Related Experiment Video
Updated: Jul 10, 2026
07:15
Mitochondrial Respiration Quantification in Yeast Whole Cells
Published on: November 8, 2024
Mitochondrial dynamics of yeast during sake brewing
Hiroshi Kitagaki1, Hitoshi Shimoi
1National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima City, Hiroshima 739-0046, Japan. kitagaki@urib.go.jp
Journal of Bioscience and Bioengineering
|October 30, 2007
Summary
Mitochondria are present during alcohol fermentation in sake brewing. Their structures were observed to fragment as the brewing process progressed, providing the first direct evidence of their role.
Area of Science:
- Microbiology
- Cell Biology
- Biochemistry
Background:
- Mitochondria are vital organelles in eukaryotic cells, primarily known for energy production.
- Their role during anaerobic processes like alcohol fermentation has been historically unclear.
- Understanding mitochondrial behavior in fermentation is crucial for optimizing industrial processes.
Purpose of the Study:
- To investigate the presence and structural dynamics of mitochondria during sake brewing.
- To provide the first direct visual evidence of mitochondria during alcohol fermentation.
Main Methods:
- Utilizing green fluorescent protein (GFP) to visualize yeast mitochondria.
- Observing mitochondrial structures throughout the sake brewing process.
Main Results:
- Mitochondrial structures were consistently observed in yeast cells during sake brewing.
- A notable fragmentation of mitochondrial structures was documented as fermentation progressed.
Conclusions:
- This study provides the first direct evidence for the presence of mitochondria during alcohol fermentation.
- Mitochondrial fragmentation suggests dynamic structural changes occurring in yeast under fermentation conditions.
More Related Videos
Related Concept Videos
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:29Fermentation
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
01:28Yeast Signaling
Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...