Interdepartmental Research Group on Metabolic Engineering, Federal University of Pernambuco, Recife, Brazil.
World J Microbiol Biotechnol. 2012 Jul;28(7):2473-8. doi: 10.1007/s11274-012-1054-x. Epub 2012 Apr 22.
The yeast Dekkera bruxellensis possesses important physiological traits that enable it to grow in industrial environments as either spoiling yeast of wine production or a fermenting strain used for lambic beer, or fermenting yeast in the bioethanol production process. In this work, in silico analysis of the Dekkera genome database allowed the identification of two paralogous genes encoding for phenylpyruvate decarboxylase (DbARO10) that represents a unique trait among the hemiascomycetes. The molecular analysis of the theoretical protein confirmed its protein identity. Upon cultivation of the cell in medium containing phenylpyruvate, both increases in gene expression and in phenylpyruvate decarboxylase activity were observed. Both genes were differentially expressed depending on the culture condition and the type of metabolism, which indicated the difference in the biological function of their corresponding proteins. The importance of the duplicated DbARO10 genes in the D. bruxellensis genome was discussed and represents the first effort to understand the production of flavor by this yeast.
酵母德克氏毕赤酵母具有重要的生理特性，使其能够在工业环境中生长，既可以作为葡萄酒生产中的腐败酵母，也可以作为拉比克啤酒的发酵菌株，还可以作为生物乙醇生产过程中的发酵酵母。在这项工作中，通过对德克氏毕赤酵母基因组数据库的计算机分析，鉴定出两个编码苯丙酮酸脱羧酶（DbARO10）的基因，这在半子囊菌中是一个独特的特征。对理论蛋白的分子分析证实了其蛋白的身份。当细胞在含有苯丙酮酸的培养基中培养时，观察到基因表达和苯丙酮酸脱羧酶活性的增加。两个基因的表达水平根据培养条件和代谢类型的不同而有所差异，这表明它们相应的蛋白质具有不同的生物学功能。讨论了 D. bruxellensis 基因组中复制的 DbARO10 基因的重要性，这是首次尝试了解该酵母产生风味的机制。
