Journal of Microbiology and Biotechnology
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2010 ; 20(11): 1539~1545

Authorjinjing Wang, Zhao-Yue Wang, Xiu-Ping He, Bo-Run Zhang
AffiliationThe Laboratory of Molecular Genetics and Breeding of Yeasts, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, P. R. China,BBEL, Washington State University, Pullman, WA 99163, U.S.A.
TitleConstruction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor
PublicationInfo J. Microbiol. Biotechnol.2010 ; 20(11): 1539~1545
AbstractGlutathione in beer works as the main antioxidant compounds which correlates with beer flavor stability. High residual sugars in beer contribute to major non-volatile components which correlate to high caloric content. In this work, Saccharomyces cerevisiae GSH1 gene encoding glutamylcysteine synthetase and Scharomycopsis fibuligera ALP1 gene encoding α-amylase were co-expressed in industrial brewing yeast strain Y31 targeting at α-acetolactate synthase (AHAS) gene (ILV2) and alcohol dehydrogenase gene (ADH2), and new recombinant strain TY3 was constructed. The glutathione content from the fermentation broth of TY3 increased to 43.83 mg/l compared to 33.34 mg/l from Y31. The recombinant strain showed high α-amylase activity and utilized more than 46% of starch after 5 days growing on starch as sole carbon source. European Brewery Convention tube fermentation tests comparing the fermentation broth of TY3 and Y31 showed that the flavor stability index increased to 1.3 fold and residual sugar concentration were reduced by 76.8%, respectively. Due to the interruption of ILV2 gene and ADH2 gene, the amounts of off-flavor compounds diacetyl and acetaldehyde were reduced by 56.93% and 31.25%, comparing with the amounts of these from Y31 fermentation broth. In addition, as no drug-resistance genes were introduced to new recombinant strain, consequently, it should be more suitable for use in beer industry because of its better flavor stability and other beneficial characteristics.
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Keywordsindustrial brewing yeast, beer aging, amylolytic activity, flavor
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