Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations

Wang, Yaping; Sun, Zhongguan; Zhang, Cuiying; Zhang, Qiaozhen; Guo, Xuewu; Xiao, Dongguang

doi:10.1016/j.fm.2020.103713

Cited by 22 publications

(11 citation statements)

References 39 publications

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“…For example, the extremely strong correlation of phenylalanine–phenylethanol (higher than 0.8) was built in nine rice wine fermentations except in TT. The reports using hydrolysate of sorghum showed different effects of amino acids, confirming the correlation variation caused by a raw material (Kłosowski et al, 2015 ; Dzialo et al, 2017 ; Wang et al, 2021 ). The correlation between consumption of main nutrients and formation of higher alcohols was also checked in different fermentation stages.…”

Section: Discussionmentioning

confidence: 57%

“…The released amino acids are synthesized into higher alcohols mainly by the Ehrlich pathway, but glucose by the Harris pathway. Multigenes have been reported related to the pathways such as AGP1, GDH1, THR6, BAT1, BAT2, ADH, SFA1 , and THI3 (Dzialo et al, 2017 ; Li et al, 2017 ; Wang et al, 2019 , 2021 ). Therefore, studies on the relation of nutrient consumption by yeast and higher alcohol formation were relevant for controlling the formation of higher alcohols during rice wine fermentation.…”

Section: Introductionmentioning

confidence: 99%

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The formation of higher alcohols in rice wine fermentation using different rice cultivars

Wang

Yuan

et al. 2022

Front. Microbiol.

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Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice cultivars from two main production regions. Rice wine made from Yashui rice, the long-grain non-glutinous rice from Guizhou, produced the highest yields of higher alcohols (487.45 mg/L), and rice wine made from five glutinous rice cultivars produced the lowest yields of higher alcohols (327.45–344.16 mg/L). An extremely strong correlation was found between the starch in rice and higher alcohols in rice wine. Further analysis first showed that the former fermentation period was key for the nutrient consumption and higher alcohol formation, with more than 55% of glucose being consumed and more than 75% of higher alcohols being synthesized in 48 h. Correlation analysis confirmed the strong correlation between nutrient consumption and higher alcohol formation including valine–isobutanol (coefficient higher than 0.8 in seven rice cultivars and higher than 0.6 in three rice cultivars), glucose–isoamyl alcohol (coefficient higher than 0.8 in five rice cultivars and higher than 0.6 in the other five rice cultivars), and glucose–phenylethanol (coefficient higher than 0.8). The correlation of threonine–n-propanol, leucine–isoamyl alcohol, phenylalanine–phenylethanol, glucose–n-propanol, and glucose–isobutanol varied among the rice wines made from 10 rice cultivars. RT-qPCR analysis on five target genes verified the variation caused by different rice cultivars. this study for the first time reported the special formation pattern of higher alcohols during rice wine fermentation, emphasizing the early contribution of glucose metabolism on the formation of isobutanol. This study highlighted the significance of rice selection for making rice wine with good quality and provided theoretical references for the control of higher alcohols, especially in the former period of rice wine fermentation.

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Section: Discussionmentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

The formation of higher alcohols in rice wine fermentation using different rice cultivars

Wang

Yuan

et al. 2022

Front. Microbiol.

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“…Higher alcohols could contribute to the aroma profile of wines when the total concentrations were below 300 mg/L, but could have a negative effect on aroma of the wine when their concentrations exceed 400 mg/L (Hazelwood et al., 2008; Rapp & Versini, 1995). Recent article have pointed out that there is a close relationship between amino acid and higher alcohols at a genetic level (Wang et al., 2021). In this study, the total concentration of higher alcohols is less than 300 mg/L, and the sensory panel did not perceive any fusel‐like aroma.…”

Section: Resultsmentioning

confidence: 99%

Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Zhu

Heng

Zhou

et al. 2023

Journal of Food Science

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Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics.

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“…Various genes regulate the phenotypic characteristics of S. cerevisiae , and the expression of different genes involved in multiple biological functions and processes has been found to be remarkably altered in response to ethanol stress ( Li et al, 2017 ). Previous transcriptomic analysis showed that ethanol stress could induce the active expression of membrane-related genes ( Avrahami-Moyal et al, 2012 ), unsaturated fatty acid synthesis ( Samakkarn et al, 2021 ), amino -acid-metabolism-related genes ( Wang et al, 2021 ), and trehalose-related genes.…”

Section: Introductionmentioning

confidence: 99%

Screening and transcriptomic analysis of the ethanol-tolerant mutant Saccharomyces cerevisiae YN81 for high-gravity brewing

Yang

Zhang

et al. 2022

Front. Microbiol.

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Ethanol stress is one of the major limiting factors for high-gravity brewing. Breeding of yeast strain with high ethanol tolerance, and revealing the ethanol tolerance mechanism of Saccharomyces cerevisiae is of great significance to the production of high-gravity beer. In this study, the mutant YN81 was obtained by ultraviolet-diethyl sulfate (UV-DES) cooperative mutagenesis from parental strain CS31 used in high-gravity craft beer brewing. The ethanol tolerance experiment results showed that cell growth and viability of YN81 were significantly greater than that of CS31 under ethanol stress. The ethanol tolerance mechanisms of YN81 were studied through observation of cell morphology, intracellular trehalose content, and transcriptomic analysis. Results from scanning electron microscope (SEM) showed alcohol toxicity caused significant changes in the cell morphology of CS31, while the cell morphology of YN81 changed slightly, indicating the cell morphology of CS31 got worse (the formation of hole and cell wrinkle). In addition, compared with ethanol-free stress, the trehalose content of YN81 and CS31 increased dramatically under ethanol stress, but there was no significant difference between YN81 and CS31, whether with or without ethanol stress. GO functional annotation analysis showed that under alcohol stress, the number of membrane-associated genes in YN81 was higher than that without alcohol stress, as well as CS31, while membrane-associated genes in YN81 were expressed more than CS31 under alcohol stress. KEGG functional enrichment analysis showed unsaturated fatty acid synthesis pathways and amino acid metabolic pathways were involved in ethanol tolerance of YN81. The mutant YN81 and its ethanol tolerance mechanism provide an optimal strain and theoretical basis for high-gravity craft beer brewing.

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Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations

Cited by 22 publications

References 39 publications

The formation of higher alcohols in rice wine fermentation using different rice cultivars

The formation of higher alcohols in rice wine fermentation using different rice cultivars

Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Screening and transcriptomic analysis of the ethanol-tolerant mutant Saccharomyces cerevisiae YN81 for high-gravity brewing

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