Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation
Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation
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DOI：
10.1007/s00217-014-2236-6
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发表时间：
2014-09-01
影响因子：
3.3
通讯作者：
Becker, Thomas
中科院分区：
文献类型：
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作者：
Procopio, Susanne;Brunner, Michael;Becker, Thomas
酵母菌在发酵过程中会产生各种具有香气活性的代谢产物，这些代谢产物决定了发酵饮料的不同香气和口感特征。在啤酒麦芽汁发酵过程中，酵母对氨基酸的利用被认为与风味特征有关。为了更好地理解芳香相关代谢物的生物合成与氨基酸的重要性之间的关系，对酿酒酵母菌株S81和巴斯德酵母菌株S23进行了DNA微阵列。这些基因的转录的变化进行了测量，这是与氨基酸同化及其衍生的芳香活性化合物在发酵过程中。选择在8、12、24、48、72、96或120 h时平均表达水平增加或减少超过1.5倍的基因，并在发酵期间显示出显著的（P <0.05）差异表达模式。对于麦酒菌株，选择了57个检测到的涉及风味和氨基酸代谢的基因，而46个显著基因进行了评价的啤酒菌株。在这些基因中，涉及转录调控的基因以及与氨基酸转运相关的其他基因，例如负责脯氨酸摄取的PUT4。其他基因的表达减少或增加发酵过程中进行了评估，包括那些参与氨基酸代谢，如谷氨酸和脯氨酸代谢，以及参与生物合成的芳香活性高级醇和酯，这是最重要的典型啤酒风味的酶。这项研究提供的信息，可能有助于提高啤酒发酵过程中的特定香气化合物的定义浓度的理解和生产。
During fermentation, Saccharomyces yeast produces various aroma-active metabolites which determine the different characteristics of aroma and taste in fermented beverages. Amino acid utilisation by yeast during brewer's wort fermentation is considered to be linked to flavour profile. For a better understanding of the relationship between the biosynthesis of aroma-relevant metabolites and the importance of amino acids, DNA microarrays were carried out on the Saccharomyces cerevisiae strain S81 and the Saccharomyces pastorianus strain S23. Changes in the transcription of those genes were measured which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation. Genes were selected whose average expression level increased or decreased more than 1.5-fold at 8, 12, 24, 48, 72, 96 or 120 h and showed a significant (P a parts per thousand currency sign 0.05) differential expression pattern during the period of fermentation. For the ale strain, 57 of the detected genes involved in flavour and amino acid metabolism were selected, whereas 46 significant genes were evaluated for the lager strain. Among these, genes were those involved in transcriptional regulation as well as others associated with amino acid transport, such as PUT4 which is accountable for the uptake of proline. Other genes whose expression decreased or increased during fermentation were evaluated-including those participating in amino acid metabolism, for example glutamate and proline metabolism-as well as enzymes involved in the biosynthesis of aroma-active higher alcohols and esters, which are most important for typical beer flavour. This study provides information that might help to improve the understanding and production of defined concentrations of specific aroma compounds during brewery fermentation.