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Zhu P, Yang K, Shen J, Lu Z, Lv F, Wang P. Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19129-19141. [PMID: 37867327 DOI: 10.1021/acs.jafc.3c01650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2023]
Abstract
To reveal the underlying mechanism of enhanced volatiles of whole wheat steamed bread, the current study screened Saccharomyces cerevisiae Y5 and Lactiplantibacillus plantarum L7 from sourdough and studied the synergetic effect of cofermentation on the volatiles of steamed bread and fermented dough by comparative transcriptome analysis. Cofermentation significantly improved the types and concentration of volatiles in addition to the improved specific volume and texture. Genes involved in galactose, starch, and glucose metabolism and genes encoding pyruvate oxidase and β-galactosidase were significantly upregulated in S. cerevisiae and L. plantarum, respectively. Expression of the OPT2 encoding oligopeptide transporter in S. cerevisiae was upregulated, which facilitated the transmembrane transport of oligopeptide and amino acid into yeast cells. Genes involved in the synthesis and metabolism of amino acids, lipids, and ester compounds in L. plantarum changed significantly, and gene encoding acetic acid kinase was upregulated. Moreover, the quorum sensing-related genes in S. cerevisiae and L. plantarum were upregulated.
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Affiliation(s)
- Ping Zhu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Kesheng Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Juan Shen
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhaoxin Lu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Fengxia Lv
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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Guittin C, Maçna F, Barreau A, Poitou X, Sablayrolles JM, Mouret JR, Farines V. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae. Food Microbiol 2023; 111:104193. [PMID: 36681397 DOI: 10.1016/j.fm.2022.104193] [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] [Received: 06/22/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/26/2022]
Abstract
Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the effects studied are the same when winemaking takes place at high turbidities, specifically for the production of wines intended for cognac distillation. To that effect, a fermentation robot was used to analyze 30 different fermentation conditions at two turbidity levels with several factors tested: (i) initial addition of nitrogen either organic (with a mixture of amino acids - MixAA) or inorganic with di-ammonium phosphate (DAP) at different concentrations, (ii) variation of the ratio of inorganic/organic nitrogen (MixAA and DAP) and (iii) addition of different single amino acids (alanine, arginine, aspartic acid and glutamic acid). A metabolomic analysis was carried out on all resulting wines to have a global vision of the impact of nitrogen on more than sixty aromatic molecules of various families. Then, at the end of the alcoholic fermentation, the wines were micro-distilled. A first interesting observation was that the aroma profiles of both wines and distillates were close, indicating that the concentration factor is rather similar for the different aromas studied. Secondly, the fermentation kinetics and aroma results have shown that the nitrogen concentration effect prevailed over the nature of nitrogen. Although the lipid concentration was in excess, an interaction between the assimilable nitrogen and lipid contents was still observed in wines or in micro-distillates. Alanine is involved in the synthesis of acetaldehyde, isobutanol, isoamyl alcohol and isoamyl acetate. Finally, it was demonstrated that modifying the ratio of assimilable nitrogen in musts is not an interesting technological response to improve the aromatic profile of wines and brandies. Indeed, unbalance the physiological ratio of the must by adding a single source of assimilable nitrogen (organic or inorganic) has been shown to deregulate the synthesis of most of the fermentation aromas produced by the yeast. Wine metabolomic analysis confirmed the results that had been observed in micro-distillates but also in the other aromatic families, especially on terpenes. The contribution of solid particles, but also yeast biosynthesis (via sterol management in must) to wine terpenes is discussed. Indeed, the synthesis of terpenes in this oenological context seems to be favored, especially since the concentration of assimilable nitrogen (in addition to the lipid content) favor their accumulation in the medium. A non-negligible vintage effect on the terpene profile was also demonstrated with variations in their distribution depending on the years. Thus, the present study focuses on the metabolism of wine yeasts under different environmental conditions (nitrogen and lipid content) and on the impact of distillation on the fate of flavor compounds. The results highlight once again the complexity of metabolic fluxes and of the impact of nitrogen source (nature and amount) and of lipids. Furthermore, this study demonstrates that beyond the varietal origin of terpenes, the part resulting from the de novo synthesis by the yeast during the fermentation cannot be neglected in the context of cognac winemaking with high levels of turbidity.
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Affiliation(s)
- Charlie Guittin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Faïza Maçna
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | | | | | | | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Vincent Farines
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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3
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Zhou C, Zhou Y, Liu T, Li B, Hu Y, Zhai X, Zuo M, Liu S, Yang Z. Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine). Foods 2023; 12:foods12071458. [PMID: 37048279 PMCID: PMC10093938 DOI: 10.3390/foods12071458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaojie Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqian Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines. Food Chem 2023; 403:134324. [DOI: 10.1016/j.foodchem.2022.134324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/21/2022]
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Effect of ADH7 gene loss on fusel oil metabolism of Saccharomyces cerevisiae for Huangjiu fermentation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Zhao Y, Liu S, Han X, Zhou Z, Mao J. Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation. Food Microbiol 2022; 108:104091. [DOI: 10.1016/j.fm.2022.104091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/25/2022] [Accepted: 07/06/2022] [Indexed: 01/15/2023]
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7
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Zhao W, Liang Z, Qian M, Li X, Dong H, Bai W, Wei Y, He S. Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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8
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The Effects of Catabolism Relationships of Leucine and Isoleucine with BAT2 Gene of Saccharomyces cerevisiae on High Alcohols and Esters. Genes (Basel) 2022; 13:genes13071178. [PMID: 35885961 PMCID: PMC9321263 DOI: 10.3390/genes13071178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 06/18/2022] [Accepted: 06/25/2022] [Indexed: 02/01/2023] Open
Abstract
This study sought to provide a theoretical basis for effectively controlling the content of higher alcohols and esters in fermented foods. In this work, isoleucine (Ile) or leucine (Leu) at high levels was used as the sole nitrogen source for a BAT2 mutant and its parental Saccharomyces. cerevisiae 38 to investigate the effects of the addition of amounts of Ile or Leu and BAT2 on the aroma components in the flavor profile using gas chromatography mass spectrometer (GC-MS). The results showed that 2-methyl-butyraldehyde, 2-methyl-1-butanol, and 2-methylbutyl-acetate were the products positively correlated with the Ile addition amount. In addition, 3-methyl-butyraldehyde, 3-methyl-1-butanol, and 3-methylbutyl-acetate were the products positively correlated with Leu addition amount. BAT2 deletion resulted in a significant decline in the yields of 2-methyl-butyraldehyde, 3-methyl-butyraldehyde,2-methyl-1-butanol, and 3-methyl-1-butanol, but also an increase in the yields of 2-methylbutyl-acetate and 3-methylbutyl-acetate. We speculated that BAT2 regulated the front and end of this metabolite chain in a feedback manner. Improved metabolic chain analyses, including the simulated energy metabolism of Ile or Leu, indicated that reducing the added amount of branched-chain amino acids, BAT mutation, and eliminating the role of energy cofactors such as NADH/NAD+ were three important ways to control the content of high alcohols and esters in fermented foods.
