Department of Nutrition Science and Dietetics, University of the Peloponnese, Antikalamos, 24100, Kalamata, Greece.
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100, Kalamata, Greece.
World J Microbiol Biotechnol. 2020 Jul 13;36(8):114. doi: 10.1007/s11274-020-02881-8.
Alcohol fermentation is a key process in wine, beer, alcoholic beverage production, bioethanol production by means of carbohydrate sources, and food industry byproducts. There are three key points in these kinds of processes determining their efficiency; enzymatic cellulose lysis into simple sugar molecules, alcohol fermentation rate, and ethanol tolerance of yeast cells. The first process is usually carried out by either the use of pure cellulolytic enzymes, which is a high cost procedure, or by the production of these enzymes from cellulolytic bacteria and filamentous fungi. Lately, Saccharomyces cerevisiae and several other yeasts were genetically modified to express recombinant cellulases in media or display them on the cell surface. Many studies have indicated that the genetic engineering of yeast cells can be a useful approach in increasing the alcoholic fermentation rate as well as their ethanol tolerance. These modifications could be the overexpression of a key protein using a strong promoter or the modification of a specific domain or amino acid which can also lead to the desired outcome. This review focuses on the modifications of a single protein and/or pathways that can lead to the augmentation of ethanol tolerance and alcoholic fermentation efficiency of Saccharomyces cerevisiae.
酒精发酵是葡萄酒、啤酒、酒精饮料生产、通过碳水化合物原料生产生物乙醇以及食品工业副产品的关键过程。这些过程的效率取决于三个关键点：纤维素酶将纤维素裂解成简单的糖分子、酒精发酵速度和酵母细胞的乙醇耐受性。第一个过程通常通过使用纯纤维素酶或从纤维素分解细菌和丝状真菌中生产这些酶来完成。最近，酿酒酵母和其他几种酵母被基因改造，以在培养基中表达重组纤维素酶或在细胞表面展示它们。许多研究表明，酵母细胞的基因工程可以是提高酒精发酵速度和乙醇耐受性的有效方法。这些修饰可以是使用强启动子过表达关键蛋白，也可以是修饰特定的结构域或氨基酸，也可以达到预期的效果。本文综述了单一蛋白质和/或途径的修饰，这些修饰可以提高酿酒酵母的乙醇耐受性和酒精发酵效率。
