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Faria PE, Castro AM, Freire DMG, Mesquita RD. Enzymes and pathways in microbial production of 2,3-butanediol and 3-acetoin isomers. Crit Rev Biotechnol 2023; 43:67-81. [PMID: 34957872 DOI: 10.1080/07388551.2021.2004990] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
2,3-Butanediol (BD) and acetoin (AC) are products of the non-oxidative metabolism of microorganisms, presenting industrial importance due to their wide range of applications and high market value. Their optical isomers have particular applications, justifying the efforts on the selective bioproduction. Each microorganism produces different isomer mixtures, as a consequence of having different butanediol dehydrogenase (BDH) enzymes. However, the whole scene of the isomer bioproduction, considering the several enzymes and conditions, has not been completely elucidated. Here we show the BDH classification as R, S or meso by bioinformatics analysis uncovering the details of the isomers production. The BDH was compared to diacetyl reductases (DAR) and the new enoyl reductases (ER). We observed that R-BDH is the most singular BDH, while meso and S-BDHs are similar and may be better distinguished through their stereo-selective triad. DAR and ER showed distinct stereo-triads from those described for BDHs, agreeing with kinetic data from the literature and our phylogenetic analysis. The ER family probably has meso-BDH like activity as already demonstrated for a single sequence from this group. These results are of great relevance, as they organize BD producing enzymes, to our known, never shown before in the literature. This review also brings attention to nontraditional enzymes/pathways that can be involved with BD/AC synthesis, as well as oxygen conditions that may lead to the differential production of their isomers. Together, this information can provide helpful orientation for future studies in the field of BD/AC biological production, thus contributing to achieve their production on an industrial scale.
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Affiliation(s)
- Priscila Esteves Faria
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Aline M Castro
- Biotechnology Division, R&D Center (Cenpes), PETROBRAS, Rio de Janeiro, Brazil
| | | | - Rafael D Mesquita
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
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Liu JM, Chen L, Jensen PR, Solem C. Food grade microbial synthesis of the butter aroma compound butanedione using engineered and non-engineered Lactococcus lactis. Metab Eng 2021; 67:443-452. [PMID: 34438072 DOI: 10.1016/j.ymben.2021.08.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/12/2021] [Accepted: 08/22/2021] [Indexed: 11/26/2022]
Abstract
The design-build-test-learn (DBTL) cycle has been implemented in metabolic engineering processes for optimizing the production of valuable compounds, including food ingredients. However, the use of recombinant microorganisms for producing food ingredients is associated with different challenges, e.g., in the EU, a content of more than 0.9% of such ingredients requires to be labeled. Therefore, we propose to expand the DBTL cycle and use the "learn" module to guide the development of non-engineered strains for clean label production. Here, we demonstrate how this approach can be used to generate engineered and natural cell factories able to produce the valuable food flavor compound - butanedione (diacetyl). Through comprehensive rerouting of the metabolism of Lactococcus lactis MG1363 and re-installment of the capacity to metabolize lactose and dairy protein, we managed to achieve a high titer of diacetyl (6.7 g/L) in pure dairy waste. Based on learnings from the engineering efforts, we successfully achieved the production of diacetyl without using recombinant DNA technology. We accomplish the latter by process optimization and by relying on high-throughput screening using a microfluidic system. Our results demonstrate the great potential that lies in combining metabolic engineering and natural approaches for achieving efficient production of food ingredients.
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Affiliation(s)
- Jian-Ming Liu
- The National Food Institute, Technical University of Denmark, Kongens Lyngby, 2800, Denmark.
| | - Lin Chen
- The National Food Institute, Technical University of Denmark, Kongens Lyngby, 2800, Denmark.
| | - Peter Ruhdal Jensen
- The National Food Institute, Technical University of Denmark, Kongens Lyngby, 2800, Denmark.
| | - Christian Solem
- The National Food Institute, Technical University of Denmark, Kongens Lyngby, 2800, Denmark.
