Development of Industrial Brewing Yeast with Low Acetaldehyde Production and Improved Flavor Stability
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Higher acetaldehyde concentration in beer is one of the main concerns of current beer industry in China. Acetaldehyde is always synthesized during beer brewing by the metabolism of yeast. Here, using ethanol as the sole carbon source and 4-methylpyrazole as the selection marker, we constructed a new mutant strain with lower acetaldehyde production and improved ethanol tolerance via traditional mutagenesis strategy. European Brewery Convention tube fermentation tests comparing the fermentation broths of mutant strain and industrial brewing strain showed that the acetaldehyde concentration of mutant strain was 81.67 % lower, whereas its resistant staling value was 1.0-fold higher. Owing to the mutation, the alcohol dehydrogenase activity of the mutant strain decreased to about 30 % of the wild-type strain. In the meantime, the fermentation performance of the newly screened strain has little difference compared with the wild-type strain, and there are no safety problems regarding the industrial usage of the mutant strain. Therefore, we suggest that the newly screened strain could be directly applied to brewing industry.
KeywordsIndustrial brewing yeast Acetaldehyde Traditional mutagenesis 4-Methylpyrazole
This study was financially supported by the program for New Century Excellent Talents in University of China (no. NCET-10-0453), National Basic Research Program of China (973 program, no. 2010CB735706), the National High Technology Research and Development Program 863 (no. 2012AA021303), National Science Foundation (no. 31271919), and Program of Introducing Talents of Discipline to Universities (no. 111-2-06).
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