Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae

Microbial Cell Factories

Research

Pilar Morales¹  José Antonio Curiel¹  Alda Joao Rodrigues¹  Jordi Tronchoni¹  Ramón Gonzalez¹  Zoel Salvadó¹  Manuel Quirós² 

[1] Consejo Superior de Investigaciones Científicas-Universidad de La Rioja-Gobierno de La Rioja, Departamento de Enología, Instituto de Ciencias de la Vid y del Vino, Finca La Grajera, Ctra. De Burgos Km. 6, 26007, Logroño, La Rioja, Spain;Consejo Superior de Investigaciones Científicas-Universidad de La Rioja-Gobierno de La Rioja, Departamento de Enología, Instituto de Ciencias de la Vid y del Vino, Finca La Grajera, Ctra. De Burgos Km. 6, 26007, Logroño, La Rioja, Spain;Evolva Biotech A/S, Copenhagen Ø, Denmark;

关键词: Aerobic fermentation;    Crabtree effect;    Volatile acidity;    Alcohol level reduction;    Carbon catabolite derepression;    Wine;   

DOI  :  10.1186/s12934-016-0555-y

 received in 2016-09-05, accepted in 2016-09-07,  发布年份 2016

来源: Springer

【 摘 要 】

BackgroundAerobic fermentation of grape must, leading to respiro-fermentative metabolism of sugars, has been proposed as way of reducing alcohol content in wines. Two factors limit the usefulness of Saccharomyces cerevisiae for this application, the Crabtree effect, and excess volatile acidity under aerobic conditions. This work aimed to explore the impact on ethanol acetate production of different S. cerevisiae strains deleted for genes previously related with the Crabtree phenotype.ResultsRecombinant strains were constructed on a wine industrial genetic background, FX10. All yeast strains, including FX10, showed respiro-fermentative metabolism in natural grape must under aerobic conditions, as well as a concomitant reduction in ethanol yield. This indicates that the Crabtree effect is not a major constrain for reaching relevant respiration levels in grape must. Indeed, only minor differences in ethanol yield were observed between the original and some of the recombinant strains. In contrast, some yeast strains showed a relevant reduction of acetic acid production. This was identified as a positive feature for the feasibility of alcohol level reduction by respiration. Reduced acetic acid production was confirmed by a thorough analysis of these and some additional deletion strains (involving genes HXK2, PYK1, REG1, PDE2 and PDC1). Some recombinant yeasts showed altered production of glycerol and pyruvate derived metabolites.ConclusionsREG1 and PDC1 deletion strains showed a strong reduction of acetic acid yield in aerobic fermentations. Since REG1 defective strains may be obtained by non-GMO approaches, these gene modifications show good promise to help reducing ethanol content in wines.

【 授权许可】

CC BY   
© The Author(s) 2016