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The same genetic regulation strategy produces inconsistent effects in different Saccharomyces cerevisiae strains for 2-phenylethanol production. Appl Microbiol Biotechnol 2022; 106:4041-4052. [PMID: 35665835 DOI: 10.1007/s00253-022-11993-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 04/19/2022] [Accepted: 05/18/2022] [Indexed: 11/02/2022]
Abstract
A CRISPR/Cas9 system with gene editing efficiency of 100% in the industrial diploid Saccharomyces cerevisiae CWY-132 strain for 2-phenylethanol (2-PE) production was constructed. The effect of deletion of acetyltransferase gene ATF1 in the Ehrlich pathway on 2-PE synthesis was studied for the first time in S. cerevisiae. Laboratory and industrial strains were compared for the deletion effect of ATF1 and acetaldehyde dehydrogenase genes ALD2 and ALD3 involved in competing branches of the Ehrlich pathway on the 2-PE titer. The results showed that in 2-PE low-yielding haploid strain PK-2C, the ATF1∆ mutant produced 2-PE of 0.45 g/L, an increase of 114%, whereas in CWY-132, the 2-PE yield of ATF1∆ decreased significantly from 3.50 to 0.83 g/L. In PK-2C, the 2-PE yield of ALD2∆ increased from 0.21 to 1.20 g/L, whereas in CWY-132, it decreased from 3.50 to 3.02 and 2.93 g/L in ALD2∆ and ALD3∆ mutants, respectively, and to 1.65 g/L in ALD2∆ALD3∆. These results indicate that the same genetic manipulation strategy used for strains with different 2-PE yield backgrounds produces significantly different or even opposite effects. Moreover, we found that a supply of NADH or GSH increased the 2-PE production in S. cerevisiae. The correlation between the synthesis of 2-PE and ethanol was also revealed, and the tolerance of cells to 2-PE and ethanol was suggested to be a key limiting factor for further increase of 2-PE production in high-yielding strains. KEY POINTS: • Deletion of genes competing for 2-PE synthesis produces different effects in S. cerevisiae strains. • The ATF1∆, ALD2∆, or ALD3∆ increased 2-PE production in laboratory strains but not industrial strains. • The supply of NADH or GSH increased the titer of 2-PE in S. cerevisiae.
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10
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Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis. Food Chem 2022; 372:131227. [PMID: 34627089 DOI: 10.1016/j.foodchem.2021.131227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/06/2021] [Accepted: 09/23/2021] [Indexed: 11/21/2022]
Abstract
To investigate the specific difference in aroma characteristics of Huangjiu (Chinese rice wine) in Shaoxing region fermented with different brewing water, descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) and multivariate statistical analysis were employed. The descriptive sensory analysis proved that Huangjiu fermented with Jianhu water had higher overall aroma intensity, and was more prominent in ester, sweet and alcoholic aroma than those fermented with deionized water and Nenjiang water. The results of aroma components analysis by GC × GC-qMS showed that the Huangjiu fermented with Jianhu water had higher concentration of some key aroma compounds, such as ethyl butyrate (OAV: 29-196), isoamyl acetate (OAV: 11-18) and ethyl hexanoate (OAV: 38-47). The multivariate statistical analysis further confirmed that 14 compounds could be used as key markers to distinguish the Huangjiu samples fermented with different brewing water. The correlation network between the volatile compounds in Huangjiu and the inorganic components in water indicated that the ions played an important role in the formation of the difference in aroma characteristics among the samples.
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11
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Scott WT, Smid EJ, Block DE, Notebaart RA. Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts. Microb Cell Fact 2021; 20:204. [PMID: 34674718 PMCID: PMC8532357 DOI: 10.1186/s12934-021-01694-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Accepted: 10/08/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Metabolomics coupled with genome-scale metabolic modeling approaches have been employed recently to quantitatively analyze the physiological states of various organisms, including Saccharomyces cerevisiae. Although yeast physiology in laboratory strains is well-studied, the metabolic states under industrially relevant scenarios such as winemaking are still not sufficiently understood, especially as there is considerable variation in metabolism between commercial strains. To study the potential causes of strain-dependent variation in the production of volatile compounds during enological conditions, random flux sampling and statistical methods were used, along with experimental extracellular metabolite flux data to characterize the differences in predicted intracellular metabolic states between strains. RESULTS It was observed that four selected commercial wine yeast strains (Elixir, Opale, R2, and Uvaferm) produced variable amounts of key volatile organic compounds (VOCs). Principal component analysis was performed on extracellular metabolite data from the strains at three time points of cell cultivation (24, 58, and 144 h). Separation of the strains was observed at all three time points. Furthermore, Uvaferm at 24 h, for instance, was most associated with propanol and ethyl hexanoate. R2 was found to be associated with ethyl acetate and Opale could be associated with isobutanol while Elixir was most associated with phenylethanol and phenylethyl acetate. Constraint-based modeling (CBM) was employed using the latest genome-scale metabolic model of yeast (Yeast8) and random flux sampling was performed with experimentally derived fluxes at various stages of growth as constraints for the model. The flux sampling simulations allowed us to characterize intracellular metabolic flux states and illustrate the key parts of metabolism that likely determine the observed strain differences. Flux sampling determined that Uvaferm and Elixir are similar while R2 and Opale exhibited the highest degree of differences in the Ehrlich pathway and carbon metabolism, thereby causing strain-specific variation in VOC production. The model predictions also established the top 20 fluxes that relate to phenotypic strain variation (e.g. at 24 h). These fluxes indicated that Opale had a higher median flux for pyruvate decarboxylase reactions compared with the other strains. Conversely, R2 which was lower in all VOCs, had higher median fluxes going toward central metabolism. For Elixir and Uvaferm, the differences in metabolism were most evident in fluxes pertaining to transaminase and hexokinase associated reactions. The applied analysis of metabolic divergence unveiled strain-specific differences in yeast metabolism linked to fusel alcohol and ester production. CONCLUSIONS Overall, this approach proved useful in elucidating key reactions in amino acid, carbon, and glycerophospholipid metabolism which suggest genetic divergence in activity in metabolic subsystems among these wine strains related to the observed differences in VOC formation. The findings in this study could steer more focused research endeavors in developing or selecting optimal aroma-producing yeast stains for winemaking and other types of alcoholic fermentations.
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Affiliation(s)
- William T Scott
- Department of Chemical Engineering, University of California, Davis, CA, USA.,Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Eddy J Smid
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - David E Block
- Department of Chemical Engineering, University of California, Davis, CA, USA.,Department of Viticulture and Enology, University of California, Davis, CA, USA
| | - Richard A Notebaart
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands.
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Cui DY, Ge JL, Song YM, Feng PP, Lin LC, Guo LY, Zhang CY. Regulating the ratio of higher alcohols to esters by simultaneously overexpressing ATF1 and deleting BAT2 in brewer's yeast Saccharomyces pastorianus. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Wu L, Wen Y, Chen W, Yan T, Tian X, Zhou S. Simultaneously deleting ADH2 and THI3 genes of Saccharomyces cerevisiae for reducing the yield of acetaldehyde and fusel alcohols. FEMS Microbiol Lett 2021; 368:6354780. [PMID: 34410369 DOI: 10.1093/femsle/fnab094] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 08/17/2021] [Indexed: 11/13/2022] Open
Abstract
The reduced yields of acetaldehyde and fusel alcohols through fermentation by Saccharomyces cerevisiae is of significance for the improvement of the flavor and health of alcoholic beverages. In this study, the ADH2 (encode alcohol dehydrogenase) and THI3 (encode decarboxylase) genes of the industrial diploid strain S. cerevisiae XF1 were deleted. Results showed that single-gene-deletion mutants by separate gene deletion of ADH2 or THI3 led to a reduced production of the acetaldehyde or fusel alcohols, respectively. In the meantime, the double-gene-deletion mutant S. cerevisiae XF1-AT was constructed by deleting the ADH2 and THI3 simultaneously. An equivalent level of the ethanol production by the S. cerevisiae XF1-AT could be achieved but with the yields of acetaldehyde, isoamyl alcohol and iso-butanol reduced by 42.09%, 15.65% and 20.16%, respectively. In addition, there was no interaction between the ADH2 deletion and THI3 deletion in reducing the production of acetaldehyde and fusel alcohols. The engineered S. cerevisiae XF1-AT provided a new strategy to alcoholic beverages brewing industry for reducing the production of acetaldehyde as well as the fusel alcohols.
