Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China.
Angie's Yeast Co., Ltd., Yichang, 443000, China.
World J Microbiol Biotechnol. 2023 Sep 15;39(11):307. doi: 10.1007/s11274-023-03743-9.
Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain Pichia kudriavzevii, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity. Results showed that P. kudriavzevii gene function was concentrated in biosynthetic capacity, metabolic capacity, amino acid translocation capacity, glycoside hydrolysis capacity and transfer capacity. Additionally, acyltransferase and kinase were predicted as active sites contributing to P. kudriavzevii high ester production. We further compared the volatile composition differences between P. kudriavzevii and Saccharomyces cerevisiae through Headspace solid-phase microextraction-gas Chromatography-mass spectrometry (HS-SPME-GC-MS), revealing P. kudriavzevii produced 3.5 times more esters than S. cerevisiae. Overall, our findings suggest that P. kudriavzevii had potential applications in the Baijiu brewing industry.
酯类被鉴定为中国白酒的主要挥发性风味化合物，对其质量和香气有重要影响。本研究集中于产酯能力高的酵母菌株毕赤酵母（Pichia kudriavzevii）。使用 GO、KEGG、KOG、CAZy 和 Pfam 数据库对全基因组序列进行注释和分析，以确定增强酯生产能力的遗传基础。结果表明，毕赤酵母的基因功能集中在生物合成能力、代谢能力、氨基酸转运能力、糖苷水解能力和转移能力上。此外，预测酰基转移酶和激酶是毕赤酵母高产酯的活性位点。我们通过顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）进一步比较了毕赤酵母和酿酒酵母之间的挥发性成分差异，结果表明毕赤酵母产生的酯比酿酒酵母多 3.5 倍。总的来说，我们的研究结果表明毕赤酵母在白酒酿造行业具有潜在的应用价值。
