Biotechnology Letters

, Volume 38, Issue 12, pp 2145–2151 | Cite as

Surface-engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

  • Rudolf Cejnar
  • Kateřina Hložková
  • Pavel Kotrba
  • Pavel Dostálek
Original Research Paper

Abstract

Objectives

To convert α-acetolactate into acetoin by an α-acetolactate decarboxylase (ALDC) to prevent its conversion into diacetyl that gives beer an unfavourable buttery flavour.

Results

We constructed a whole Saccharomyces cerevisiae cell catalyst with a truncated active ALDC from Acetobacter aceti ssp xylinum attached to the cell wall using the C-terminal anchoring domain of α-agglutinin. ALDC variants in which 43 and 69 N-terminal residues were absent performed equally well and had significantly decreased amounts of diacetyl during fermentation. With these cells, the highest concentrations of diacetyl observed during fermentation were 30 % less than those in wort fermented with control yeasts displaying only the anchoring domain and, unlike the control, virtually no diacetyl was present in wort after 7 days of fermentation.

Conclusions

Since modification of yeasts with ALDC variants did not affect their fermentation performance, the display of α-acetolactate decarboxylase activity is an effective approach to decrease the formation of diacetyl during beer fermentation.

Keywords

Acetobacter aceti Acetoin α-Acetolactate α-Acetolactate decarboxylase Beer Diacetyl Saccharomyces cerevsiae 

Supplementary material

10529_2016_2205_MOESM1_ESM.docx (203 kb)
Supplementary material 1 (DOCX 203 kb)

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Copyright information

© Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  1. 1.Department of Biotechnology, Faculty of Food and Biochemical TechnologyUniversity of Chemistry and Technology, PraguePrague 6-DejviceCzech Republic
  2. 2.Department of Biochemistry and Microbiology, Faculty of Food and Biochemical TechnologyUniversity of Chemistry and Technology, PraguePrague 6-DejviceCzech Republic

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