Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression
Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression
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DOI：
10.1007/s00217-015-2598-4
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发表时间：
2016-06
影响因子：
3.3
通讯作者：
Tingting Shi;Xuewu Guo;Ping Li;Zheng Zhou;D. Xiao
中科院分区：
文献类型：
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作者：
Tingting Shi;Xuewu Guo;Ping Li;Zheng Zhou;D. Xiao
双乙酰是啤酒成熟的关键，因为它特有的黄油味。通过破坏α-乙酰乳酸合成相关基因（ILV 2）并引入双乙酰还原酶基因（BDH 1），构建了单ILV 2等位基因破坏（QI 2）、单ILV 2等位基因破坏并BDH 1过表达（QI 2GB 1）和BDH 1过表达（B1 Y）的啤酒酵母新菌株。对3株重组菌的双乙酰含量和发酵性能进行了检测和比较。结果表明，与宿主菌S2相比，QI 2、QI 2GB 1和B1 Y中的双乙酰浓度分别降低了17.83%、28.26%和9.57%。3株重组菌的发酵能力在发酵度和主要风味物质产量方面与宿主菌相似。本研究可为啤酒工业及双乙酰还原研究提供参考。
Diacetyl is crucial to beer maturation because of its characteristic buttery taste. New industrial brewer’s yeast strains, including singleILV2allele disruption (QI2), singleILV2allele disruption andBDH1overexpression (QI2GB1), andBDH1overexpression (B1Y), were constructed by disrupting the gene (ILV2) involved in a-acetolactate synthesis and introducing the diacetyl reductase gene (BDH1). The diacetyl content and fermentation performance of the three recombinant strains were examined and compared. Results showed that the diacetyl concentration in QI2, QI2GB1, and B1Y decreased by 17.83, 28.26, and 9.57 %, respectively, compared with that in the host strain S2. The fermentation ability in terms of fermentation degree and major flavors yield of the three recombinant strains was similar to that of the host. This study may serve as a reference for the brewing industry and for research on diacetyl reduction.