Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

详细信息    查看全文

• 作者：Cui-Ying Zhang ; Ya-Nan Qi ; Hong-Xia Ma…
• 关键词：Chinese rice wine ; Saccharomyces cerevisiae ; Higher alcohol ; Ehrlich pathway ; Branched ; chain amino acid aminotransferase
• 刊名：Journal of Industrial Microbiology and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：42
• 期：4
• 页码：617-625
• 全文大小：622 KB
• 参考文献：1. Atsumi, S, Hanai, T, Liao, JC (2008) Non-fermentative pathways for synthesis of branched-chain higher alcohols as biofuels. Nature 451: pp. 86-89 CrossRef
  2. Ausubel, FM, Brent, R, Kingston, RE, Moore, DD, Seidman, JG, Smith, JA, Struhl, K (1994) Current protocols in molecular biology. Wiley, New York
  3. Bisson, LF, Karpel, JE (2010) Genetics of yeast impacting wine quality. Annu Rev Food Sci Technol 1: pp. 139-162 CrossRef
  4. Chen, S, Xu, Y (2010) The influence of yeast strains on the volatile flavour compounds of Chinese rice wine. J Inst Brewing 116: pp. 190-196 CrossRef
  5. Chen, S, Xu, Y, Qian, MC (2013) Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution. J Agric Food Chem 61: pp. 11295-11302 CrossRef
  6. D’Antona, G, Ragni, M, Cardile, A, Tedesco, L, Dossena, M, Bruttini, F, Caliaro, F, Corsetti, G, Bottinelli, R, Carruba, MO, Valerio, A, Nisoli, E (2010) Branched-chain amino acid supplementation promotes survival and supports cardiac and skeletal muscle mitochondrial biogenesis in middle-aged mice. Cell Metab 12: pp. 362-372 CrossRef
  7. Derrick, S, Large, PJ (1993) Activities of the enzymes of the Ehrlich pathway and formation of branched-chain alcohols in Saccharomyces cerevisiae and Candida utilis grown in continuous culture on valine or ammonium as sole nitrogen source. J Gen Microbiol 139: pp. 2783-2792 CrossRef
  8. Dickinson, JR, Norte, V (1993) A study of branched-chain amino acid aminotransferase and isolation of mutations affecting the catabolism of branched-chain amino acids in Saccharomyces cerevisiae. FEBS Lett 326: pp. 29-32 CrossRef
  9. Dickinson, JR, Salgado, LEJ, Hewlins, MJ (2003) The catabolism of amino acids to long chain and complex alcohols in Saccharomyces cerevisiae. J Biol Chem 278: pp. 8028-8034 CrossRef
  10. Eden, A, Nedervelde, L, Drukker, M, Benvenisty, N, Debourg, A (2001) Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast. Appl Microbiol Biotechnol 55: pp. 296-300 CrossRef
  11. Gietz, RD, Woods, RA (2002) Transformation of yeast by lithium acetate/single-stranded carrier DNA/polyethylene glycol method. Method Enzymol 350: pp. 87-96 CrossRef
  12. Hazelwood, LA, Daran, JM, Maris, AJ, Pronk, JT, Dickinson, JR (2008) The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Appl Environ Microbiol 74: pp. 2259-2266 CrossRef
  13. Li, H, Wei, B, Wu, C, Zhang, B, Xu, X, Jin, Z, Tian, Y (2014) Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture. Food Chem 150: pp. 94-98 CrossRef
  14. Lilly, M, Bauer, FF, Styger, G, Lambrechts, MG, Pretorius, IS (2006) The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates. FEMS Yeast Res 6: pp. 726-743 CrossRef
  15. Picotti, P, Clément-Ziza, M, Lam, H, Campbell, DS, Schmidt, A, Deutsch, EW, R?st, H, Sun, Z, Rinner, O, Reiter, L, Shen, Q, Michaelson, JJ, Frei, A, Alberti, S, Kusebauch, U, Wollscheid, B, Moritz, RL, Beyer, A, Aebersold, R (2013) A complete mass-spectrometric map of the yeast proteome applied to quantitative trait analysis. Natur
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Chemistry
  Biotechnology
  Genetic Engineering
  Biochemistry
  Bioinformatics
  Microbiology
  Microbial Genetics and Genomics
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1476-5535

文摘

An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31?mg/L, respectively, which were 33.00 and 14.20?% lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.