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
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
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DOI：
10.1111/j.1567-1364.2006.00057.x
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发表时间：
2006-08-01
影响因子：
3.2
通讯作者：
Pretorius, Isak S.
中科院分区：
文献类型：
--
作者：
Lilly, Mariska;Bauer, Florian F.;Pretorius, Isak S.
在酿酒酵母中，支链氨基酸转氨酶（BCAATases）由BAT 1和BAT 2基因编码。BCAAT酶催化这些氨基酸和α-酮酸之间的氨基转移。α-酮酸是高级醇生物合成的前体，其显著影响酵母衍生的发酵产物的香味和风味。本研究的目的是调查BAT-基因表达对一般酵母生理，香气和风味化合物的形成和葡萄酒和蒸馏酒的感官特性的影响。为此，在实验室菌株BY 4742中过表达和缺失基因，并在工业葡萄酒酵母菌株VIN 13中过表达。数据显示，除了在BAT 1缺失菌株中观察到的缓慢生长表型外，菌株的发酵行为不受修饰的影响。发酵产物的化学和感官分析揭示了BAT基因表达和许多香气化合物的形成之间的强烈校正。这些数据表明，BAT基因表达的调整可以在帮助酿酒师努力生产具有特定风味的葡萄酒方面发挥重要作用。
In Saccharomyces cerevisiae, branched-chain amino acid transaminases (BCAATases) are encoded by the BAT1 and BAT2 genes. BCAATases catalyse the transfer of amino groups between those amino acids and alpha-keto-acids. alpha-Keto-acids are precursors for the biosynthesis of higher alcohols, which significantly influence the aroma and flavour of yeast-derived fermentation products. The objective of this study was to investigate the influence of BAT-gene expression on general yeast physiology, on aroma and flavour compound formation and on the sensory characteristics of wines and distillates. For this purpose, the genes were overexpressed and deleted in a laboratory strain, BY4742, and overexpressed in an industrial wine yeast strain, VIN13. The data show that, with the exception of a slow growth phenotype observed for the BAT1 deletion strain, the fermentation behaviour of the strains was unaffected by the modifications. The chemical and sensory analysis of fermentation products revealed a strong correction between BAT gene expression and the formation of many aroma compounds. The data suggest that the adjustment of BAT gene expression could play an important role in assisting winemakers in their endeavour to produce wines with specific flavour profiles.