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Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability

Wang, Jin-jing, Xu, Wei-na, Li, Xin’er, Li, Jia, Li, Qi
World journal of microbiology & biotechnology 2014 v.30 no.6 pp. 1901-1908
acid value, beers, brewers yeast, cell wall components, cell walls, decanoic acid, fermentation, flavor, freshness, genes, genetic engineering, industry, octanoic acid, protein subunits, shelf life, thiobarbituric acid, China
The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, so fks1 disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.