Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability
Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability
复制标题
啤酒酵母中缺乏 fks1p 会导致细胞壁组成异常并改善啤酒风味稳定性
DOI：
10.1007/s11274-014-1617-0
复制
发表时间：
2014-02
影响因子：
4.1
通讯作者：
Li, Qi
中科院分区：
文献类型：
--
作者：
Xu, Wei-na;Li, Xin'er;Li, Jia;Li, Qi
The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, sofks1disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.
登录
查看更多内容
DOI：
10.1007/978-3-0348-8757-1
发表时间：
1999
期刊：
--
影响因子：
--
作者：
P. Jollés;R. Muzzarelli
通讯作者：
P. Jollés;R. Muzzarelli
影响因子：
4.1
作者：
Jinjing Wang;Zhaoyue Wang;Xiuping He;Bo-run Zhang
通讯作者：
Jinjing Wang;Zhaoyue Wang;Xiuping He;Bo-run Zhang
影响因子：
2.8
作者：
Jinjing Wang;Zhaoyue Wang;Xiuping He;Bo-run Zhang
通讯作者：
Jinjing Wang;Zhaoyue Wang;Xiuping He;Bo-run Zhang
DOI：
10.1016/s1872-2075(08)60063-1
发表时间：
2008-08
期刊：
Sheng wu gong cheng xue bao = Chinese journal of biotechnology
影响因子：
--
作者：
Yixin Zhang;Qi Li;W. Shen;Yan Xie;Guoxian Gu
通讯作者：
Yixin Zhang;Qi Li;W. Shen;Yan Xie;Guoxian Gu
影响因子：
2
作者：
A. Cameron-Clarke;G. Hulse;L. Clifton;I. C. Cantrell
通讯作者：
A. Cameron-Clarke;G. Hulse;L. Clifton;I. C. Cantrell