Ye Kejia, Wu Haobo, Liu Chunfeng, Niu Chengtuo, Zheng Feiyun, Li Qi, Wang Jinjing
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University Wuxi 214122, Jiangsu, China.
Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Sheng Wu Gong Cheng Xue Bao. 2023 Aug 25;39(8):3451-3463. doi: 10.13345/j.cjb.220790.
Yeast autolysis affects the flavor and quality of beer. The regulation of yeast autolysis is a need for industrial beer production. Previous studies on brewer's yeast autolysis showed that the citric acid cycle-related genes had a great influence on yeast autolysis. To explore the contribution of isocitrate dehydrogenase genes in autolysis, the and genes were destroyed or overexpressed in typical lager yeast Pilsner. The destruction of gene improved the anti-autolytic ability of yeast, and the anti-autolytic index after 96 h autolysis was 8.40, 1.5 times higher than that of the original strain. The destruction of gene increased the supply of nicotinamide adenine dinucleotide phosphate (NADPH) and the NADPH/NADP ratio was 1.94. After fermentation, intracellular ATP level was 1.8 times higher than that of the original strain, while reactive oxygen species (ROS) was reduced by 10%. The destruction of gene resulted in rapid autolysis and a decrease in the supply of NADPH. Anti-autolytic index after 96 h autolysis was 4.03 and the NADPH/NADP ratio was 0.89. After fermentation, intracellular ATP level was reduced by 8% compared with original strain, ROS was 1.3 times higher than that of the original strain. The results may help understand the regulation mechanism of citric acid cycle-related genes on yeast autolysis and provide a basis for the selection of excellent yeast with controllable anti-autolytic performance.