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Affiliation(s)
- Liang Wu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China
| | - Yongdi Wen
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China
| | - Wenying Chen
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China
| | - Tongshuai Yan
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China
| | - Xiaofei Tian
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China.,Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Shishui Zhou
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China
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14
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Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. Food Res Int 2021; 145:110421. [PMID: 34112423 DOI: 10.1016/j.foodres.2021.110421] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/18/2021] [Accepted: 05/11/2021] [Indexed: 11/20/2022]
Abstract
Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alcoholic and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap analysis showed that with the decrease in average ambient temperature, the contents of esters such as diethyl succinate and ethyl butanoate gradually increased, and the contents of alcohols such as phenylethyl alcohol, 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as ethyl butyrate (OAV: 97-151), nonanal (OAV: 189-200), ethyl octanoate (OAV: 859-1134) and ethyl phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, ethyl 3-methylbutyrate, and ethyl 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods.
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15
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Lahue C, Madden AA, Dunn RR, Smukowski Heil C. History and Domestication of Saccharomyces cerevisiae in Bread Baking. Front Genet 2020; 11:584718. [PMID: 33262788 PMCID: PMC7686800 DOI: 10.3389/fgene.2020.584718] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Accepted: 10/13/2020] [Indexed: 11/30/2022] Open
Abstract
The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread, S. cerevisiae has been isolated from environments ranging from soil and trees, to human clinical isolates. Each of these environments has unique selection pressures that S. cerevisiae must adapt to. Bread dough, for example, requires S. cerevisiae to efficiently utilize the complex sugar maltose; tolerate osmotic stress due to the semi-solid state of dough, high salt, and high sugar content of some doughs; withstand various processing conditions, including freezing and drying; and produce desirable aromas and flavors. In this review, we explore the history of bread that gave rise to modern commercial baking yeast, and the genetic and genomic changes that accompanied this. We illustrate the genetic and phenotypic variation that has been documented in baking strains and wild strains, and how this variation might be used for baking strain improvement. While we continue to improve our understanding of how baking strains have adapted to bread dough, we conclude by highlighting some of the remaining open questions in the field.
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Affiliation(s)
- Caitlin Lahue
- Department of Biological Sciences, North Carolina State University, Raleigh, NC, United States
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States
| | - Anne A. Madden
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States
| | - Robert R. Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States
- Center for Evolutionary Hologenomics, The GLOBE Institute, University of Copenhagen, Copenhagen, Denmark
| | - Caiti Smukowski Heil
- Department of Biological Sciences, North Carolina State University, Raleigh, NC, United States
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16
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Wang C, Tang J, Qiu S. Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu. Front Microbiol 2020; 11:2103. [PMID: 32983066 PMCID: PMC7489096 DOI: 10.3389/fmicb.2020.02103] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 08/10/2020] [Indexed: 11/23/2022] Open
Abstract
To increase the safety and quality of baijiu and rice wine in China, controlling the use of traditional Xiaoqu by studying the beneficial yeasts present has recently been considered. The fungal diversity of six Chinese Xiaoqu including five traditional and one commercial samples was investigated to screen fermentative yeasts with low yields of higher alcohols. A high throughput sequencing approach detected fifteen fungal species with relative abundance higher than 1%, and displayed dissimilarities of fungal diversity among Xiaoqu samples. The 15 fungal species were composed of 11 filamentous fungi with Rhizopus arrhizus as the most common specie and four yeast species, containing Hyphopichia burtonii, Saccharomyces cerevisiae, Saccharomycopsis fibuligera, and Saccharomycopsis malanga. Classic culture-dependent approaches, including 5.8S-ITS-RFLP analysis and D1/D2 sequencing of the 26S rRNA gene, identified nine yeast species in the five traditional Chinese Xiaoqu. In addition to the four yeast species also detected by high throughput sequencing approach, the other five yeast species isolated were Clavispora lusitaniae, Cryptococcus neoformans, Komagataella pastoris, Trichosporon asahii, and Wickerhamomyces anomalus. Further micro-fermentations of rice wine were performed using 19 single yeast isolates, and after the fermentation of rice wine, higher alcohols and ethanol were analyzed by gas chromatography. Two yeast strains, Saccharomyces cerevisiae FBKL2.8022 and Wickerhamomyces anomalus FBKL2.8023, were found to have low yields of higher alcohols and could produce 11.70%vol and 7.10%vol ethanol separately. This study for the first time, to the best of our knowledge, explored the fungal resources in traditional Xiaoqu from different regions of Guizhou, China. The screened S. cerevisiae and W. anomalus strains could be used to establish specific starters to promote the standardization of the production of baijiu and rice wine.
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Affiliation(s)
- Chunxiao Wang
- Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, China
| | - Jiadai Tang
- Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, China.,Department of Liquor Making Engineering, Moutai Institute, Renhuai, China
| | - Shuyi Qiu
- Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, China
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Brendel S, Hofmann T, Granvogl M. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8602-8612. [PMID: 32657584 DOI: 10.1021/acs.jafc.0c01907] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
There are mainly two options for the dealcoholization of beer: evaporation of ethanol by heat treatment, whereby desired aroma-active compounds are also removed, and stopped fermentation that leads to beers still containing high amounts of unfermented sugar in parallel with lower amounts of aroma-active fermentation products. Thus, dry-hopping could be an opportunity to compensate for these aroma deficiencies. Therefore, following the sensomics approach, odorants were characterized in dry-hopped (Hallertauer Mandarina Bavaria, Hallertauer Cascade, or Hallertauer Mittelfrüh) top- and bottom-fermented alcohol-free beers either after thermal dealcoholization or stopped fermentation. Twenty-three odorants were quantitated via stable isotope dilution analysis, and odor activity values (OAVs; ratio of concentration to odor threshold) were calculated. Thermally dealcoholized samples showed high losses (up to 100%) of key odorants like 3-methyl-1-butanol or 3-methylbutyl acetate. During stopped fermentation, aroma compounds like ethyl butanoate or 2-phenylethanol were formed in relevant concentrations, leading to OAVs ≥ 1, but the amounts were significantly lower compared to beers with normal alcohol contents. For hop-derived odorants (linalool, geraniol, myrcene, and esters), transfer rates between 20 and 90% were found, leading to OAVs ≥ 1 in beer. Furthermore, hop addition apparently induced the formation of ethyl esters of hop-derived monocarboxylic acids.
