The overexpression of DUR1,2 and deletion of CAR1 in an industrial Saccharomyces cerevisiae strain and effects on nitrogen catabolite repression in Chinese rice wine production
The overexpression of DUR1,2 and deletion of CAR1 in an industrial Saccharomyces cerevisiae strain and effects on nitrogen catabolite repression in Chinese rice wine production
复制标题
工业酿酒酵母菌株中 DUR1,2 的过表达和 CAR1 的缺失及其对中国黄酒生产中氮分解代谢产物抑制的影响
DOI：
10.1002/jib.347
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发表时间：
2016-07
影响因子：
2.6
通讯作者：
Zhang, Liang
中科院分区：
文献类型：
--
作者：
Lu, Jian;Chen, Jian;Xie, Guangfa;Zhang, Liang
尿素被认为是中国黄酒中氨基甲酸乙酯 (EC) 的主要前体。在中国黄酒发酵过程中，当存在首选氮源时，由于氮分解代谢物的抑制作用，尿素会积累。在之前的研究中，从工业黄酒酵母N85中构建了两个代谢工程菌株，它们过度表达DUR1,2并删除CAR1。在小规模的中国黄酒发酵过程中，证明了尿素和 EC 的降低作用。本研究比较了亲本酵母菌株和代谢工程酵母菌株的尿素利用率，使用首选和非首选氮源培养基，导致尿素积累减轻，从而减少了 EC 的形成。 qRT-PCR结果显示，在所有培养基中，插入强启动子PGK1p后，DUR1,2均过表达。在中试规模发酵期间，尿素和 EC 含量随着工程菌株的增加而降低。这些结果证实了工程菌株可以抵抗氮分解代谢物的抑制作用。版权所有 © 2016 酿造与蒸馏研究所
Urea is acknowledged as the predominant precursor of ethyl carbamate (EC) in Chinese rice wine. During Chinese rice wine fermentation, urea accumulates owing to the nitrogen catabolite repression effect when preferred nitrogen sources are available. In previous research, two metabolically engineered strains were constructed with overexpression ofDUR1,2and deletion ofCAR1from an industrial Chinese rice wine yeast N85. The decreasing effect of urea and EC was demonstrated during small‐scale Chinese rice wine fermentations. The present study compared the urea utilization rate of the parental and metabolically engineered yeast strains, using a preferred and non‐preferred nitrogen source culture media, leading to alleviated urea accumulation and thus EC formation. The qRT‐PCR results showed that, in all of the culture media,DUR1,2was overexpressed with the inserted strong promoterPGK1p. During pilot scale fermentations, the urea and EC content decreased with the engineered strains. These results confirmed that the engineered strains could resist the nitrogen catabolite repression effect. Copyright © 2016 The Institute of Brewing & Distilling
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影响因子：
6.1
作者：
Shen, Fei;Niu, Xiaoying;Wu, Jian
通讯作者：
Wu, Jian
影响因子：
3.2
作者：
Beltran, G;Novo, M;Guillamón, JM
通讯作者：
Guillamón, JM
影响因子：
1.9
作者：
J. Coulon;J. I. Husnik;D. Inglis;G. V. D. Merwe;A. Lonvaud;D. Erasmus;H. J. J. Vuuren-H.-J.-J.-Vuuren-11958174
通讯作者：
J. Coulon;J. I. Husnik;D. Inglis;G. V. D. Merwe;A. Lonvaud;D. Erasmus;H. J. J. Vuuren-H.-J.-J.-Vuuren-11958174
影响因子：
6
作者：
Pinggu Wu;Xiao-Dong Pan;Li-yuan Wang;Xiang-hong Shen;Dajin Yang
通讯作者：
Pinggu Wu;Xiao-Dong Pan;Li-yuan Wang;Xiang-hong Shen;Dajin Yang
DOI：
10.1080/19393210.2011.557783
发表时间：
2011-01-01
影响因子：
2.9
作者：
Liu, Y. P.;Dong, B.;Wu, Y. N.
通讯作者：
Wu, Y. N.