Mutation and Deletion of PAD1 and/or FDC1 and Absence of Phenolic Off-Flavor Production in Top- and Bottom-Fermenting Yeasts. (2nd January 2020)

• Record Type: Journal Article
• Authors: Ogata, Tomoo; Yamada, Ryusuke; Ayuzawa, Ryo; Nakamura, Kensuke
• Is Part Of: Journal of the American Society of Brewing Chemists. Volume 78:Number 1(2020)
• Page Start: 74
• Page End: 79
• Publication Date: 2020-01-02
• Subjects: 4-Vinylguaiacol (4-VG) -- FDC1 -- PAD1 -- phenolic off-flavor; Chemistry, Technical -- Periodicals; Brewing -- Periodicals; Chemistry, Technical; Brewing; Periodicals; Electronic journals; 663.3
• DOI: 10.1080/03610470.2019.1678911
• Languages: English
• ISSNs: 0361-0470

Abstract

Abstract: To convert ferulic acid into 4-vinylguaiacol (4-VG), Saccharomyces cerevisiae must have intact PAD1 and FDC1 genes. British-type top-fermenting yeast strains have nonsense mutations in both of these genes; whereas, bottom-fermenting yeast strains have a nonsense mutation in their S. cerevisiae -type FDC1, and have lost their S. eubayanus -type FDC1 and PAD1 genes. Here, top-fermenting yeast transformants in which wild-type PAD1 and FDC1 derived from the laboratory yeast S. cerevisiae S288C were inserted in the genome, exhibited ferulic acid decarboxylation activity. Similarly, bottom-fermenting yeast transformants expressing wild-type S. cerevisiae -type FDC1 or S. eubayanus -type FDC1 also exhibited ferulic acid decarboxylation activity. Thus, the lack of ferulic acid decarboxylation activity in bottom-fermenting yeast is due to mutation of the S. cerevisiae -type FDC1 gene, coupled with absence of the S. eubayanus -type FDC1 gene.