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Affiliation(s)
- Sabrina Brendel
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
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18
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Benisvy-Aharonovich E, Zandany A, Saady A, Kinel-Tahan Y, Yehoshua Y, Gedanken A. An efficient method to produce 1,4-pentanediol from the biomass of the algae Chlorella ohadi with levulinic acid as intermediate. ACTA ACUST UNITED AC 2020; 11:100514. [PMID: 32835182 PMCID: PMC7402369 DOI: 10.1016/j.biteb.2020.100514] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/16/2020] [Accepted: 07/17/2020] [Indexed: 01/10/2023]
Abstract
Today, the development of innovative methods for production of organic compounds from natural resources is essential topic for many research groups in the worldwide. Levulinic acid is a platform for many important organic processes in the synthesis of natural products, pharmaceuticals, plasticizers, drugs and various other additives. In addition, 1,4-pentanediol which is a product of reduction of levulinic acid, is a valuable raw material in the chemical industry. Here, we report a highly efficient method for the production of levulinic acid from Chlorella ohadi algae using hydrothermal hydrolysis process by using HCl. Our methodology shows that the levulinic acid can be obtained in almost 90% molar yield compared to the glucose in Chlorella ohadi. Finally, we describe a one step reaction for the completely conversion of levulinic acid into 1,4-pentadiol in water using S. cerevisiae yeast as a catalyst.
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Affiliation(s)
- Elena Benisvy-Aharonovich
- Department of Chemistry and Bar-Ilan Institute for Nanotechnology & Advanced Materials, Bar Ilan University, Ramat-Gan 52900, Israel
| | - Anat Zandany
- Department of Chemistry and Bar-Ilan Institute for Nanotechnology & Advanced Materials, Bar Ilan University, Ramat-Gan 52900, Israel
| | - Abed Saady
- Department of Chemistry and Bar-Ilan Institute for Nanotechnology & Advanced Materials, Bar Ilan University, Ramat-Gan 52900, Israel
| | - Yael Kinel-Tahan
- The Mina & Everard Goodman Faculty of Life Sciences, Bar-Ilan University, Ramat-Gan, Israel
| | - Yaron Yehoshua
- The Mina & Everard Goodman Faculty of Life Sciences, Bar-Ilan University, Ramat-Gan, Israel
| | - Aharon Gedanken
- Department of Chemistry and Bar-Ilan Institute for Nanotechnology & Advanced Materials, Bar Ilan University, Ramat-Gan 52900, Israel
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19
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Che Y, Yin S, Wang H, Yang H, Xu R, Wang Q, Wu Y, Boutet J, Huet R, Wang C. Production of Methionol from 3-Methylthiopropionaldehyde by Catalysis of the Yeast Alcohol Dehydrogenase Adh4p. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4650-4656. [PMID: 32233408 DOI: 10.1021/acs.jafc.0c00776] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Methionol is a sulfur-containing aroma compound that contributes to the flavors of fermented foods. In this work, a novel method for methionol production was established using 3-methylthiopropionaldehyde (MMP) and alcohol dehydrogenase (ADH). First, expression of seven ADH genes was analyzed in yeast fermentation added with MMP. Only ADH4 displayed an evident increased expression in response to MMP. ADH4 was then overexpressed in Saccharomyces cerevisiae S288c and Escherichia coli BL21. The recombinant yeast strain S4 produced more methionol than control strain in MMP fermentation. Furthermore, 0.55 g/L 42 kDa Adh4p was prepared from E. coli by induced expression and purification. A fed-batch catalysis system was finally established to produce methionol from MMP by Adh4p. In 10 h of continuous catalysis, the conversion rate of MMP remained 80-95%, and a final yield of 0.2 g/L methionol was achieved. This work proposed a novel method for methionol production by enzymatic catalysis with a potential application prospect in industry.
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Affiliation(s)
- Yixin Che
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Sheng Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Hui Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Huaqing Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Ruixin Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Qi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Yiping Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Julien Boutet
- Bluestar Adisseo Nanjing Co., Ltd., 389 Changfenghe Road, Nanjing Chemical Industry Park, Nanjing, Jiangsu Province 210047, China
- Adisseo France SAS, Antony Parc 2, 10 Place du Général de Gaulle, F-92160 Antony, France
| | - Robert Huet
- Bluestar Adisseo Nanjing Co., Ltd., 389 Changfenghe Road, Nanjing Chemical Industry Park, Nanjing, Jiangsu Province 210047, China
- Adisseo France SAS, Antony Parc 2, 10 Place du Général de Gaulle, F-92160 Antony, France
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
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20
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Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020041] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There a lot of studies including the use of non-Saccharomyces yeasts in the process of wine fermentation. The attention is focused on the first steps of fermentation. However, the processes and changes that the non-Saccharomyces yeast populations may have suffered during the different stages of grape berry ripening, caused by several environmental factors, including antifungal treatments, have not been considered in depth. In our study, we have monitored the population dynamics of non-Saccharomyces yeasts during the ripening process, both with biochemical identification systems (API 20C AUX and API ID 32C), molecular techniques (RFLP-PCR) and enzymatic analyses. Some unusual non-Saccharomyces yeasts have been identified (Metschnikowia pulcherrima, Aureobasidium pullulans, Cryptococcus sp. and Rhodotorula mucilaginosa). These yeasts could be affected by antifungal treatments used in wineries, and this fact could explain the novelty involved in their isolation and identification. These yeasts can be a novel source for novel biotechnological uses to be explored in future work.
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21
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Parapouli M, Vasileiadis A, Afendra AS, Hatziloukas E. Saccharomyces cerevisiae and its industrial applications. AIMS Microbiol 2020; 6:1-31. [PMID: 32226912 PMCID: PMC7099199 DOI: 10.3934/microbiol.2020001] [Citation(s) in RCA: 159] [Impact Index Per Article: 39.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Accepted: 01/19/2020] [Indexed: 11/18/2022] Open
Abstract
Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S. cerevisiae. In addition, it is also easily amenable to genetic manipulation. Moreover, unlike other model organisms, S. cerevisiae is concomitantly of great importance for various biotechnological applications, some of which date back to several thousands of years. S. cerevisiae's biotechnological usefulness resides in its unique biological characteristics, i.e., its fermentation capacity, accompanied by the production of alcohol and CO2 and its resilience to adverse conditions of osmolarity and low pH. Among the most prominent applications involving the use of S. cerevisiae are the ones in food, beverage -especially wine- and biofuel production industries. This review focuses exactly on the function of S. cerevisiae in these applications, alone or in conjunction with other useful microorganisms involved in these processes. Furthermore, various aspects of the potential of the reservoir of wild, environmental, S. cerevisiae isolates are examined under the perspective of their use for such applications.
