Higher alcohols metabolism by Saccharomyces cerevisiae: a mini review.

Zhongguan Sun; Lin Liu; Yaping Wang; Xueshan Wang; Dongguang Xiao

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Higher alcohols metabolism by Saccharomyces cerevisiae: a mini review.

Author: Zhongguan SUN ¹ ; Lin LIU ² ; Yaping WANG ¹ ; Xueshan WANG ³ ; Dongguang XIAO ¹
Author Information

1. College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
2. College of Life Science, Zaozhuang University, Zaozhuang 277160, Shandong, China.
3. College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, Shandong, China.
Publication Type:Review
Keywords: Saccharomyces cerevisiae; alcoholic beverage; higher alcohols; metabolic optimization; metabolism
MeSH: Alcoholic Beverages; Alcohols/analysis*; Fermentation; Saccharomyces cerevisiae/metabolism*; Saccharomyces cerevisiae Proteins/metabolism*
From: Chinese Journal of Biotechnology 2021;37(2):429-447
CountryChina
Language:Chinese
Abstract: Higher alcohols are one of the main by-products of Saccharomyces cerevisiae in brewing. High concentration of higher alcohols in alcoholic beverages easily causes headache, thirst and other symptoms after drinking. It is also the main reason for chronic drunkenness and difficulty in sobering up after intoxication. The main objective of this review is to present an overview of the flavor characteristics and metabolic pathways of higher alcohols as well as the application of mutagenesis breeding techniques in the regulation of higher alcohol metabolism in S. cerevisiae. In particular, we review the application of metabolic engineering technology in genetic modification of amino transferase, α-keto acid metabolism, acetate metabolism and carbon-nitrogen metabolism. Moreover, key challenges and future perspectives of realizing optimization of higher alcohols metabolism are discussed. This review is intended to provide a comprehensive understanding of metabolic regulation system of higher alcohols in S. cerevisiae and to provide insights into the rational development of the excellent industrial S. cerevisiae strains producing higher alcohols.