|
|
|
 2010 ; 20(11):
1539~1545
| Author | jinjing Wang, Zhao-Yue Wang, Xiu-Ping He, Bo-Run Zhang |
|---|
| Affiliation | The 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. |
|---|
| Title | Construction 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 |
| Abstract | Glutathione 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. |
|---|
| Full-Text(PDF) |  |
|---|
| Keywords | industrial brewing yeast, beer aging, amylolytic activity, flavor |
|---|
| References |
| 1. |
Adamis, P. D. B., A. D. Panek, S. G. F. Leite, and E. C. A. Eleutherio. 2003 Factors involved with cadmium absorption by a wild-type strain of Saccharomyces cerevisiae. Braz. J. Microbiol 34: 55-60. : -
|
| 2. |
Back, W., O. Franz, and T. Nakamura. 2001 Das antioxidative potenzial von Bier. Brauwelt 141: 209-215. : -
|
| 3. |
Baur, X., Z. Chen, and I. Sander. 1994 Isolation and denomination of an important allergen in baking additives: α-Amylase from Aspergillus orizae (Asp O II). Clin. Exp. Allergy 24: 1465-1470. : -
|
| 4. |
Bergmeyer, H. V., K. Gacoehm, and M. Grassl. 1974 In H. V. Bergmeyer (ed.). Methods of Enzymatic Analysis, Vol. 2, pp. 428-429. Academic Press, NY. : -
|
| 5. |
Blandino, A., I. Caro, and D. Cantero. 1997 Comparative study of alcohol dehydrogenase activity of flor yeast extracts. Biotech. Lett. Comparative study of alcohol dehydrogenase activity of flor yeast extracts. Biotech. 19: 651-654
|
| 6. |
Cai, Y., Q. Mu, Z. Y. Wang, B. R. Zhang, and B. J. Yan. 2008 Construction of self-cloning industrial brewing yeast with highglutathione production and low ADH II enzyme activity. Microbiolgy 35: 1171-1175 [In Chinese] : -
|
| 7. |
Douglas, K. T. 1987 Mechanisms of action of glutathionedependent enzymes, pp. 103-167. In A. Meister (ed.). Advances in Enzymology. John Wiley & Sons, NY. : -
|
| 8. |
Eksteen, J. M., P. van Rensburg, R. R. C. Otero, and I. S. Pretorius. 2003 Starch fermentation by recombinant Saccharomyces cerevisiae strains expressing the α-amylase and glucoamylase genes from Lipomyces kononenkoae and Saccharomycopsis fibuligera. Biotechnol. Bioeng. Starch fermentation by recombinant Saccharomyces cerevisiae strains expressing the α-amylase and glucoamylase genes from Lipomyces kononenkoae and Saccharomycop 84: 639-646
|
| 9. |
Fan, X., X. He, X. Guo, N. Qu, Ch. Wang, and B. Zhang. 2004 Increasing glutathione formation by functional expression of γ- glutamylcysteine synthetase gene in Saccharomyces cerevisiae. Biotech. Lett. Increasing glutathione formation by functional expression of γ- glutamylcysteine synthetase gene in Saccharomyces cerevisiae. Biotech. 26: 415-417
|
| 10. |
Gange, M. A., F. Pinãga, S. Valleâs, D. Ramoân, and A. Querol. 1999 Aroma improving in microvinification processes by the use of a recombinant wine yeast strain expressing the Aspergillus nidulans xlnA gene. Int. J. Food Microbiol. 47: 171-178
|
| 11. |
Jiang, K., Q. Li, and G. X. Gu. 2007 Improvement of beer antistaling capability by genetically modifying industrial brewing yeast with high glutathione content. Chinese J. Biotechnol. Improvement of beer antistaling capability by genetically modifying industrial brewing yeast with high glutathione content. Chinese J. 23: 1071-1076
|
| 12. |