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Affiliation(s)
- Maria Parapouli
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
| | - Anastasios Vasileiadis
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
| | - Amalia-Sofia Afendra
- Genetics Laboratory, Department of Biological Applications and Technology, University of Ioannina, Ioannina, Greece
| | - Efstathios Hatziloukas
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
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22
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Pamboro ELS, Brown EB, Keene AC. Dietary fatty acids promote sleep through a taste-independent mechanism. GENES BRAIN AND BEHAVIOR 2020; 19:e12629. [PMID: 31845509 DOI: 10.1111/gbb.12629] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 12/04/2019] [Accepted: 12/05/2019] [Indexed: 01/28/2023]
Abstract
Consumption of foods that are high in fat contribute to obesity and metabolism-related disorders. Dietary lipids are comprised of triglycerides and fatty acids, and the highly palatable taste of dietary fatty acids promotes food consumption, activates reward centers in mammals and underlies hedonic feeding. Despite the central role of dietary fats in the regulation of food intake and the etiology of metabolic diseases, little is known about how fat consumption regulates sleep. The fruit fly, Drosophila melanogaster, provides a powerful model system for the study of sleep and metabolic traits, and flies potently regulate sleep in accordance with food availability. To investigate the effects of dietary fats on sleep regulation, we have supplemented fatty acids into the diet of Drosophila and measured their effects on sleep and activity. We found that flies fed a diet of hexanoic acid, a medium-chain fatty acid that is a by-product of yeast fermentation, slept more than flies starved on an agar diet. To assess whether dietary fatty acids regulate sleep through the taste system, we assessed sleep in flies with a mutation in the hexanoic acid receptor Ionotropic receptor 56D, which is required for fatty acid taste perception. We found that these flies also sleep more than agar-fed flies when fed a hexanoic acid diet, suggesting the sleep promoting effect of hexanoic acid is not dependent on sensory perception. Taken together, these findings provide a platform to investigate the molecular and neural basis for fatty acid-dependent modulation of sleep.
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Affiliation(s)
- Estelle L S Pamboro
- Department of Biological Sciences, Florida Atlantic University, Jupiter, Florida
| | - Elizabeth B Brown
- Department of Biological Sciences, Florida Atlantic University, Jupiter, Florida
| | - Alex C Keene
- Department of Biological Sciences, Florida Atlantic University, Jupiter, Florida
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23
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Yin H, Liu LP, Yang M, Ding XT, Jia SR, Dong JJ, Zhong C. Enhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5607-5613. [PMID: 30931561 DOI: 10.1021/acs.jafc.9b00128] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Esters are important flavor compounds in alcoholic beverages. Although they are present at trace levels, esters play a key role in the formation of flavors, especially fruity flavors, in beverages. Low ester contents result in bland beer and unpleasant flavor. In this study, three recombinant strains, ethanol O-acyltransferase encoding EEB1 overexpression strain (31194:: EEB1), 2-enoyl thioester reductase encoding ETR1 overexpression strain (31194:: ETR1), and EEB1- ETR1 co-overexpression strain (31194:: EEB1:: ETR1), were constructed. Ethyl hexanoate production by 31194:: EEB1 and 31194:: EEB1:: ETR1 was 106% higher than that by the parental strain. Further, ethyl octanoate production by 31194:: EEB1 and 31194:: EEB1:: ETR1 was enhanced by 47 and 41%, respectively, compared with that of parental strain 31194. However, no difference was observed between 31194:: ETR1 and the parental strain in terms of ethyl hexanoate and ethyl octanoate production. This indicates that although EEB1 overexpression in Saccharomyces pastorianus enhanced ethyl hexanoate and ethyl octanoate production, ETR1 expression levels did not affect the extracellular concentrations of these esters.
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Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
| | - Ling-Pu Liu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
| | - Xiao-Tong Ding
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Shi-Ru Jia
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Jian-Jun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Cheng Zhong
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
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24
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Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev 2019; 43:193-222. [PMID: 30445501 PMCID: PMC6524682 DOI: 10.1093/femsre/fuy041] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/13/2018] [Indexed: 12/03/2022] Open
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
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Affiliation(s)
- Sylvester Holt
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marta H Miks
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10–726 Olsztyn, Poland
| | - Bruna Trindade de Carvalho
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Maria R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
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25
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Gobert A, Tourdot-Maréchal R, Sparrow C, Morge C, Alexandre H. Influence of nitrogen status in wine alcoholic fermentation. Food Microbiol 2019; 83:71-85. [PMID: 31202421 DOI: 10.1016/j.fm.2019.04.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 12/22/2022]
Abstract
Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including volatile compounds. However, recent studies have called several mechanisms that regulate its role in biosynthesis into question. An initial focus on S. cerevisiae has highlighted that the concept of "preferred" versus "non-preferred" nitrogen sources is extremely variable and strain-dependent. Then, the direct involvement of amino acids consumed in the formation of proteins and volatile compounds has recently been reevaluated. Indeed, studies have highlighted the key role of lipids in nitrogen regulation in S. cerevisiae and their involvement in the mechanism of cell death. New winemaking strategies using non-Saccharomyces yeast strains in co- or sequential fermentation improve nitrogen management. Indeed, recent studies show that non-Saccharomyces yeasts have significant and specific needs for nitrogen. Moreover, sluggish fermentation can occur when they are associated with S. cerevisiae, necessitating nitrogen addition. In this context, we will present the consequences of nitrogen addition, discussing the sources, time of addition, transcriptome changes, and effect on volatile compound composition.
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Affiliation(s)
- Antoine Gobert
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France.
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| | - Céline Sparrow
- SAS Sofralab, 79, Av. A.A. Thévenet, BP 1031, Magenta, France
| | | | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
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26
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Dong J, Hong KQ, Zhang CY, Dong SS, Li X, Chen YF, Xiao DG. Increased Acetate Ester Production of Polyploid Industrial Brewer's Yeast Strains via Precise and Seamless "Self-cloning" Integration Strategy. IRANIAN JOURNAL OF BIOTECHNOLOGY 2019; 17:e1990. [PMID: 31457054 PMCID: PMC6697848 DOI: 10.21859/ijb.1990] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Background Enhancing the industrial yeast strains ethyl acetate yield through a precise and seamless genetic manipulation strategy without any extraneous DNA sequences is an essential requisite and significant demand. Objectives For increasing the ethyl acetate yield of industrial brewer’s yeast strain, all the ATF1 alleles were overexpressed through “self-cloning” integration strategy. Material and Methods Escherichia coli strain DH5α was utilized for plasmid construction. ATF1 alleles were overexpressed through a precise and seamless insertion of the PGK1 promoter in industrial brewer’s yeast strain S6. In addition, growth rates, ATF1 mRNA levels, AATase activity, the fermentation performance of the engineered strains, and gas chromatography (GC) analysis was conducted. Results The two engineered strains (S6-P-12 and S6-P-30) overexpressed all ATF1 alleles but unaffected normal growth. The ATF1 mRNA levels of the S6-P-12 and S6-P-30 were all 4-fold higher than that of S6. The AATase (Alcohol acetyl transferases, encoded by ATF1 gene) activity of the two engineered strains was all 3-fold higher than that of the parent strain. In the beer fermentation at 10 ℃, the concentrations of ethyl acetate produced by the engineered strains S6-P-12 and S6-P-30 was increased to 23.98 and 24.00 mg L-1, respectively, about 20.44% and 20.54% higher than that of S6. Conclusions These results verify that the ethyl acetate yield could be enhanced by the overexpressed of ATF1 in the polyploid industrial brewer’s yeast strains via “self-cloning” integration strategy. The present study provides a reference for target gene modification in the diploid or polyploid industrial yeast strains.
