Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation. Issue 1 (16th January 2018)

• Record Type: Journal Article
• Authors: Wu, Dianhui; Li, Xiaomin; Sun, Junyong; Cai, Guolin; Xie, Guangfa; Lu, Jian
• Is Part Of: Journal of the Institute of Brewing. Volume 124:Issue 1(2018)
• Page Start: 77
• Page End: 84
• Publication Date: 2018-01-16
• Subjects: ethyl carbamate -- Chinese rice wine -- citrulline metabolism -- S. cerevisiae; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.473
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract: Urea, as the main precursor of ethyl carbamate (EC), has received extensive attention. Here, we have metabolically engineered an industrial yeast strain – Saccharomyces cerevisiae N85 – to investigate the contribution of the EC precursor citrulline to the concentration of EC in Chinese rice wine. The results showed that the citrulline biosynthetic pathway of the modified strain N85‐arg3 was completely suppressed by deletion of ARG3, encoding ornithine carbamoyltransferase. However, there were no significant differences in the levels of citrulline or EC between N85‐arg3 and the parental strain N85 during fermentation. In addition, we over‐expressed ARG1 (encoding argininosuccinate synthase) and ARG4 (encoding argininosuccinate lyase) to construct the engineered strains N85 ARG1, 4 and N85 ARG1, 4 ‐arg3. The citrulline contents in Chinese rice wine fermented with N85 ARG1, 4 and N85 ARG1, 4 ‐arg3 were respectively 24.1 and 20.4% less than that of N85. However, the contents of EC were 23.8 and 28.5% more than that of N85. These results suggested that reducing the formation of EC during Chinese rice wine fermentation by genetically engineering citrulline metabolism in S. cerevisiae was not a viable proposition. Copyright © 2018 The Institute of Brewing & Distilling