Kang, N. Y., J. N. Park, J. E. Chin, H. B. Lee, S. Y. Im, and S. Bai. 2003 Construction of an amylolytic industrial strain of Saccharomyces cerevisiae containing the Schwanniomyces occidentalis α-amylase gene. Biotech. Lett. Construction of an amylolytic industrial strain of Saccharomyces cerevisiae containing the Schwanniomyces occidentalis α-amylase gene. Biotech. 25: 1847-1851
|
| 13. |
Landaud, S., P. Lieben, and D. Picque. 1998 Quantitative analysis of diacetyl, pentanedione and their precursors during beer fermentation by an accurate GC/MS method. J. Inst. Brew. Quantitative analysis of diacetyl, pentanedione and their precursors during beer fermentation by an accurate GC/MS method. J. Inst. 104: 93-99
|
| 14. |
Li, H., C. X. Song, Y. Y. Wu, and W. J. Zhang. 2005 Correlation studies of beer resistant indexes and beer staling value. Liquormaking SciTechnol. Correlation studies of beer resistant indexes and beer staling value. 1: 57-60
|
| 15. |
Liu, X. F., Z. Y. Wang, J. J. Wang, Y. Lu, X. P. He, and B. R. Zhang. 2009 Expression of GAI gene and disruption of PEP4 gene in an industrial brewer’s yeast strain. Lett. Appl. Microbiol. Expression of GAI gene and disruption of PEP4 gene in an industrial brewer’s yeast strain. Lett. Appl. 49: 117-123
|
| 16. |
Liu, Z. R., G. Y. Zhang, Z. F. Long, and S. G. Liu. 2005 Heterologous expression of amylase gene from Saccharomycopsis fibuligera in an industrial strain of Saccharomyces Cerevisiae. Wuhan Univ. J. Nat. Sci. Heterologous expression of amylase gene from Saccharomycopsis fibuligera in an industrial strain of Saccharomyces Cerevisiae. Wuhan Univ. J. Nat. 10: 1041-1046
|
| 17. |
McTigue, K. M., R. Harris, and B. Hemphill. 2003 Screening and interventions for obesity in adults: Summary of the evidence for the U.S. Preventive Services Task Force. Ann. Int. Med. 139: 933-949
|
| 18. |
Miller, J. L., W. E. Glennon, and A. L. Burton. 1960 Measurement of carboxymethylcellulase activity. Anal. Biochem. Measurement of carboxymethylcellulase activity. Anal. 2: 127-132
|
| 19. |
Nieto, A., J. A. Prieto, and P. Sanz. 1999 Stable high-copy number integration of Aspergillus orizae α-amylase cDNA in an industrial baker’s yeast strain. Biotech. Progr. Stable high-copy number integration of Aspergillus orizae α-amylase cDNA in an industrial baker’s yeast strain. Biotech. 15: 459-466
|
| 20. |
Nogueira, F. N., D. N. Souza, and J. Nicolau. 2000 In vitro approach to evaluate potential harmful effects of beer on health. J. Dent. Res. In vitro approach to evaluate potential harmful effects of beer on health. J. Dent. 28: 271-276
|
| 21. |
Parsons, R. and R. Cope. 1983 The assessment and prediction of beer flavor stability. Proceedings of the Congress of the European Brewery Convention. Information Press, Oxford : -
|
| 22. |
Penninckx, M. J. 2002 An overview on glutathione in Saccharomyces versus non-conventional yeasts. FEMS Yeast Res. An overview on glutathione in Saccharomyces versus non-conventional yeasts. 2: 295-305
|
| 23. |
Pézer-Gonzalez, J. A., R. Gonzalez, A. Querol, J. Sendra, and D. Ramoón. 1993 Construction of a recombinant wine yeast strain expression β-(1,4)-endoglucanase and its use in microvinification processes. Appl. Environ. Microbiol. Construction of a recombinant wine yeast strain expression β-(1,4)-endoglucanase and its use in microvinification processes. Appl. Environ. 59: 2801-2806
|
| 24. |
