Unraveling Microbial Synergy: A. oryzae and Saccharomyces cerevisiae Co-culture in Sake Fermentation

Presenter

Elizabeth M. Eaton

Campus

UMass Amherst

Sponsor

John G. Gibbons, Department of Food Science, UMass Amherst

Schedule

Session 4, 2:30 PM - 3:15 PM [Schedule by Time][Poster Grid for Time/Location]

Location

Poster Board A19, Campus Center Auditorium, Row 1 (A1-A20) [Poster Location Map]

Abstract

This study delves into the complex ecosystem of traditional Asian fermented foods, focusing on A. oryzae, a filamentous mold pivotal in sake production. A. oryzae's genetic evolution from Aspergillus flavus has endowed it with specialized traits, notably increased amylase production crucial for starch metabolism in sake fermentation. This research explores the species interactions between wild-type and domesticated Aspergillus starter cultures, alongside yeast and bacteria prevalent in miso and sake fermentation. Through two co-culturing assays, we assess the growth and inhibitory effects of Aspergillus strains when paired with Saccharomyces cerevisiae. Identification of differences between domesticated and wild cultures triggers a dual-RNA-seq analysis in strains exhibiting variations. Our hypothesis suggests that the absence of secondary metabolite production in A. oryzae will lead to heightened growth of yeast strains in co-culture. This abstract presents a glimpse into the intricate dance of microorganisms shaping fermented foods. The outcomes not only deepen our understanding of microbial interactions but also hold practical implications for optimizing sake production. We also delve into the understanding of A. oryzae and pathogenic bacteria such as Listeria, which we hypothesize will inhibit growth of the fungi, leading to a lowered ability to produce sake in co-culture. We will compare the growth between the wild-type and domesticated Aspergillus against the Listeria. 

Keywords

Microbial interactions, Food Science, Infectious disease

Research Area

Biological Organisms

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