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Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation
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Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation
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Journal Article
Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation
2017
Overview
Acetate esters and higher alcohols greatly influence the quality and flavor profiles of Chinese Baijiu (Chinese liquor). Various mutants have been constructed to investigate the interactions of
ATF1
overexpression,
IAH1
deletion, and
BAT2
deletion on the production of acetate esters and higher alcohols. The results showed that the overexpression of
ATF1
under the control of the
PGK1
promoter with
BAT2
and
IAH1
double-gene deletion led to a higher production of acetate esters and a lower production of higher alcohols than the overexpression of
ATF1
with
IAH1
deletion or overexpression of
ATF1
with
BAT2
deletion. Moreover, deletion of
IAH1
in
ATF1
overexpression strains effectively increased the production of isobutyl acetate and isoamyl acetate by reducing the hydrolysis of acetate esters. The decline in the production of higher alcohol by the
ATF1
overexpression strains with
BAT2
deletion is due to the interaction of
ATF1
overexpression and
BAT2
deletion. Mutants with varying abilities of producing acetate esters and higher alcohols were developed by genetic engineering. These strains have great potential for industrial application.
Publisher
Springer Berlin Heidelberg,Oxford University Press
Subject
/ acetates
/ Alcohol
/ Alcohols
/ Biomedical and Life Sciences
/ Carboxylic Ester Hydrolases - genetics
/ Esters
/ flavor
/ Flavors
/ Genetics and Molecular Biology of Industrial Organisms - Original Paper
/ mutants
/ Saccharomyces cerevisiae - genetics
/ Saccharomyces cerevisiae - metabolism
