Induced expression of the alcohol acetyltransferase gene ATF1 in industrial yeast Saccharomyces pastorianus TUM 34/70
Induced expression of the alcohol acetyltransferase gene ATF1 in industrial yeast Saccharomyces pastorianus TUM 34/70
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DOI：
10.1002/yea.3319
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发表时间：
2018-09
期刊：
影响因子：
2.6
通讯作者：
S. Fischer;K. Büchner;T. Becker
中科院分区：
文献类型：
--
作者：
S. Fischer;K. Büchner;T. Becker
在食品和卧室生产中，有针对性的诱导基因表达可以满足未来的需求，以避免由于发酵程序而进行代谢燃烧，并且诱导的基因表达是为了打击压力，例如由造成的压力。在酿造过程中，从发酵到成熟的过渡。在诱导型启动子PSSA3，PHSP104和PUBI4的控制下，构建了70个过表达酒精乙酰转移酶（ATF1）基因。在休克情况的结束时因此，对表达模式的主要影响。
Targeted induced gene expression for industrial fermentation processes in food and beverage production could fulfill future demands. To avoid metabolic burden and disturbances owing to the fermentation procedure, induced gene expression is necessary for combating stress, such as that caused by temperature shifts that occur during the transition from fermentation to maturation in the brewing process. The aim of this study was to target gene expression in industrial yeast using stress‐responsive promoters and homologues of the selection marker SMR1. Self‐cloning strains of the industrial brewing yeast Saccharomyces pastorianus TUM 34/70 were constructed to overexpress the alcohol acetyltransferase (ATF1) gene under the control of inducible promoters PSSA3, PHSP104 and PUBI4. Transcription analysis shows the highest induction after 72 h of shock situation for PHSP104 with 1.3‐fold and PUBI4 with 2.2‐fold. Further, at the end of shock situation the concentrations of ethyl acetate were 1.2‐ and 1.3‐fold higher than the wild type for PHSP104 and PUBI4, respectively. In addition, the influence of the final temperature and temporal sequence of temperature shock to 4°C had a major impact on expression patterns. Therefore, these data show that temperature‐induced gene expression of self‐cloning industrial yeast could be an option for optimization of the beverage fermentation.