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Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum

  • Fermentation, Cell Culture and Bioengineering - Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

As a byproduct of yeast valine metabolism during fermentation, diacetyl can produce a buttery aroma in wine. However, high diacetyl concentrations generate an aromatic off-flavor and poor quality in wine. 2,3-Butanediol dehydrogenase encoded by BDH1 can catalyze the two reactions of acetoin from diacetyl and 2,3-butanediol from acetoin. BDH2 is a gene adjacent to BDH1, and these genes are regulated reciprocally. In this study, BDH1 and BDH2 were overexpressed in Saccharomyces uvarum to reduce the diacetyl production of wine either individually or in combination. Compared with those in the host strain WY1, the diacetyl concentrations in the recombinant strains WY1-1 with overexpressed BDH1, WY1-2 with overexpressed BDH2 alone, and WY1-12 with co-overexpressed BDH1 and BDH2 were decreased by 39.87, 33.42, and 46.71%, respectively. BDH2 was only responsible for converting diacetyl into acetoin, but not for the metabolic pathway of acetoin to 2,3-butanediol in S. uvarum. This study provided valuable insights into diacetyl reduction in wine.

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Acknowledgements

The current study was financially supported by the National High Technology Research and Development Program of China (863 Program) (2012AA022108), the National Natural Science Foundation of China (31271916), and the Key Technologies R & D Program of Tianjin (Grant no. 15ZCZDNC00110).

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Authors and Affiliations

  1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13ST. TEDA, Tianjin, 300457, China

    Ping Li, Xuewu Guo, Tingting Shi, Zhihui Hu, Yefu Chen, Liping Du & Dongguang Xiao

  2. Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, China

    Ping Li, Xuewu Guo, Zhihui Hu, Yefu Chen, Liping Du & Dongguang Xiao

  3. Department of Life Science, Qilu Normal University, Jinan, 250013, China

    Tingting Shi

  4. College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin, 300457, China

    Xuewu Guo & Dongguang Xiao

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  1. Ping Li
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  2. Xuewu Guo
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Correspondence to Xuewu Guo or Dongguang Xiao.

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This manuscript is in compliance with Ethical Standards. This manuscript does not contain any studies with human participants or animals performed by any of the authors.

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Li, P., Guo, X., Shi, T. et al. Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum . J Ind Microbiol Biotechnol 44, 1541–1550 (2017). https://doi.org/10.1007/s10295-017-1976-2

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