Decreased production of higher alcohols by <i>Saccharomyces cerevisiae</i> for Chinese rice wine fermentation by deletion of Bat aminotransferases

Zhang, Cuiying; Qi, Yanan; Ma, Hong-Xia; Li, Wei; Dai, Longhai; Xiao, Dongguang

doi:10.1007/s10295-015-1583-z

Cited by 44 publications

(33 citation statements)

References 26 publications

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“…The higher alcohol contents, specifically n -propanol, isobutanol, and isoamylol contents, decreased significantly after BAT2 gene deletion in mutant H α 5. The result was consistent with the conclusion obtained in our previous research [36]. ATF1 gene encoding alcohol acetyltransferases was overexpressed under the control of promoter TEF1 at the locus of the BAT2 in this work.…”

Section: Discussionsupporting

confidence: 93%

A Seamless Gene Deletion Method and Its Application for Regulation of Higher Alcohols and Ester in Baijiu Saccharomyces cerevisiae

Gao

et al. 2019

BioMed Research International

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The security of engineering Saccharomyces cerevisiae is becoming more focused on industrial production in consideration of the public concern regarding genetically modified organisms. In this work, a rapid and highly efficient system for seamless gene deletion in S. cerevisiae was developed through two-step integration protocol combined with endonuclease I-SCEI expression. The factors affecting the frequency of the second homologous recombination were optimized, and studies indicated that the mutant strains with 500 bp direct repeats and that have been incubating in galactose (0.5 g/100 mL) medium at 30°C and 180 r/min for 24 h permit high frequency (6.86 × 10−4) of the second homologous recombination. Furthermore, DNA sequence assays showed only self-DNA in native location without any foreign genes after deletion using this method. The seamless gene deletion method was applied to the construction of the engineering strains with BAT2 (encoding aminotransferase) deletion and ATF1 (alcohol acetyltransferases) overexpression. The mutants exhibited significant effects on higher alcohol reduction and ester improvement after Baijiu fermentation. The engineered strains can be used in industrial production in security, thereby meeting the requirements of modern science and technology.

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Section: Discussionsupporting

confidence: 93%

A Seamless Gene Deletion Method and Its Application for Regulation of Higher Alcohols and Ester in Baijiu Saccharomyces cerevisiae

Gao

et al. 2019

BioMed Research International

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“…As a traditional fermented alcoholic beverage with distinct flavor, high nutritional value and certain medicinal value, Chinese rice wine (CRW) is one of China's national specialities and has a long history of consumption for more than 5000 years . CRW is widely called ‘liquid cake’ because of its high nutritional level of amino acids, oligosaccharides, vitamins and mineral elements .…”

Section: Introductionmentioning

confidence: 99%

Isolation of biogenic amine‐negative lactic acid bacteria for Chinese rice wine fermentation based on molecular marker reverse screening

et al. 2020

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BACKGROUND Chinese rice wine (CRW; a traditional alcoholic beverage in China with unique flavor and high nutritional value) containing high level of biogenic amines (BAs) may be deleterious to human health. The processes of rice soaking, primary fermentation and secondary fermentation were found to be the major factors for accumulation of BAs during industrial CRW production. RESULTS To reduce the risk of the formation of BAs in CRW production, Enterococcus durans AR315, a BA‐negative lactic acid bacterium, was isolated from CRW samples by PCR‐based molecular marker reverse screening in this work. With addition of AR315 during steeping rice phase, the level of total BAs was significantly decreased by 45.1% in comparison with the control. Moreover, the final BA concentration with the addition of AR315 was 27.6% lower than that of the control during fermentation phase. CONCLUSIONS To our knowledge, this is the first report of decreased accumulation of BAs in CRW production using a BA‐negative lactic acid bacterium. Hence, using a BA‐negative lactic acid bacterium as a starter culture could be an efficient strategy for significantly reducing the formation of BAs, which has the potential for industrial application in CRW production. © 2020 Society of Chemical Industry

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“…Some higher alcohols, such as isobutanol, hexanediol, and 1‐hexanol, were present only in the Samples. It has been proven that higher alcohols are mainly synthesized from amino acids through the catabolic route (Ehrlich pathway) (Dickinson, Salgado, & Hewlins, ; Hazelwood, Daran, van Maris, Pronk, & Dickinson, ) and that Chinese rice wine yeast contains an active Ehrlich pathway (Liu, Zhang, Mao, Ding, & Shi, ; Zhang et al, ). Because the CRWS contained a high concentration of amino acids and active yeast, as expected, the addition of CRWS increased the precursor concentration and the activity of the Ehrlich pathway, which increased the concentration of alcohols.…”

Section: Resultsmentioning

confidence: 99%

“…This effect was expected, as the addition of CRWS significantly increases the variety within the microbiota, especially the presence of Lactobacillus and fungi. The Chinese rice wine yeast and Lactobacillus have been confirmed as the functional microorganisms in the synthesis of the aroma compounds in the Chinese rice wine brewing process (Liu, Mao, et al, ; Zhang et al, ). The ester content increased more than 500% after the addition of CRWS.…”

Section: Resultsmentioning

confidence: 99%

Effect of Chinese rice wine sludge on the production of Chinese steamed buns

Ai‐lati

Liu

et al. 2018

J Food Process Preserv

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Chinese rice wine sludge (CRWS), analogous to beer yeast sludge, is the filter cake remaining after squeezing the fermentation mash of Chinese rice wine. CRWS contains high levels of protein (44.74%), nonstructural carbohydrates (37.33%), crude fiber (13.5%), and essential amino acids, which could enhance the trophic value of Chinese steamed buns. In our research, the microbiota of CRWS (mainly Saccharomyces cerevisiae and Lactobacillus sp.) was analyzed at the species level by single‐molecule real‐time DNA sequencing technology. Interestingly, the microbiota of CRWS was similar to that of the starter dough typically used to prepare Chinese steamed buns. Incorporation of CRWS significantly influenced the pasting properties and farinograph characteristics of the dough, which control the texture of the Chinese steamed buns, and supplementation with 5∼30% CRWS caused the properties of the resulting buns to be more similar to those of northern‐style steamed buns. CRWS addition also significantly enhanced the content of aroma compounds in the Chinese steamed buns. Practical applications In China, approximately three million tons of CRWS is produced per year, and the reutilization of CRWS is a challenge faced by the Chinese rice wine industry. Meanwhile, Chinese steamed buns prepared with CRWS are becoming increasingly popular, and CRWS has been used in the preparation of homemade Chinese steamed buns. However, the use of CRWS in the industrial production of Chinese steamed buns has not yet been developed. The productive use of CRWS could have substantial economic benefits. In this study, the effect of CRWS incorporation on Chinese steamed buns is reported for the first time. The results showed that CRWS improved the quality of Chinese steamed buns. The results of this study suggest a simple and convenient method for incorporating CRWS into the industrial production of northern‐style Chinese steamed buns.

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Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

Cited by 44 publications

References 26 publications

A Seamless Gene Deletion Method and Its Application for Regulation of Higher Alcohols and Ester in Baijiu Saccharomyces cerevisiae

A Seamless Gene Deletion Method and Its Application for Regulation of Higher Alcohols and Ester in Baijiu Saccharomyces cerevisiae

Isolation of biogenic amine‐negative lactic acid bacteria for Chinese rice wine fermentation based on molecular marker reverse screening

Effect of Chinese rice wine sludge on the production of Chinese steamed buns

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