Effects of IAH1 Gene Deletion on the Profiles of Chinese Yellow Rice Wine
Acetate esters are the representative flavor-active esters responsible for the fruity odors of Chinese yellow rice wine. The IAH1 gene, encoding an ester-hydrolyzing esterase, was deleted in the industrial Saccharomyces cerevisiae RY-1, and the engineered
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Effects of IAH1 Gene Deletion on the Profiles of Chinese Yellow Rice Wine Longhai Dai, Cuiying Zhang, Jianwei Zhang, Yanan Qi and Dongguang Xiao
Abstract Acetate esters are the representative flavor-active esters responsible for the fruity odors of Chinese yellow rice wine. The IAH1 gene, encoding an esterhydrolyzing esterase, was deleted in the industrial Saccharomyces cerevisiae RY1, and the engineered strain IY-1 was obtained. Then, Chinese yellow rice wine brewing was simulated using the parental strain RY-1 and the engineered strain IY-1, respectively. The results showed that after 6 days of fermentation, fermentation profiles as well as components of the resulting yellow rice wine were so similar except for the ethyl acetate production. The content of ethyl acetate in the yellow rice wine fermented with IY-1 was 47.4 mgL-1 which increased by 46.3 % than that of the parental strain RY-1, while isoamyl acetate and isobutyl acetate were not detected in both RY-1 and IY-1. The results demonstrate that deletion of IAH1 gene in industrial yeast strain could increase ethyl acetate production in Chinese yellow rice wine. Keywords Saccharomyces cerevisiae rice wine
IAH1 Ethyl acetate Chinese yellow
42.1 Introduction Chinese yellow rice wine is one of the most three ancient wines in the world, which has its distinct flavor, high nutrition, and health functions. In Chinese yellow rice wine brewing, rice starch is saccharified by the mixed strains of koji and then the liberated glucose is fermented to ethanol by Saccharomyces L. Dai C. Zhang (&) J. Zhang Y. Qi D. Xiao Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China e-mail: [email protected]
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 249, DOI: 10.1007/978-3-642-37916-1_42, Ó Springer-Verlag Berlin Heidelberg 2014
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cerevisiae. The two steps proceed simultaneously, which is a characteristic compared with the fermentation system of other alcohol production in the world. During fermentation processes, yeast cells produce a broad range of aroma-active substances which greatly affect the complex flavor of Chinese yellow rice wine [1– 7]. Though formed only in trace amount, acetate esters are the most important contributor of all the flavor-active to the odor, they are responsible for the highly desired fruity character of Chinese yellow rice wine [8–11]. Acetate esters in Chinese yellow rice wine are mainly ethyl acetate (solvent-like aroma) and trace amount of isoamyl acetate (banana flavor) and isobutyl acetate (fruity-like aroma), which are produced in the primary fermentation [12–15]. These esters are synthesized from correlated alcohol and acetyl coenzyme A (CoA) by alcohol acetyltransferase (AATFase) in yeast, and hydrolyzed
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