Expression of the Gene Lg-ATF1 Encoding Alcohol Acetyltransferases from Brewery Lager Yeast in Chinese Rice Wine Yeast
Brewery lager yeast has a homologous gene of ATF1 called Lg-ATF1 which encodes alcohol acetyltransferase, the most important enzyme for acetate esters synthesis. But only ATF1 gene exists in Chinese rice wine yeast. In this study, the Lg-ATF1 gene was clo
- PDF / 261,754 Bytes
- 9 Pages / 439.37 x 666.142 pts Page_size
- 2 Downloads / 189 Views
Expression of the Gene Lg-ATF1 Encoding Alcohol Acetyltransferases from Brewery Lager Yeast in Chinese Rice Wine Yeast Jianwei Zhang, Cuiying Zhang, Jianxun Wang, Longhai Dai and Dongguang Xiao Abstract Brewery lager yeast has a homologous gene of ATF1 called Lg-ATF1 which encodes alcohol acetyltransferase, the most important enzyme for acetate esters synthesis. But only ATF1 gene exists in Chinese rice wine yeast. In this study, the Lg-ATF1 gene was cloned from brewery lager yeast S-6, and successfully expressed in the IAH1 site of Chinese rice wine yeast genome, under the regulation of the yeast phosphoglycerate kinase I gene promoter (PGK1P) and terminator (PGK1T). Subsequently, the esters formation of the recombinant and control strain was monitored by gas chromatography. The results indicated that the expression of the Lg-ATF1 gene could improve the level of ethyl acetate and isoamyl acetate in Chinese rice wine yeast. The concentration of ethyl acetate and isoamyl acetate produced by the recombinant increased to 70.91 and 8.66 mg L-1, respectively. The observations can lead to the development of new strains of Chinese rice wine.
Keywords Acetate ester Alcohol acetyltransferase Ethyl acetate Isoamyl acetate Lg-ATF1
Chinese rice wine yeast
5.1 Introduction During fermentation the yeast produces two main categories of volatile esters, which are responsible for the highly desired fruity, candy, and perfume-like aroma character of liquor such as beer and Chinese yellow rice wine, including the acetate esters and the medium-chain fatty acid ethyl esters [1–9]. J. Zhang C. Zhang J. Wang L. Dai D. Xiao (&) Tianjin Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, 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_5, Ó Springer-Verlag Berlin Heidelberg 2014
43
44
J. Zhang et al.
The acetate esters, such as ethyl acetate (solvent-like aroma) and isoamyl acetate (banana flavor) [10–12] are major and important determinant of Chinese yellow rice wine flavor. These esters are assumed to be simultaneously synthesized from an alcohol and an acetyl CoA by alcohol acetyltransferase (AATFase) [13–15]. There are two main AATase in Chinese rice wine yeast, AATase I and AATase II, which are respectively encoded by ATF1 and ATF2. However, brewery lager yeast has a homologous gene of ATF1 gene called Lg-ATF1, which encodes another AATase, Lg-AATase I [16–22]. In this study, the Lg-ATF1 gene was cloned from brewery lager yeast S-6, and successfully expressed in the IAH1 site of Chinese rice wine yeast genome, under the regulation of the yeast phosphoglycerate kinase I gene promoter (PGK1P) and terminator (PGK1T). The acetate esters concentrations of yellow rice wines prepared with recombinant and contro
Data Loading...
