Regulation of <i>Saccharomyces cerevisiae</i> genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

Li, Wei; Wang, Jianhui; Zhang, Cuiying; Ma, Hong-Xia; Xiao, Dongguang

doi:10.1007/s10295-017-1907-2

Cited by 43 publications

(32 citation statements)

References 37 publications

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“…Because of the extra addition of the PGK1 terminator and the synergetic effect of simultaneous overexpression of the three genes, the ethyl acetate production of the final engineering strain increased more than 60-fold compared to the original strain. This result is far superior to the ethyl acetate production (tenfold to 20-fold) in previous studies [6,7]. At the same time, the promotion and superposition effects of CAB2, ACS2, and ATF1 genes were confirmed for the first time.…”

Section: Discussionmentioning

confidence: 44%

Increase ethyl acetate production in Saccharomyces cerevisiae by genetic engineering of ethyl acetate metabolic pathway

Dong

Wang

et al. 2019

Journal of Industrial Microbiology and Biotechnology

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Ethyl acetate has attracted much attention as an important chemical raw material and a flavor component of alcoholic beverages. In this study, the biosynthetic pathway for the production of ethyl acetate in Chinese liquor yeast was unblocked. In addition to engineering Saccharomyces cerevisiae to increased intracellular CoA and acetyl-CoA levels, we also increased the combining efficiency of acetyl-CoA to ethanol. The genes encoding phosphopantothenate-cysteine ligase, acetyl-CoA synthetase, and alcohol acetyltransferase were overexpressed by inserting the strong promoter PGK1p and the terminator PGK1t, respectively, and then combine them. Our results finally showed that the ethyl acetate levels of all engineering strains were improved. The final engineering strain CLy12a-ATF1-ACS2-CAB2 had a significant increase in ethyl acetate yield, reaching 610.26 (± 14.28) mg/L, and the yield of higher alcohols was significantly decreased. It is proved that the modification of ethyl acetate metabolic pathway is extremely important for the production of ethyl acetate from Saccharomyces cerevisiae.

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Section: Discussionmentioning

confidence: 44%

Increase ethyl acetate production in Saccharomyces cerevisiae by genetic engineering of ethyl acetate metabolic pathway

Dong

Wang

et al. 2019

Journal of Industrial Microbiology and Biotechnology

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“…Higher alcohols, such as isobutanol and isoamyl alcohol, at moderate levels contribute to the flavor of many alcoholic drinks, whereas excess levels may be a health hazard ( Lachenmeier et al, 2008 ; Styger et al, 2011 ; Zhu et al, 2016 ), and thus, the amount present in alcoholic drinks should be controlled ( Jin et al, 2017 ; Li et al, 2017 ). Higher alcohols are secondary metabolites of yeast during alcoholic fermentation, and are primarily synthesized by the catabolism of amino acids, also known as the Ehrlich pathway ( Hazelwood et al, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu

2020

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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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“… 1 , 2 Liquor has a complex aroma mainly because of the esters. 3 , 4 Chinese Jiuqu provides multiple saccharifying enzymes for the simultaneous saccharification and fermentation processes. 5 By taking Jiuqu as the saccharification and fermentation starter, Baijiu is made by the major steps that involves cooking, saccharification, fermentation, distillation, aging, and blending.…”

Section: Introductionmentioning

confidence: 99%

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit

Xiong

Zhao

et al. 2020

ACS Omega

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Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.

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Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

Cited by 43 publications

References 37 publications

Increase ethyl acetate production in Saccharomyces cerevisiae by genetic engineering of ethyl acetate metabolic pathway

Increase ethyl acetate production in Saccharomyces cerevisiae by genetic engineering of ethyl acetate metabolic pathway

Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit

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