Identification by comparative transcriptomics of core regulatory genes for higher alcohol production in a top-fermenting yeast at different temperatures in beer fermentation

Sun, Zhongguan; Wang, Meng-Qi; Wang, Yaping; Xing, Shuang; Hong, Kun-Qiang; Chen, Yefu; Guo, Xuewu; Xiao, Dongguang

doi:10.1007/s00253-019-09807-x

Cited by 20 publications

(10 citation statements)

References 57 publications

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“…These results indicated that Gap1p inactivation significantly reduced the synthesis ability of top-fermenting yeast for higher alcohols, especially isobutanol. Our preliminary study revealed that the single deletion of GAP1 also affected the higher alcohol synthesis ability and α-amino nitrogen utilization ability of S. cerevisiae [ 21 ]. Chiva et al indicated that GAP1 permease not only acts as an amino acid transporter but also as an amino acid sensor in S. cerevisiae [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

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GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae

et al. 2021

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Uncoordinated carbon-nitrogen ratio in raw materials will lead to excessive contents of higher alcohols in alcoholic beverages. The effect of GAT1 gene, the GATA transcription activator, on higher alcohol biosynthesis was investigated to clarify the mechanism of Saccharomyces cerevisiae regulating higher alcohol metabolism under high concentrations of free amino nitrogen (FAN). The availability of FAN by strain SDT1K with a GAT1 double-copy deletion was 28.31% lower than that of parent strain S17, and the yield of higher alcohols was 33.91% lower. The transcript levels of the downstream target genes of GAT1 and higher alcohol production in the double-copy deletion mutant suggested that a part of the effect of GAT1 deletion on higher alcohol production was the downregulation of GAP1, ARO9, and ARO10. This study shows that GATA factors can effectively regulate the metabolism of higher alcohols in S. cerevisiae and provides valuable insights into higher alcohol biosynthesis, showing great significance for the wheat beer industry.

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Section: Resultsmentioning

confidence: 99%

“…Fermentation medium: For the fermentation medium using wort, the 12 °P wort was prepared as described in a previous report [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae

et al. 2021

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“…The pyruvate metabolism contributes to the production of α-keto acids, which is the prerequisite for the synthesis of more flavor substances in yeasts (Sun et al, 2019). Yeasts play an important role in rice-acid fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…The transcriptome sequencing can reveal actively expressed genes within a specific period and space, which can be associated with ongoing metabolomic changes as well as the formation of flavors and tastes in fermented foods (Chen et al, 2017). Importantly, the global response of LAB under yeast culture conditions should be studied and RNA sequencing can be used to obtain a global vision of the upand down-regulated genes (Sun et al, 2019). Aiming at the key flavors (organic acids and taste substances), based on our previous metabolite data, we analyzed the biosynthesis pathways of organic acids and taste substances in the rice-acid fermentation process through the joint application of transcriptomics and metabolite data analysis.…”

Section: Introductionmentioning

confidence: 99%

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

2021

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Rice-acid has abundant taste substances and health protection function due to the various bioactive compounds it contains, including organic acids. L-lactic acid is the most abundant organic acid in rice-acid, but the regulatory mechanisms of L-lactic acid accumulation in rice-acid are obscure. In this study, we analyzed the dynamic changes in organic acids and taste substances in rice-acid in various fermentation phases and different inoculation methods. We identified the key genes involved in taste substance biosynthesis by RNA-Seq analysis and compared the data of four experimental groups. We found that the interaction of the differences in key functional genes (L-lactate dehydrogenase and D-lactate dehydrogenase) and key metabolism pathways (glycolysis, pyruvate metabolism, TCA cycle, amino acid biosynthesis, and metabolism) might interpret the accumulation of L-lactic acid, other organic acids, and taste substances in rice-acid fermented with Lacticaseibacillus paracasei. The experimental data provided the basis for exploring regulatory mechanisms of taste substance accumulation in rice-acid.

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“…Previous studies have indicated that HAs are formed by microbial metabolism, either from amino acids in feedstock via the Ehrlich pathway or directly from sugar degradation, also known as Harris pathway (Gonzalez and Morales 2017 ; Sun and Xiao 2018 ). α-ketonic acids originated from glycolysis and TCA cycle by glucose could further react with –NH 2 producing amino acids, along with the formation of HAs with the help of pyruvate decarboxylase and dehydrogenase in Harris pathway (Lilly et al 2006 ; Sun et al 2019 ). Whereas in Ehrlich pathway, α-ketonic acids are generated from amino acids derived from the protein in Saccharomyces .…”

Section: Introductionmentioning

confidence: 99%

Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation

et al. 2022

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Higher alcohols (HAs) are abundant compounds that provide important flavors in Huangjiu, but they also cause hangover. Previous studies have shown the production of HAs to be related to yeast, but the correlations between HAs and other microorganisms are rarely reported. In this study, we detected changes in levels of HAs and microbial dynamics during the Huangjiu fermentation process. Relationships were characterized using Pearson’s correlation coefficient. The functional core HA-producing bacteria were selected by bidirectional orthogonal partial least squares (O2PLS). The result showed that 2-methyl-1-propanol, phenethyl alcohol and 3-methyl-1-butanol were the principle HAs present at high levels. Lactococcus and Saccharomyces were predominant at the genus level of bacteria and fungi, respectively. A total of 684 correlations between HAs and microorganisms were established. Five genera were screened as functional core HA-producing bacteria. Our findings might provide some new inspiration for controlling the content of HAs, enhancing international prestige and market expansion of Huangjiu.

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Identification by comparative transcriptomics of core regulatory genes for higher alcohol production in a top-fermenting yeast at different temperatures in beer fermentation

Cited by 20 publications

References 57 publications

GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae

GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation

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