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Construction of dextrin and isomaltose-assimilating brewer’s yeasts for production of low-carbohydrate beer

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Abstract

Most Saccharomyces spp. cannot degrade or ferment dextrin, which is the second most abundant carbohydrate in wort for commercial beer production. Dextrin-degrading brewer’s bottom and top yeasts expressing the glucoamylase gene (GAM1) from Debaryomyces occidentalis were developed to produce low-carbohydrate (calorie) beers. GAM1 was constitutively expressed in brewer’s yeasts using a rDNA-integration system that contained yeast CUP1 gene coding for copper resistance as a selective marker. The recombinants secreted active glucoamylase, displaying both α-1,4- and α-1,6-debranching activities, that degraded dextrin and isomaltose and consequently grew using them as sole carbon source. One of the recombinant strains expressing GAM1 hydrolyzed 96 % of 2 % (w/v) dextrin and 98 % of 2 % (w/v) isomaltose within 5 days of growth. Growth, substrate assimilation, and enzyme activity of these strains were characterized.

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Acknowledgments

Jin-Yeong Park was supported by the second stage of the Brain Korea 21 Project.

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Authors and Affiliations

  1. Department of Biological Sciences, College of Natural Sciences, Chonnam National University, Gwangju, 500-757, South Korea

    Jin-Yeong Park, Ja-Yeon Lee, Seung-Hyun Choi, Il-Chul Kim, Hwanghee Blaise Lee & Suk Bai

  2. Department of Microbiology, College of Medicine, Seonam University, Namwon, Chunpook, South Korea

    Hyun-Mi Ko

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  1. Jin-Yeong Park
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  2. Ja-Yeon Lee
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  3. Seung-Hyun Choi
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  4. Hyun-Mi Ko
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  5. Il-Chul Kim
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  6. Hwanghee Blaise Lee
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  7. Suk Bai
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Correspondence to Suk Bai.

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Park, JY., Lee, JY., Choi, SH. et al. Construction of dextrin and isomaltose-assimilating brewer’s yeasts for production of low-carbohydrate beer. Biotechnol Lett 36, 1693–1699 (2014). https://doi.org/10.1007/s10529-014-1530-5

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  • DOI: https://doi.org/10.1007/s10529-014-1530-5

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