Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer
Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer
复制标题
改造啤酒酵母中胞质 NADH 的可用性，以改善啤酒的香气特征
DOI：
10.1007/s10529-019-02653-x
复制
发表时间：
2019
影响因子：
2.7
通讯作者：
Li Qi
中科院分区：
文献类型：
--
作者：
Xu Xin;Bao Min;Niu Chengtuo;Wang Jinjing;Liu Chunfeng;Zheng Feiyun;Li Yongxian;Li Qi
目的利用代谢工程技术提高啤酒酵母胞浆中NADH的利用率，改善啤酒的香气特征。结果为了改变啤酒酵母中的NADH水平，将编码NAD+依赖性甲酸脱氢酶的天然FDH 1（YOR 388 C）在酵母菌株M14中过表达，产生菌株M-FDH 1。这导致发酵期间M-FDH 1菌株中NADH可用性和NADH/NAD+比率的同时增加。在主发酵期结束时，菌株M-FDH 1的乙醇产量比出发菌株降低了13.2%，甘油产量比出发菌株提高了129.4%。菌株M14和M-FDH 1的酯和杂醇醇产量相似。相比之下，菌株M-FDH 1一般产生较少的有机酸和异味成分比菌株M14，提高啤酒aromatic.ConclusionsIncreased NADH availability导致碳通量的改道对NADH消耗途径，并加快了依赖于还原反应的NADH在酵母中，大大影响了香气化合物的形成，提高啤酒的香气。
ObjectiveTo improve the aroma profile of beer by using metabolic engineering to increase the availability of cytosolic NADH in lager yeast.ResultsTo alter NADH levels in lager yeast, the nativeFDH1(YOR388C) encoding NAD+-dependent formate dehydrogenase was overexpressed in the yeast strain M14, yielding strain M-FDH1. This led to a simultaneous increase of NADH availability and NADH/NAD+ratio in the M-FDH1 strain during fermentation. At the end of the main fermentation period, ethanol production by strain M-FDH1 was decreased by 13.2%, while glycerol production was enhanced by 129.4%, compared to the parental strain respectively. The production of esters and fusel alcohols by strains M14 and M-FDH1 was similar. By contrast, strain M-FDH1 generally produced less organic acids and off-flavor components than strain M14, improving the beer aroma.ConclusionsIncreased NADH availability led to rerouting of the carbon flux toward NADH-consuming pathways and accelerated the NADH-dependent reducing reactions in yeast, greatly impacting the formation of aroma compounds and improving the beer aroma.