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Enhanced Production of β-Carotene by Recombinant Industrial Wine Yeast Using Grape Juice as Substrate

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Abstract

In this study, both recombinant Saccharomyces cerevisiae T73-63 and FY-09 derived from the industrial wine yeast T73-4 and laboratory yeast FY1679-01B, respectively, were constructed and compared for their β-carotene production in real grape juice. The results showed that highest β-carotene content (5.89 mg/g) was found in strain T73-63, which was 2.1 fold higher than that of strain FY-09. Although the cell growth was inhibited by the metabolic burden induced by the production of heterogeneous β-carotene, the pigment yield in T73-63 was still 1.7 fold higher than that of FY-09. Furthermore, high contents of ergosterol and fatty acid were also observed in T73-63. These results suggest that industrial wine yeast has highly active metabolic flux in mevalonate pathway, which leads to more carbon flux into carotenoid branch compared to that of laboratory yeast. The results of this study collectively suggest that in the application of recombinant strains to produce carotenoid using agro-industrial by-products as substrate, the suitable host strains should have active mevalonate pathway. For this purpose, the industrial wine yeast is a suitable candidate.

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Acknowledgments

This research was supported by National Natural Science Foundation of China (No 31000811/C200207), the Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry (20101561) and the Fundamental Research Funds for the Central Universities (2010JS082). We also thank Dr Rene Verwaal in Netherland and Professor Marcelli del Olmo Muñoz in Spain for kindly providing the vector YIplac211 and wine yeast T73-4 used in the experiment, respectively.

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Authors and Affiliations

  1. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People’s Republic of China

    Guo-liang Yan, Heng-yu Liang, Chang-qing Duan & Bei-zhong Han

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  1. Guo-liang Yan
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  2. Heng-yu Liang
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  3. Chang-qing Duan
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  4. Bei-zhong Han
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Correspondence to Bei-zhong Han.

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Heng-yu Liang has the equal contribution of this study.

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Yan, Gl., Liang, Hy., Duan, Cq. et al. Enhanced Production of β-Carotene by Recombinant Industrial Wine Yeast Using Grape Juice as Substrate. Curr Microbiol 64, 152–158 (2012). https://doi.org/10.1007/s00284-011-0047-6

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  • DOI: https://doi.org/10.1007/s00284-011-0047-6

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