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Affiliation(s)
- Jian Dong
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Kun-Qiang Hong
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Sheng-Sheng Dong
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Xiao Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Ye-Fu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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Di Gianvito P, Tesnière C, Suzzi G, Blondin B, Tofalo R. Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome. Food Res Int 2018; 114:178-186. [DOI: 10.1016/j.foodres.2018.07.061] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 07/06/2018] [Accepted: 07/30/2018] [Indexed: 01/26/2023]
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Hellwig M, Beer F, Witte S, Henle T. Yeast Metabolites of Glycated Amino Acids in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7451-7460. [PMID: 29746116 DOI: 10.1021/acs.jafc.8b01329] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Glycation reactions (Maillard reactions) during the malting and brewing processes are important for the development of the characteristic color and flavor of beer. Recently, free and protein-bound Maillard reaction products (MRPs) such as pyrraline, formyline, and maltosine were found in beer. Furthermore, these amino acid derivatives are metabolized by Saccharomyces cerevisiae via the Ehrlich pathway. In this study, a method was developed for quantitation of individual Ehrlich intermediates derived from pyrraline, formyline, and maltosine. Following synthesis of the corresponding reference material, the MRP-derived new Ehrlich alcohols pyrralinol (up to 207 μg/L), formylinol (up to 50 μg/L), and maltosinol (up to 6.9 μg/L) were quantitated for the first time in commercial beer samples by reverse phase high performance liquid chromatography tandem mass spectrometry in the multiple reaction monitoring mode. This is equivalent to ca. 20-40% of the concentrations of the parent glycated amino acids. The metabolites were almost absent from alcohol-free beers and malt-based beverages. Two previously unknown valine-derived pyrrole derivatives were characterized and qualitatively identified in beer. The metabolites investigated represent new process-induced alkaloids that may influence brewing yeast performance due to structural similarities to quorum sensing and metal-binding molecules.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Falco Beer
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Sophia Witte
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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Querol A, Pérez-Torrado R, Alonso-Del-Real J, Minebois R, Stribny J, Oliveira BM, Barrio E. New Trends in the Uses of Yeasts in Oenology. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:177-210. [PMID: 29860974 DOI: 10.1016/bs.afnr.2018.03.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The most important factor in winemaking is the quality of the final product and the new trends in oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that prefer sweet, whites or rosé wines, very fruity and with low alcohol content. Besides the new trends in consumer preferences, there are also increased concerns on the effects of alcohol consumption on health and the effects of global climate change on grape ripening and wine composition producing wines with high alcohol content. Although S. cerevisiae is the most frequent species in wines, and the subject of most studies, S. uvarum and hybrids between Saccharomyces species such as S. cerevisiae×S. kudriavzevii and S. cerevisiae×S. uvarum are also involved in wine fermentations and can be preponderant in certain wine regions. New yeast starters of non-cerevisiae strains (S. uvarum) or hybrids (S. cerevisiae×S. uvarum and S. cerevisiae×S. kudriavzevii) can contribute to solve some problems of the wineries. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts, while fulfilling the requirements of the commercial yeasts, such as a good fermentative performance and aromatic profiles that are of great interest for the wine industry. In this review, we will analyze different applications of nonconventional yeasts to solve the current winemaking demands.
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Affiliation(s)
- Amparo Querol
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain.
| | - Roberto Pérez-Torrado
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Javier Alonso-Del-Real
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Romain Minebois
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Jiri Stribny
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Bruno M Oliveira
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Eladio Barrio
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain; Departament de Genètica, Universitat de València, Valencia, Spain
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Zhu J, Lu K, Xu X, Wang X, Shi J. Purification and characterization of a novel glutamate dehydrogenase from Geotrichum candidum with higher alcohol and amino acid activity. AMB Express 2017; 7:9. [PMID: 28050850 PMCID: PMC5209314 DOI: 10.1186/s13568-016-0307-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Accepted: 12/14/2016] [Indexed: 11/10/2022] Open
Abstract
Crude enzyme from Geotrichum candidum S12 exhibited high activity towards hexanol at pH 4.0, distinguishing it from currently known enzymes. To identify the dominant enzyme contributing to this activity, the crude enzyme extract was separated into different fractions by ammonium sulfate precipitation, MonoQ anion-exchange chromatography, and Sephacryl S-200 gel filtration chromatography. Afraction with high activity towards hexanol at pH 4.0 was obtained, exhibiting 38-fold improved purity and a specific activity of 3802.7 U/mg. After electrophoretic analysis, the fraction showed a molecular weight of 223 kDa by Native-PAGE and 51.4 kDa by SDS-PAGE. The purified fraction was identified as a glutamate dehydrogenase (GDH) by peptide mass fingerprinting data. This fraction showed high activity towards glutamate, α-ketoglutarate, hexanol, and isoamyl alcohol with a Km value of 41.74, 4.01, 20.37, and 19.37 mM, respectively, but with no activity towards methanol, ethanol, 1-propanol, and isobutanol. As a comparison, the GDH from yeast had no activity towards hexanol and other alcohols. Kinetic analysis revealed that glutamate and hexanol served as competitive inhibitors to each other for the purified GDH. The GDH showed the highest activity towards hexanol at pH 4.0 and 30 °C, and was the most stable at pH 2.2-7.0 and ≤40 °C. The presence of ADP, Fe2+, K+, and Zn2+ increased the enzymatic activity towards hexanol and EDTA, Pb2+, Mn2+, ATP, and DTT decreased the activity. These novel characteristics expand the reported properties of GDH and suggest the newly characterized GDH has unique potential for practical application.
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31
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2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma. Food Chem 2017; 237:364-371. [DOI: 10.1016/j.foodchem.2017.05.093] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Revised: 05/16/2017] [Accepted: 05/17/2017] [Indexed: 11/23/2022]
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32
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Deed RC, Fedrizzi B, Gardner RC. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8902-8912. [PMID: 28922915 DOI: 10.1021/acs.jafc.7b03229] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.
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Affiliation(s)
- Rebecca C Deed
- School of Chemical Sciences, University of Auckland , Auckland, New Zealand
- School of Biological Sciences, University of Auckland , Auckland, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland , Auckland, New Zealand
| | - Richard C Gardner
- School of Biological Sciences, University of Auckland , Auckland, New Zealand
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33
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Ma L, Huang S, Du L, Tang P, Xiao D. Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6936-6942. [PMID: 28721728 DOI: 10.1021/acs.jafc.7b01974] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
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.
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Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Shiyong Huang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Ping Tang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
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34
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Heitmann M, Zannini E, Axel C, Arendt E. Correlation of Flavor Profile to Sensory Analysis of Bread Produced with DifferentSaccharomyces cerevisiaeOriginating from the Baking and Beverage Industry. Cereal Chem 2017. [DOI: 10.1094/cchem-03-17-0044-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mareile Heitmann
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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35
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Metabolic engineering of Corynebacterium crenatium for enhancing production of higher alcohols. Sci Rep 2016; 6:39543. [PMID: 27996038 PMCID: PMC5172369 DOI: 10.1038/srep39543] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 11/24/2016] [Indexed: 12/19/2022] Open
Abstract
Biosynthesis approaches for the production of higher alcohols as a source of alternative fossil fuels have garnered increasing interest recently. However, there is little information available in the literature about using undirected whole-cell mutagenesis (UWCM) in vivo to improve higher alcohols production. In this study, for the first time, we approached this question from two aspects: first preferentially improving the capacity of expression host, and subsequently optimizing metabolic pathways using multiple genetic mutations to shift metabolic flux toward the biosynthetic pathway of target products to convert intermediate 2-keto acid compounds into diversified C4~C5 higher alcohols using UWCM in vivo, with the aim of improving the production. The results demonstrated the production of higher alcohols including isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol from glucose and duckweed under simultaneous saccharification and fermentation (SSF) scheme were higher based on the two aspects compared with only the use of wild-type stain as expression host. These findings showed that the improvement via UWCM in vivo in the two aspects for expression host and metabolic flux can facilitate the increase of higher alcohols production before using gene editing technology. Our work demonstrates that a multi-faceted approach for the engineering of novel synthetic pathways in microorganisms for improving biofuel production is feasible.
