Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases. (1st April 2015)

• Record Type: Journal Article
• Authors: Zhang, Cui-Ying; Qi, Ya-Nan; Ma, Hong-Xia; Li, Wei; Dai, Long-Hai; Xiao, Dong-Guang
• Is Part Of: Journal of industrial microbiology & biotechnology. Volume 42:Number 4(2015)
• Page Start: 617
• Page End: 625
• Publication Date: 2015-04-01
• Subjects: Chinese rice wine -- Saccharomyces cerevisiae -- Higher alcohol -- Ehrlich pathway -- Branched-chain amino acid aminotransferase; Industrial microbiology -- Periodicals; 660.62
• DOI: 10.1007/s10295-015-1583-z
• Languages: English
• ISSNs: 1367-5435

Abstract

Abstract: An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δ bat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δ bat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.