Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum
Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum
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DOI：
10.1007/s10295-017-1976-2
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发表时间：
2017-08
影响因子：
3.4
通讯作者：
Ping Li;Xuewu Guo;Tingting Shi;Zhihui Hu;Yefu Chen;L. Du;D. Xiao
中科院分区：
文献类型：
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作者：
Ping Li;Xuewu Guo;Tingting Shi;Zhihui Hu;Yefu Chen;L. Du;D. Xiao
双乙酰是发酵过程中酵母缬氨酸代谢的副产物，可以在葡萄酒中产生黄油香气。然而，高浓度的二乙酰会产生芳香异味，并且葡萄酒质量较差。 BDH1编码的2,3-丁二醇脱氢酶可以催化二乙酰生成乙偶姻和乙偶姻生成2,3-丁二醇两个反应。BDH2是与BDH1相邻的基因，这些基因是相互调节的。在这项研究中，BDH1和BDH2在葡萄汁酵母中过表达，以单独或组合地减少葡萄酒中二乙酰的产生。与宿主菌株WY1相比，过表达BDH1的重组菌株WY1-1、单独过表达BDH2的重组菌株WY1-2、共过表达BDH1和BDH2的重组菌株WY1-12的二乙酰浓度分别降低了39.87%、33.42%和46.71%。 BDH2仅负责将二乙酰转化为乙偶姻，而不负责乙偶姻转化为2,3-丁二醇inS的代谢途径。乌瓦鲁姆。这项研究为减少葡萄酒中的二乙酰提供了宝贵的见解。
As a byproduct of yeast valine metabolism during fermentation, diacetyl can produce a buttery aroma in wine. However, high diacetyl concentrations generate an aromatic off-flavor and poor quality in wine. 2,3-Butanediol dehydrogenase encoded byBDH1can catalyze the two reactions of acetoin from diacetyl and 2,3-butanediol from acetoin.BDH2is a gene adjacent toBDH1, and these genes are regulated reciprocally. In this study,BDH1andBDH2were overexpressed inSaccharomyces uvarumto reduce the diacetyl production of wine either individually or in combination. Compared with those in the host strain WY1, the diacetyl concentrations in the recombinant strains WY1-1 with overexpressedBDH1, WY1-2 with overexpressedBDH2alone, and WY1-12 with co-overexpressedBDH1andBDH2were decreased by 39.87, 33.42, and 46.71%, respectively. BDH2 was only responsible for converting diacetyl into acetoin, but not for the metabolic pathway of acetoin to 2,3-butanediol inS. uvarum. This study provided valuable insights into diacetyl reduction in wine.