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If high hydrostatic pressure (HP) processing is applied for fermented-foods manufacturing to prevent the overfermentation, the resulting fermented foods could retain more of fresh flavor and nutrient contents. For this pressure-regulated fermentation (PReF) technique, HP-sensitive (piezosensitive) strains, which show remarkable loss of viability during lower pressure levels, would be desirable for the fermentation process. We have generated piezosensitive mutants, as well as a piezotolerant mutant, from a budding yeast Saccharomyces cerevisiae (S. cerevisiae) by ultra-violet mutagenesis. Analyses on the piezosensitivity using the mutants indicated that the piezotolerance of S. cerevisiae was closely related to mitochondrial functions in anaerobic energy metabolism. Deficient in COX1 gene, which is located in mitochondrial DNA encoding a protein in electron transport chain, was demonstrated to achieve a remarkable piezosensitivity. The results would be important for further generation of piezosensitive mutants and their application for fermentation-food manufacturing toward development of PReF technique. [high hydrostatic pressure, Saccharomyces cerevisiae, piezotolerance, piezosensitivity, mitochondria, pressureregulated fermentation]

Analyses on Piezosensitive Mechanisms of <i>Saccharomyces cerevisiae</i> toward Development of Pressure-Regulated Fermentation Technique