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36
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Zolfaghari MS, Ardebili SMS, Asadi GH, Larijani K. Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12973] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mahboobe Sedat Zolfaghari
- Department of Food Science and Technology, Tehran Science and Research Branch; Islamic Azad University; Tehran Iran
| | | | - Gholam Hasan Asadi
- Department of Food Science and Technology, Tehran Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Kambiz Larijani
- Department of Food Science and Technology, Tehran Science and Research Branch; Islamic Azad University; Tehran Iran
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37
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Szopinska A, Christ E, Planchon S, König H, Evers D, Renaut J. Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation. Proteomics 2016; 16:593-608. [DOI: 10.1002/pmic.201500225] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 11/30/2015] [Accepted: 12/30/2015] [Indexed: 11/06/2022]
Affiliation(s)
- Aleksandra Szopinska
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
| | - Eva Christ
- Institute of Microbiology and Wine Research; Johannes Gutenberg University Mainz; Mainz Germany
| | - Sebastien Planchon
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
| | - Helmut König
- Institute of Microbiology and Wine Research; Johannes Gutenberg University Mainz; Mainz Germany
| | - Daniele Evers
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
| | - Jenny Renaut
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
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Hu Z, Li X, Wang H, Niu C, Yuan Y, Yue T. A novel method to quantify the activity of alcohol acetyltransferase Using a SnO2-based sensor of electronic nose. Food Chem 2016; 203:498-504. [PMID: 26948643 DOI: 10.1016/j.foodchem.2016.02.087] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 01/29/2016] [Accepted: 02/13/2016] [Indexed: 11/27/2022]
Abstract
Alcohol acetyltransferase (AATFase) extensively catalyzes the reactions of alcohols to acetic esters in microorganisms and plants. In this work, a novel method has been proposed to quantify the activity of AATFase using a SnO2-based sensor of electronic nose, which was determined on the basis of its higher sensitivity to the reducing alcohol than the oxidizing ester. The maximum value of the first-derivative of the signals from the SnO2-based sensor was therein found to be an eigenvalue of isoamyl alcohol concentration. Quadratic polynomial regression perfectly fitted the correlation between the eigenvalue and the isoamyl alcohol concentration. The method was used to determine the AATFase activity in this type of reaction by calculating the conversion rate of isoamyl alcohol. The proposed method has been successfully applied to determine the AATFase activity of a cider yeast strain. Compared with GC-MS, the method shows promises with ideal recovery and low cost.
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Affiliation(s)
- Zhongqiu Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Xiaojing Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Huxuan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Chen Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China.
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39
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Zhu J, Shi J, Lu Y, Liu L, Liu Y. Application of strains ofGeotrichumspp. to decrease higher alcohols and to increase esters. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.287] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jing Zhu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - JunLing Shi
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - Yao Lu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - LaPing Liu
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - YanLin Liu
- College of Enology; Northwest A&F University; 23 Xinong Road Yangling Shaanxi Province 712100 China
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Celińska E, Olkowicz M, Grajek W. L-Phenylalanine catabolism and 2-phenylethanol synthesis in Yarrowia lipolytica--mapping molecular identities through whole-proteome quantitative mass spectrometry analysis. FEMS Yeast Res 2015; 15:fov041. [PMID: 26060219 DOI: 10.1093/femsyr/fov041] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/03/2015] [Indexed: 11/13/2022] Open
Abstract
A world-wide effort is now being pursued towards the development of flavors and fragrances (F&F) production independently from traditional sources, as well as autonomously from depleting fossil fuel supplies. Biotechnological production of F&F by microbes has emerged as a vivid solution to the current market limitations. Amongst a wide variety of fragrant chemicals, 2-PE is of significant interest to both scientific and industrial community. Although the general overview of the 2-PE synthesis pathway is commonly known, involvement of particular molecular identities in this pathway has not been elucidated in Yarrowia lipolytica to date. The aim of this study was mapping molecular identities involved in 2-PE synthesis in Y. lipolytica. To acquire a comprehensive landscape of the proteins that are directly and indirectly involved in L-Phe degradation and 2-PE synthesis, we took advantage of comprehensibility and sensitivity of high-throughput LC-MS/MS-quantitative analysis. Amongst a number of proteins involved in amino acid turnover and the central carbon metabolism, enzymes involved in L-Phe conversion to 2-PE have been identified. Results on yeast-to-hyphae transition in relation to the character of the provided nitrogen source have been presented.
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Affiliation(s)
- Ewelina Celińska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland
| | - Mariola Olkowicz
- Department of Biochemistry, Medical University of Gdansk, 80-210 Gdańsk, Poland
| | - Włodzimierz Grajek
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland
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41
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Chidi BS, Rossouw D, Bauer FF. Identifying and assessing the impact of wine acid-related genes in yeast. Curr Genet 2015; 62:149-64. [DOI: 10.1007/s00294-015-0498-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Revised: 05/20/2015] [Accepted: 05/25/2015] [Indexed: 11/28/2022]
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42
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Zhang CY, Qi YN, Ma HX, Li W, Dai LH, Xiao DG. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases. ACTA ACUST UNITED AC 2015; 42:617-25. [DOI: 10.1007/s10295-015-1583-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2014] [Accepted: 01/07/2015] [Indexed: 11/29/2022]
Abstract
Abstract
An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.
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Affiliation(s)
- Cui-Ying Zhang
- grid.413109.e 0000000097356249 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
| | - Ya-Nan Qi
- grid.413109.e 0000000097356249 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
| | - Hong-Xia Ma
- grid.413109.e 0000000097356249 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
| | - Wei Li
- grid.413109.e 0000000097356249 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
| | - Long-Hai Dai
- grid.413109.e 0000000097356249 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
- grid.413109.e 0000000097356249 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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Ultrasensitive and simultaneous determination of twenty-one amino acids and amines in culture media, red wine and beer. Food Chem 2014; 158:56-65. [DOI: 10.1016/j.foodchem.2014.02.098] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2013] [Revised: 02/17/2014] [Accepted: 02/21/2014] [Indexed: 11/23/2022]
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Matarese F, Cuzzola A, Scalabrelli G, D'Onofrio C. Expression of terpene synthase genes associated with the formation of volatiles in different organs of Vitis vinifera. PHYTOCHEMISTRY 2014; 105:12-24. [PMID: 25014656 DOI: 10.1016/j.phytochem.2014.06.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 06/11/2014] [Accepted: 06/16/2014] [Indexed: 06/03/2023]
Abstract
Plants produce a plethora of volatile organic compounds (VOCs) which are important in determining the quality and nutraceutical properties of horticultural food products, including the taste and aroma of wine. Given that some of the most prevalent grape aroma constituents are terpenoids, we investigated the possible variations in the relative expression of terpene synthase (TPS) genes that depend on the organ. We thus analysed mature leaves, young leaves, stems, young stems, roots, rachis, tendrils, peduncles, bud flowers, flowers and berries of cv Moscato bianco in terms of their VOC content and the expression of 23 TPS genes. In terms of the volatile characterization of the organs by SPME/GC-MS analysis, flower buds and open flowers appeared to be clearly distinct from all the other organs analysed in terms of their high VOC concentration. Qualitatively detected VOCs clearly separated all the vegetative organs from flowers and berries, then the roots and rachis from other vegetative organs and flowers from berries, which confirms the specialization in volatile production among different organs. Our real-time RT-PCR results revealed that the majority of TPS genes analysed exhibited detectable transcripts in all the organs investigated, while only some were found to be expressed specifically in one or just a few organs. In most cases, we found that the known products of the in vitro assay of VvTPS enzymes corresponded well to the terpenes found in the organs in which the encoding gene was expressed, as in the case of (E)-β-caryophyllene synthases, α-terpineol synthase and α-farnesene synthase. In addition, we found groups of homologous TPS genes, such as (E)-β-caryophyllene and β-ocimene synthases, expressed distinctively in the various tissues. This thus confirmed the subfunctionalization events and a specialization on the basis of the organs in which they are mostly expressed.
