Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability.
- Author:
Yixin ZHANG
1
;
Qi LI
;
Wei SHEN
;
Yan XIE
;
Guoxian GU
Author Information
1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China.
- Publication Type:Journal Article
- MeSH:
Beer;
microbiology;
Fermentation;
Gene Knockout Techniques;
Glutathione;
secretion;
Recombination, Genetic;
Saccharomyces;
genetics
- From:
Chinese Journal of Biotechnology
2008;24(8):1420-1427
- CountryChina
- Language:Chinese
-
Abstract:
The ECM25 deletion mutant of industrial brewing yeast, G03/a, was constructed by replacing the ECM25 gene with the kanMX gene. The transformant was verified to be genetically stable. The PCR analysis showed that ECM25 gene in the G-03/a was deleted. Under aerobic conditions of ll degrees C and 28 degrees C, compared with the host strain G-03, the excretive glutathione concentration of G-03/a increased by 21.4% and 14.7%, respectively. Strains G-03 and G-03/a were inoculated in flasks and cultivated continuously for 4 generations. Compared with the host strain G-03, the glutathione concentration in the main fermentation broth and final beer of strain G-03/a increased by 32.1% and 13.8%, the stability index (SI) increased by 7.7% and 5.3%, respectively, and the flavor resistance staling value (RSV value) in final beer increased by 45.0%. During EBC fermentation, the glutathione concentration in the main fermentation broth of strain G-03/a increased by 34.0%, compared with the host strain G-03. Furthermore, no significant difference in routine fermentation parameters was found. The strain G-03/a is proved to be an excellent anti-staling brewing yeast to improve beer flavor stability.
