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Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

  • Genetics and Molecular Biology of Industrial Organisms
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.

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Acknowledgments

The authors are grateful to Hegemann JH (Heinrich-Heine-University Düsseldorf) for providing the plasmid used in this study. This work was supported by Changjiang Scholars and Innovative Research Team in University (IRT1166), the National Natural Science Foundation of China (31471724), Major Project of Research Program on Applied Fundamentals and Advanced Technologies of Tianjin (14JCZDJC32900), and the Natural Science Foundation of Tianjin University of Science and Technology (Grant No. 20130110).

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Authors and Affiliations

  1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People’s Republic of China

    Cui-Ying Zhang, Ya-Nan Qi, Hong-Xia Ma, Wei Li, Long-Hai Dai & Dong-Guang Xiao

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  1. Cui-Ying Zhang
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  2. Ya-Nan Qi
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  3. Hong-Xia Ma
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Correspondence to Cui-Ying Zhang.

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Zhang, CY., Qi, YN., Ma, HX. et al. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases. J Ind Microbiol Biotechnol 42, 617–625 (2015). https://doi.org/10.1007/s10295-015-1583-z

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  • DOI: https://doi.org/10.1007/s10295-015-1583-z

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