Surface-engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

Cejnar, Rudolf; Hložková, Kateřina; Kotrba, Pavel; Dostálek, Pavel

doi:10.1007/s10529-016-2205-1

Cited by 6 publications

(3 citation statements)

References 21 publications

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“…It was approximately 30% lower compared with control yeasts. However, the tolerance of consumers to recombinant yeasts containing bacterial genes is still very low, which strengthens the need for new strategies focusing on the engineering of the original yeast’s metabolic pathways, enhancing valine biosynthesis from α-acetolactate [78].…”

Section: Complementary Beer Volatile Compoundsmentioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

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The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

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Section: Complementary Beer Volatile Compoundsmentioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

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“…Similarly, Saccharomyces cerevisiae with a truncated active ALDC from Acetobacter aceti ssp. xylinum attached to the cell wall using the C-terminal anchoring domain of α-agglutinin decreased the diacetyl concentration by 30% as compared with control yeasts displaying only the anchoring domain [45].…”

Section: Introduction Of α-Acetolactate Decarboxylase Enzyme Gene To ...mentioning

confidence: 95%

Diacetyl Production During Brewing and its Management Through Process Optimization and Molecular Evolution of Yeast

Bitew,

Andualem

2024

New Advances in Saccharomyces

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Diacetyl is butter-tasting off-flavor compound produced as by-product of yeast valine metabolism during brewery fermentation. Yeasts produce diacetyl during primary fermentation and then reabsorb it in secondary fermentation. This causes a non-productive lengthy maturation period, which is costly. Several strategies have been proposed to manage diacetyl and improve the productivity of brewery industries. This review aimed to assess diacetyl production and proposed strategies to manage diacetyl production during brewing. Diacetyl production and its amount in the green beer are influenced by brewing condition and type of strain used. Green beer conditioning and brewing process optimization are regarded as simple and feasible approaches. However, these have their own inherent drawbacks. On the other hand, a plethora of researches declared that genetic manipulation of yeasts is an effective strategy in reducing diacetyl amount and ultimately to shorten the maturation period and thereby maximize profitability of brewery industries. But the applicability genetic engineering limited, due to firm regulation of utilization of genetically modified organisms in food processing industries. Therefore, though extensive research was done on identifying and understanding factors which influence yeast diacetyl formation and reduction, diacetyl management is persisting as a challenge in brewing systems.

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“…-Improve beer quality, either by trying to obtain strains that modify the metabolism of active sensory compounds (mainly oriented to the elimination, as far as possible, of diacetyl) [35,36]; strains oriented to improve foam stability and quality [37]; or the brightness of beer [38].…”

Section: Targeted Metabolic Engineeringmentioning

confidence: 99%

Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

Astola

Durán‐Guerrero

Díaz

et al. 2023

Eur Food Res Technol

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The brewing industry has experienced a significant boom in recent years through the emergence of, on the one hand, craft breweries that produce beers with unique organoleptic characteristics, and, on the other hand, the brewing of a significant number of beers using hybridized or genetically modified microorganisms with the aim of improving both the brewing processes and the final products. This review covers the influence from yeast strains on the organoleptic properties of the final beers and also the main hybridization and genetic modification methods applied to such yeast strains with the aim of improving the sensory characteristics of the product obtained and/or the brewing process. Different approaches to the phenotypic modification of the yeasts used in beer brewing have arisen in recent years. These are dealt with in this work, with special emphasis on the methodology followed as well as on the effects of the same on the brewing process and/or on the final product.

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Surface-engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

Abstract: Since modification of yeasts with ALDC variants did not affect their fermentation performance, the display of α-acetolactate decarboxylase activity is an effective approach to decrease the formation of diacetyl during beer fermentation.

Cited by 6 publications

References 21 publications

Beer Molecules and Its Sensory and Biological Properties: A Review

Beer Molecules and Its Sensory and Biological Properties: A Review

Diacetyl Production During Brewing and its Management Through Process Optimization and Molecular Evolution of Yeast

Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

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