Schiestl, R. H. and R. D. Gietz. 1989 High efficiency transformation of intact yeast cells using single stranded nucleic acids as a carrier. Curr. Genet. High efficiency transformation of intact yeast cells using single stranded nucleic acids as a carrier. Curr. 16: 339-346
|
| 25. |
Sun, J. S., W. J. Zhang, F. C. Jia , Y. Yang, Z. P. Lin, J. Z. Feng, P. Martin, and D. L. Wang. 2006 Disruption of brewer’s yeast alcohol dehydrogenase II gene and reduction of acetaldehyde content during brewery fermentation. J. Am. Soc. Brew. Chem. Disruption of brewer’s yeast alcohol dehydrogenase II gene and reduction of acetaldehyde content during brewery fermentation. J. Am. Soc. Brew. 64: 195-201
|
| 26. |
Van Rensburg, P., M. L. A. Strauss, M. G. Lambrechts, R. R. C. Otero, and I. S. Pretorius. 2007 The heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae. J. Appl. Microbiol. The heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae. J. Appl. 103: 2248-2257
|
| 27. |
Vilanova, M., P. Blanco, S. Cortéz, M. Castro, T. G. Villal, and C. Sieiro. 2000 Use of PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentation. J. Appl. Microbiol. Use of PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentation. J. Appl. 89: 876-883
|
| 28. |
Wang, J. J., Z. Y. Wang, X. F. Liu, X. N. Guo, X. P. He, P. C. Wensel, and B. R. Zhang. 2010. Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor. J. Microbiol. Biotechnol. doi 0910 10013 : -
|
| 29. |
Wang, Z. Y., X. P. He, W. H. Li, N. Liu, and B. R. Zhang. 2008 Construction of self-cloning brewing yeast with highglutathione and low-diacetyl production. Int. J. Food Sci. Tech. 43: 989-994
|
| 30. |
Wang, Z. Y., X. P. He, and B. R. Zhang. 2007 Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer’s yeast. Int. J. Food Microbiol. 119: 192-199
|
| 31. |
Wang, Z. Y., J. J. Wang, X. F. Liu, X. P. He, and B. R. Zhang. 2009 Recombinant industrial brewing yeast strains with ADH2 interruption using self-cloning GSH1+CUP1 cassette. FEMS Yeast Res. Recombinant industrial brewing yeast strains with ADH2 interruption using self-cloning GSH1+CUP1 cassette. 9: 574-581
|
| 32. |
Yan, M., Q. Li, and G. X. Gu. 2005 The estimation of endogenesis antioxidative activity of beer by DPPH radical scavenging capacity. Sci. Technol. Food Ind. 26: 82-83, 87. [In Chinese] : -
|
| 33. |
Zhang, J. N., X. P. He, X. N. Guo, N. Liu, and B. R. Zhang. 2005 Genetically modified industrial brewing yeast with highglutathione and low-diacetyl production. Chinese J. Biotechnol. Genetically modified industrial brewing yeast with highglutathione and low-diacetyl production. Chinese J. 21: 942-946
|
| 34. |
Zhang, Y., Z. Y. Wang, X. P. He, N. Liu, and B. R. Zhang. 2008 New industrial brewing yeast strains with ILV2 disruption and LSD1 expression. Int. J. Food Microbiol. 123: 18-24
|
| 35. |
Zhang, Y. X., Q. Li, W. Shen, Y. Xie, and G. X. Gu. 2008 Effects of knockout ECM25/YJL210W gene in brewing yeast on beer flavor stability. Chinese J. Biotechnol. Effects of knockout ECM25/YJL210W gene in brewing yeast on beer flavor stability. Chinese J. 24: 1420-1427
|
| 36. |
Zhao, L. J., D. L. Wang, Y. L. Cheng, J. Z. Zhou, and B. G. Ge. 2006 Study on the control of aldehyde content in beer by molecular biological measures. Liquor-making Sci. Technol. Study on the control of aldehyde content in beer by molecular biological measures. Liquor-making Sci. 1: 45-47
|
|
|
|
|
|
