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Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum

Li, Ping, Guo, Xuewu, Shi, Tingting, Hu, Zhihui, Chen, Yefu, Du, Liping, Xiao, Dongguang
Journal of industrial microbiology & biotechnology 2017 v.44 no.11 pp. 1541-1550
Saccharomyces bayanus, acetoin, biochemical pathways, diacetyl, fermentation, genes, odors, off flavors, valine, wines, yeasts
As a byproduct of yeast valine metabolism during fermentation, diacetyl can produce a buttery aroma in wine. However, high diacetyl concentrations generate an aromatic off-flavor and poor quality in wine. 2,3-Butanediol dehydrogenase encoded by BDH1 can catalyze the two reactions of acetoin from diacetyl and 2,3-butanediol from acetoin. BDH2 is a gene adjacent to BDH1, and these genes are regulated reciprocally. In this study, BDH1 and BDH2 were overexpressed in Saccharomyces uvarum to reduce the diacetyl production of wine either individually or in combination. Compared with those in the host strain WY1, the diacetyl concentrations in the recombinant strains WY1-1 with overexpressed BDH1, WY1-2 with overexpressed BDH2 alone, and WY1-12 with co-overexpressed BDH1 and BDH2 were decreased by 39.87, 33.42, and 46.71%, respectively. BDH2 was only responsible for converting diacetyl into acetoin, but not for the metabolic pathway of acetoin to 2,3-butanediol in S. uvarum. This study provided valuable insights into diacetyl reduction in wine.