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Affiliation(s)
- Fabiola Matarese
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
| | - Angela Cuzzola
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
| | - Giancarlo Scalabrelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
| | - Claudio D'Onofrio
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy; Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
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Su H, Zhao Y, Zhao H, Wang M, Li Q, Jiang J, Lu Q. Identification and assessment of the effects of yeast decarboxylases expressed in Escherichia coli
for producing higher alcohols. J Appl Microbiol 2014; 117:126-38. [DOI: 10.1111/jam.12510] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 03/05/2014] [Accepted: 03/21/2014] [Indexed: 01/15/2023]
Affiliation(s)
- H. Su
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education; College of Life Sciences; Sichuan University; Chengdu China
| | - Y. Zhao
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education; College of Life Sciences; Sichuan University; Chengdu China
| | - H. Zhao
- Bioenergy Laboratory; Chengdu Institute of Biology; Chinese Academy of Sciences; Chengdu China
| | - M. Wang
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education; College of Life Sciences; Sichuan University; Chengdu China
| | - Q. Li
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education; College of Life Sciences; Sichuan University; Chengdu China
| | - J. Jiang
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education; College of Life Sciences; Sichuan University; Chengdu China
| | - Q. Lu
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education; College of Life Sciences; Sichuan University; Chengdu China
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46
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Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2236-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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47
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Palanca L, Gaskett AC, Günther CS, Newcomb RD, Goddard MR. Quantifying variation in the ability of yeasts to attract Drosophila melanogaster. PLoS One 2013; 8:e75332. [PMID: 24086510 PMCID: PMC3783394 DOI: 10.1371/journal.pone.0075332] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Accepted: 08/12/2013] [Indexed: 11/18/2022] Open
Abstract
Yeasts that invade and colonise fruit significantly enhance the volatile chemical diversity of this ecosystem. These modified bouquets are thought to be more attractive to Drosophila flies than the fruit alone, but the variance of attraction in natural yeast populations is uncharacterised. Here we investigate how a range of yeast isolates affect the attraction of female D. melanogaster to fruit in a simple two choice assay comparing yeast to sterile fruit. Of the 43 yeast isolates examined, 33 were attractive and seven repellent to the flies. The results of isolate-versus-isolate comparisons provided the same relative rankings. Attractiveness varied significantly by yeast, with the strongly fermenting Saccharomyces species generally being more attractive than the mostly respiring non-Saccharomyces species (P = 0.0035). Overall the habitat (fruit or other) from which the isolates were directly sampled did not explain attraction (P = 0.2352). However, yeasts isolated from fruit associated niches were more attractive than those from non-fruit associated niches (P = 0.0188) regardless of taxonomic positioning. These data suggest that while attractiveness is primarily correlated with phylogenetic status, the ability to attract Drosophila is a labile trait among yeasts that is potentially associated with those inhabiting fruit ecosystems. Preliminary analysis of the volatiles emitted by four yeast isolates in grape juice show the presence/absence of ethanol and acetic acid were not likely explanations for the observed variation in attraction. These data demonstrate variation among yeasts for their ability to attract Drosophila in a pattern that is consistent with the hypothesis that certain yeasts are manipulating fruit odours to mediate interactions with their Drosophila dispersal agent.
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Affiliation(s)
- Loida Palanca
- School of Biological Sciences, the University of Auckland, Auckland, New Zealand
| | - Anne C. Gaskett
- School of Biological Sciences, the University of Auckland, Auckland, New Zealand
| | - Catrin S. Günther
- School of Biological Sciences, the University of Auckland, Auckland, New Zealand
| | - Richard D. Newcomb
- School of Biological Sciences, the University of Auckland, Auckland, New Zealand
- The New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
| | - Matthew R. Goddard
- School of Biological Sciences, the University of Auckland, Auckland, New Zealand
- * E-mail:
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Hiralal L, Olaniran AO, Pillay B. Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions. J Biosci Bioeng 2013; 117:57-64. [PMID: 23845914 DOI: 10.1016/j.jbiosc.2013.06.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2012] [Revised: 05/25/2013] [Accepted: 06/03/2013] [Indexed: 11/19/2022]
Abstract
A broad range of aroma-active esters produced during fermentation are vital for the complex flavour of beer. This study assessed the influence of fermentation temperature, pH, and wort nutritional supplements on the production of yeast-derived ester compounds and the overall fermentation performance. The best fermentation performance was achieved when wort was supplemented with 0.75 g/l l-leucine resulting in highest reducing sugar and FAN (free amino nitrogen) utilization and ethanol production. At optimum fermentation pH of 5, 38.27% reducing sugars and 35.28% FAN was utilized resulting in 4.07% (v/v) ethanol. Wort supplemented with zinc sulphate (0.12 g/l) resulted in 5.01% ethanol (v/v) production and 54.32% reducing sugar utilization. Increase in fermentation temperature from 18°C to room temperature (± 22.5°C) resulted in 17.03% increased ethanol production and 14.42% and 62.82% increase in total acetate ester concentration and total ethyl ester concentration, respectively. Supplementation of worth with 0.12 g/l ZnSO4 resulted in 2.46-fold increase in both isoamyl acetate and ethyl decanoate concentration, while a 7.05-fold and 1.96-fold increase in the concentration of isoamyl acetate and ethyl decanoate, respectively was obtained upon 0.75 g/l l-leucine supplementation. Wort supplemented with l-leucine (0.75 g/l) yielded the highest beer foam head stability with a rating of 2.67, while highest yeast viability was achieved when wort was supplemented with 0.12 g/l zinc sulphate. Results from this study suggest that supplementing wort with essential nutrients required for yeast growth and optimizing the fermentation conditions could be an effective way of improving fermentation performance and controlling aroma-active esters in beer.
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Affiliation(s)
- Lettisha Hiralal
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Ademola O Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa.
| | - Balakrishna Pillay
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
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Birch AN, Petersen MA, Arneborg N, Hansen ÅS. Influence of commercial baker's yeasts on bread aroma profiles. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.011] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1089-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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