Effect of amino acid supply on the transcription of flavour-related genes and aroma compound production during lager yeast fermentation
Effect of amino acid supply on the transcription of flavour-related genes and aroma compound production during lager yeast fermentation
复制标题
DOI：
10.1016/j.lwt.2015.03.007
复制
发表时间：
2015-09-01
影响因子：
6
通讯作者：
Becker, Thomas
中科院分区：
文献类型：
--
作者：
Procopio, Susanne;Sprung, Philipp;Becker, Thomas
本研究的目的是调查添加选定的氨基酸（脯氨酸，亮氨酸，半胱氨酸，缬氨酸，谷氨酰胺和异亮氨酸）的合成麦芽汁上的香气化合物的产生与啤酒发酵下的生物合成途径中涉及的特定基因的转录水平的影响。结果表明，所选氨基酸水平的变化对整个发酵过程没有显著影响。亮氨酸的加入增加了异戊醇、乙酸异戊酯和乙酸2-甲基丁酯的产量。添加缬氨酸和异亮氨酸分别增加了异丁醇和2-甲基丁醇的产量。总体而言，总的高级醇生产增加氨基酸补充剂，这种效果可能与丙酮酸脱羧酶和苯丙酮酸脱羧酶的上调。氨基酸补充导致酯的最终总浓度降低，尤其是乙酸乙酯。这种减少可能是由参与酯生物合成的基因下调引起的。我们的研究结果表明，在啤酒酵母发酵过程中，生产的芳香活性化合物可以显着影响改变供应，即使是一个氨基酸。(C)2015爱思唯尔有限公司版权所有。
The objective of this study was to investigate the effect of adding selected amino acids (proline, leucine, cysteine, valine, glutamine and isoleucine) to synthetic wort on the generation of aroma compounds with respect to the transcription levels of specific genes involved in their biosynthetic pathway under brewery fermentation. The results showed that the changes in the selected amino acid levels had no eminent impact on the general course of fermentation. Addition of leucine increased the production of isoamyl alcohol and isoamyl acetate and 2-methylbutyl acetate. Adding valine and isoleucine increased the production of isobutanol and 2-methyl butanol, respectively. Overall, total higher alcohol production increased by amino acid supplementation; this effect could be associated with the upregulation of pyruvate decarboxylases and phenylpyruvate decarboxylase. Amino acid supplementation resulted in a reduction in the final total concentration of esters, especially ethyl acetate. This reduction might have been caused by the downregulation of the genes participating in ester biosynthesis. Our results demonstrate that during lager yeast fermentation, the production of aroma-active compounds can be significantly affected by changing the supply of even one amino acid. (C) 2015 Elsevier Ltd. All rights reserved.