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Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2

Author:
Ma, Lijuan, Huang, Shiyong, Du, Liping, Tang, Ping, Xiao, Dongguang
Source:
Journal of agricultural and food chemistry 2017 v.65 no.32 pp. 6936-6942
ISSN:
1520-5118
Subject:
Saccharomyces cerevisiae, alcohols, ethyl carbamate, fermentation, mutants, quantitative polymerase chain reaction, red wines, wine yeasts
Abstract:
In red wine, the contents of higher alcohols and ethyl carbamate (EC) are two significant health concerns. To reduce the production of higher alcohols by wine yeast YZ22 with low production of EC, one BAT2 was replaced by a BAT1 expression cassette first and then another BAT2 was deleted to obtain the mutant SYBB3. Real-time quantitative PCR showed that the relative expression level of BAT1 in SYBB3 improved 28 times compared with that in YZ22. The yields of isobutanol and 3-methyl-1-butanol produced by mutant SYBB3 reduced by 39.41% and 37.18% compared to those by the original strain YZ22, and the total production of higher alcohols decreased from 463.82 mg/L to 292.83 mg/L in must fermentation of Cabernet Sauvignon. Meanwhile, there were no obvious differences on fermentation characteristics of the mutant and parental strain. This research has suggested an effective strategy for decreasing production of higher alcohols in Saccharomyces cerevisiae.
Agid:
5791384