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Engineering of the 2,3-butanediol pathway of Paenibacillus polymyxa DSM 365. Metab Eng 2020; 61:381-388. [DOI: 10.1016/j.ymben.2020.07.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 07/12/2020] [Accepted: 07/27/2020] [Indexed: 02/06/2023]
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Li P, Li T, Zhang CY, Xiao DG. Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-019-03422-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ghosh IN, Martien J, Hebert AS, Zhang Y, Coon JJ, Amador-Noguez D, Landick R. OptSSeq explores enzyme expression and function landscapes to maximize isobutanol production rate. Metab Eng 2019; 52:324-340. [DOI: 10.1016/j.ymben.2018.12.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 11/26/2018] [Accepted: 12/25/2018] [Indexed: 10/27/2022]
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Fernández S, Machuca N, González MG, Sierra JA. Accelerated Fermentation of High-Gravity Worts and its Effect on Yeast Performance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-43-0109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. Fernández
- Cervecería Cuauhtémoc, S. A. 64000 Monterrey, México
| | - N. Machuca
- Cervecería Cuauhtémoc, S. A. 64000 Monterrey, México
| | | | - J. A. Sierra
- Cervecería Cuauhtémoc, S. A. 64000 Monterrey, México
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Krogerus K, Gibson B, Hytönen E. An Improved Model for Prediction of Wort Fermentation Progress and Total Diacetyl Profile. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0106-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kristoffer Krogerus
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Brian Gibson
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Eemeli Hytönen
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
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Peyer LC, Zarnkow M, Jacob F, De Schutter DP, Arendt EK. Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3861-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lorenzo C. Peyer
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Martin Zarnkow
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | | | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Petersen EE, Margaritis A, Stewart RJ, Pilkington PH, Mensour NA. The Effects of Wort Valine Concentration on the Total Diacetyl Profile and Levels Late in Batch Fermentations with Brewing YeastSaccharomyces Carlsbergensis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-62-0131] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Erin E. Petersen
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London N6A 5B9, Ontario, Canada
| | - Argyrios Margaritis
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London N6A 5B9, Ontario, Canada
| | - Robert J. Stewart
- Interbrew, Science and Technology Development, 197 Richmond Street, London N6A 4M3, Ontario, Canada
| | - P. Heather Pilkington
- Interbrew, Science and Technology Development, 197 Richmond Street, London N6A 4M3, Ontario, Canada
| | - Normand A. Mensour
- Interbrew, Science and Technology Development, 197 Richmond Street, London N6A 4M3, Ontario, Canada
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Shi TT, Li P, Chen SJ, Chen YF, Guo XW, Xiao DG. Reduced production of diacetyl by overexpressing BDH2 gene and ILV5 gene in yeast of the lager brewers with one ILV2 allelic gene deleted. ACTA ACUST UNITED AC 2017; 44:397-405. [DOI: 10.1007/s10295-017-1903-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Accepted: 01/04/2017] [Indexed: 10/20/2022]
Abstract
Abstract
Diacetyl causes an unwanted buttery off-flavor in lager beer. The production of diacetyl is reduced by modifying the metabolic pathway of yeast in the beer fermentation process. In this study, BDH2 and ILV5 genes, coding diacetyl reductase and acetohydroxy acid reductoisomerase, respectively, were expressed using a PGK1 promoter in Saccharomyces cerevisiae, which deleted one ILV2 allelic gene. Diacetyl contents and fermentation performances were examined and compared. Results showed that the diacetyl content in beer was remarkably reduced by 16.52% in QI2-KP (one ILV2 allelic gene deleted), 55.65% in QI2-B2Y (overexpressed BDH2 gene and one ILV2 allelic gene deleted), and 69.13% in QI2-I5Y (overexpressed ILV5 gene and one ILV2 allelic gene deleted) compared with the host strain S2. The fermentation ability of mutant strains was similar to that of S2. Results of the present study can lead to further advances in this technology and its broad application in scientific investigations and industrial beer production.
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Affiliation(s)
- Ting-Ting Shi
- 0000 0000 9735 6249 grid.413109.e Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
- grid.488158.8 0000 0004 1765 9725 Department of Life Science Qilu Normal University 250013 Jinan People’s Republic of China
| | - Ping Li
- 0000 0000 9735 6249 grid.413109.e Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Shi-Jia Chen
- 0000 0000 9735 6249 grid.413109.e Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Ye-Fu Chen
- 0000 0000 9735 6249 grid.413109.e Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Xue-Wu Guo
- 0000 0000 9735 6249 grid.413109.e Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Dong-Guang Xiao
- 0000 0000 9735 6249 grid.413109.e Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
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Okonkwo CC, Ujor V, Ezeji TC. Investigation of relationship between 2,3-butanediol toxicity and production during growth of Paenibacillus polymyxa. N Biotechnol 2017; 34:23-31. [DOI: 10.1016/j.nbt.2016.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Revised: 10/06/2016] [Accepted: 10/14/2016] [Indexed: 10/20/2022]
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12
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Li H, Liu F, Kang L, Zheng M. Study on the buffering capacity of wort. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.286] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hong Li
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
| | - Fang Liu
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
| | - Lidong Kang
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
| | - Mingjie Zheng
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
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Shi TT, Guo XW, Li P, Zhou Z, Xiao DG. Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2598-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1821-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Duong C, Strack L, Futschik M, Katou Y, Nakao Y, Fujimura T, Shirahige K, Kodama Y, Nevoigt E. Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast. Metab Eng 2011; 13:638-47. [DOI: 10.1016/j.ymben.2011.07.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2011] [Revised: 07/04/2011] [Accepted: 07/22/2011] [Indexed: 11/28/2022]
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16
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Enari TM, Fogarty WM. Biotechnological Developments in Scandinavia. Crit Rev Biotechnol 2008. [DOI: 10.3109/07388558309082577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Gibson BR, Lawrence SJ, Leclaire JPR, Powell CD, Smart KA. Yeast responses to stresses associated with industrial brewery handling: Figure 1. FEMS Microbiol Rev 2007; 31:535-69. [PMID: 17645521 DOI: 10.1111/j.1574-6976.2007.00076.x] [Citation(s) in RCA: 312] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these changes, particularly during batch brewery fermentation which involves the recycling (repitching) of a single yeast culture (slurry) over a number of fermentations (generations). Modern practices, such as the use of high-gravity worts and preparation of dried yeast for use as an inoculum, have increased the magnitude of the stresses to which the cell is subjected. The ability of yeast to respond effectively to these conditions is essential not only for beer production but also for maintaining the fermentation fitness of yeast for use in subsequent fermentations. During brewery handling, cells inhabit a complex environment and our understanding of stress responses under such conditions is limited. The advent of techniques capable of determining genomic and proteomic changes within the cell is likely vastly to improve our knowledge of yeast stress responses during industrial brewery handling.
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Affiliation(s)
- Brian R Gibson
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
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