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One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brewer's yeast is attracting much attention. The high ethanol productivity of sake yeast has provided a good basis from which to investigate the factors that regulate the fermentation rates of brewer's yeast. Recent studies found that the elevated fermentation rate of sake Saccharomyces cerevisiae species is closely related to a defective transition from vegetative growth to the quiescent (G 0 ) state. In the present study, to clarify the relationship between the fermentation rate of brewer's yeast and entry into G 0 , we constructed two types of mutant of the bottom-fermenting brewer's yeast Saccharomyces pastorianus Weihenstephan 34/70: a RIM15 gene disruptant that was defective in entry into G 0 ; and a CLN3 Δ PEST mutant, in which the G 1 cyclin Cln3p accumulated at high levels. Both strains exhibited higher fermentation rates under high-maltose medium or high-gravity wort conditions (20° Plato) as compared with the wild-type strain. Furthermore, G 1 arrest and/or G 0 entry were defective in both the RIM15 disruptant and the CLN3 Δ PEST mutant as compared with the wild-type strain. Taken together, these results indicate that regulation of the G 0 /G 1 transition might govern the fermentation rate of bottom-fermenting brewer's yeast in high-gravity wort. [ABSTRACT FROM AUTHOR]

High-gravity brewing has been used to reduce costs and energy, as well as to produce new types of beer with high alcohol content. To identify the key metabolic pathways underlying efficient high-gravity brewing, we explored metabolites that were highly accumulated during alcoholic fermentation under high-maltose conditions using bottom-fermenting brewer's yeast, Saccharomyces pastorianus. Based on metabolomic data, we focused on S -adenosylmethionine (SAM), which may be involved in glycolysis and alcoholic fermentation in the closely related yeast species Saccharomyces cerevisiae. Exogenous SAM led to an increase in fermentation rate in both high-maltose synthetic medium and high-gravity wort. Although SAM is composed of methionine and the adenosine moiety of ATP, neither methionine nor adenosine significantly increased the fermentation rate. These results suggest that SAM is specifically associated with the fermentation rate of bottom-fermenting brewer's yeast. Deletion of the adenosine kinase gene ADO1 , which leads to an accumulation of SAM in S. cerevisiae cells, elevated the fermentation rate in high-glucose synthetic medium at 15°C; however, this ado1 Δ effect became less significant at higher temperatures. Similarly, a SAM-accumulating S. pastorianus mutant strain, with enhanced resistance to the adenosine analog cordycepin, exhibited a higher fermentation rate in both high-maltose synthetic medium and high-gravity wort. Taken together, our study demonstrates that SAM acts as a positive regulator in high-gravity brewing at low temperatures and that cordycepin resistance could serve as a useful indicator for breeding S. pastorianus strains with high fermentation performance. [ABSTRACT FROM AUTHOR]