Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China.
J Agric Food Chem. 2017 Aug 16;65(32):6936-6942. doi: 10.1021/acs.jafc.7b01974. Epub 2017 Aug 7.
In red wine, the contents of higher alcohols and ethyl carbamate (EC) are two significant health concerns. To reduce the production of higher alcohols by wine yeast YZ22 with low production of EC, one BAT2 was replaced by a BAT1 expression cassette first and then another BAT2 was deleted to obtain the mutant SYBB3. Real-time quantitative PCR showed that the relative expression level of BAT1 in SYBB3 improved 28 times compared with that in YZ22. The yields of isobutanol and 3-methyl-1-butanol produced by mutant SYBB3 reduced by 39.41% and 37.18% compared to those by the original strain YZ22, and the total production of higher alcohols decreased from 463.82 mg/L to 292.83 mg/L in must fermentation of Cabernet Sauvignon. Meanwhile, there were no obvious differences on fermentation characteristics of the mutant and parental strain. This research has suggested an effective strategy for decreasing production of higher alcohols in Saccharomyces cerevisiae.
在红葡萄酒中，高级醇和氨基甲酸乙酯（EC）的含量是两个重要的健康关注点。为了降低产 EC 量低的葡萄酒酵母 YZ22 产生的高级醇，首先用一个 BAT1 表达盒替换一个 BAT2，然后再删除另一个 BAT2，从而获得突变体 SYBB3。实时定量 PCR 显示，与 YZ22 相比，SYBB3 中的 BAT1 的相对表达水平提高了 28 倍。与原始菌株 YZ22 相比，突变体 SYBB3 产生的异丁醇和 3-甲基-1-丁醇的产量分别降低了 39.41%和 37.18%，赤霞珠葡萄汁的总高级醇产量从 463.82 毫克/升降低到 292.83 毫克/升。同时，突变体和亲本菌株的发酵特性没有明显差异。这项研究为降低酿酒酵母中高级醇的产量提供了一种有效的策略。
