Hansen J, Kielland-Brandt M C
Carlsberg Research Laboratory, Denmark.
Nat Biotechnol. 1996 Nov;14(11):1587-91. doi: 10.1038/nbt1196-1587.
Sulfite is widely used as an antioxidant in food production. In beer brewing, sulfite has the additional role of stabilizing the flavor by forming adducts with aldehydes. Inadequate amounts of sulfite are sometimes produced by brewer's yeasts, so means of controlling the sulfite production are desired. In Saccharomyces yeasts, MET10 encodes a subunit of sulfite reductase. Partial or full elimination of MET10 gene activity in a brewer's yeast resulted in increased sulfite accumulation. Beer produced with such yeasts was quite satisfactory and showed increased flavor stability.
亚硫酸盐在食品生产中被广泛用作抗氧化剂。在啤酒酿造中，亚硫酸盐还具有通过与醛类形成加合物来稳定风味的作用。酿酒酵母有时产生的亚硫酸盐量不足，因此需要控制亚硫酸盐产生的方法。在酿酒酵母中，MET10编码亚硫酸盐还原酶的一个亚基。在酿酒酵母中部分或完全消除MET10基因活性会导致亚硫酸盐积累增加。用这种酵母生产的啤酒相当令人满意，并且风味稳定性增强。
