Increasing the level of 4-vinylguaiacol in top-fermented wheat beer by secretory expression of ferulic acid decarboxylas
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ORIGINAL RESEARCH PAPER
Increasing the level of 4-vinylguaiacol in top-fermented wheat beer by secretory expression of ferulic acid decarboxylase from Bacillus pumilus in brewer’s yeast Lili Xu . Haimeng Zhang . Yunqian Cui . Duwen Zeng . Xiaoming Bao
Received: 27 February 2020 / Accepted: 29 July 2020 Ó Springer Nature B.V. 2020
Abstract Objective The objective is to explore the effects of enhancing the activity of yeast ferulic acid decarboxylase (FDC1) on the level of 4-vinylguaiacol (4VG) and the consumption of its precursor ferulic acid (FA) in top-fermented wheat beer. Results Expression of Bacillus pumilus FDC1 in brewer’s yeast showed a better effect on the FDC1 activity than overexpression of the endogenous enzyme. The 4-VG content was increased by 34%, Lili Xu and Haimeng Zhang have contributed equally to this work.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10529-020-02980-4) contains supplementary material, which is available to authorized users. L. Xu H. Zhang Y. Cui (&) D. Zeng X. Bao (&) College of Bioengineering, Key Laboratory of Shandong Microbial Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, Shandong, China e-mail: [email protected]
and the consumption time of FA was shortened from 48 to 12 h. Since the intracellular accumulation of the FDC1 substrate did not increase over time, to reduce the FA transport burden on cells and shorten the decarboxylation time, B. pumilus FDC1 was further secreted extracellularly. The resulted strain showed a 65% increase in 4-VG content in the FA-containing medium, and produced about 3 mg L-1 4-VG in the top-fermented wheat beer, increasing by 61% than control. However, further increasing the secretory expression level of FDC1 only accelerated FA consumption. Conclusions These results suggested that appropriate secretion of bacterial FDC1 into wort could be used as a potential alternative strategy to increase the level of 4-VG in top-fermented wheat beer.
L. Xu State Key Laboratory of Microbial Technology, Institute of Microbial Technology, Shandong University, 72 Binhai Road, Qingdao 266237, Shandong, China
X. Bao e-mail: [email protected] L. Xu Shandong Sunkeen Biological Company, 6789 Xingfuhe Road, Jining 273517, Shandong, China
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Biotechnol Lett
Keywords Bacillus pumilus Ferulic acid Ferulic acid decarboxylase Top-fermented wheat beer 4vinylguaiacol Yeast
Introduction Phenolic acids including ferulic acid (FA), caffeic acid (CA), p-coumaric acid (pCA) and sinapic acid (SA) are types of aromatic acid compounds that mainly exist in the cell walls of grass, plants, nuts, etc. (Mathew and Abraham 2004). During wine making and beer brewing, these phenolic acids can be released from the grape and malt into the juice and wort, respectively, and then converted by thermal decomposition (Fiddler et al. 1967) or enzymic decarboxylation (
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