yeast strains and clinical isolate) that were tested in parallel. Our analysis used five genes that reflect genome-level phylogeny for the strain-level classification. In a first step, we demonstrated that partial regions of the ZAP1, THI7, PXL1, YRR1 and GLG1 genes were sufficient to reproduce previous sub-species classifications. In a second step, these five analysed regions from each of 25 strains (four commonly used shochu strains and the 21 putative indigenous shochu strains) were concatenated and used to generate a phylogenetic tree. Further analysis revealed that the putative indigenous shochu yeast strains form a monophyletic group that includes both the shochu yeasts and a subset of the sake group strains; this cluster is a sister group to other sake yeast strains, together comprising a sake-shochu group. Differences among shochu strains were small, suggesting that it may be possible to correlate subtle phenotypic differences among shochu flavours with specific differences in genome sequences. Copyright © 2017 John Wiley & Sons, Ltd.
烧酒是一种传统的日本蒸馏酒。各个酿酒厂生产的烧酒独特风味的形成归因于假定的本土酵母菌株。在本研究中，我们（据我们所知）首次基于核苷酸基因序列对烧酒菌株进行了系统发育分类。我们对从11个酿酒厂分离出的21株假定的本土烧酒酵母菌株进行了系统发育分类。所有这些菌株均被证明或确认是酿酒酵母，与同时测试的34株已知酿酒酵母菌株（包括常用的烧酒、清酒、麦芽啤酒、威士忌、面包酵母、生物乙醇酵母和实验室酵母菌株以及临床分离株）具有相同的物种鉴定结果。我们的分析使用了五个反映基因组水平系统发育的基因进行菌株水平分类。第一步，我们证明ZAP1、THI7、PXL1、YRR1和GLG1基因的部分区域足以重现先前的亚种分类。第二步，将25株菌株（4株常用烧酒菌株和21株假定的本土烧酒菌株）的这五个分析区域串联起来，用于生成系统发育树。进一步分析表明，假定的本土烧酒酵母菌株形成一个单系群，其中包括烧酒酵母和清酒酵母群菌株的一个子集；该聚类是其他清酒酵母菌株的姐妹群，共同构成一个清酒 - 烧酒群。烧酒菌株之间的差异很小，这表明有可能将烧酒风味之间细微的表型差异与基因组序列的特定差异联系起来。版权所有© 2017约翰威立父子有限公司。
