Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum |
| |
| Authors: | Ping Li Xuewu Guo Tingting Shi Zhihui Hu Yefu Chen Liping Du Dongguang Xiao |
| |
| Affiliation: | 1.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology,Tianjin University of Science and Technology,Tianjin,China;2.Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center,Tianjin,China;3.Department of Life Science,Qilu Normal University,Jinan,China;4.College of Bioengineering,Tianjin University of Science and Technology,Tianjin,China |
| |
| Abstract: | As a byproduct of yeast valine metabolism during fermentation, diacetyl can produce a buttery aroma in wine. However, high diacetyl concentrations generate an aromatic off-flavor and poor quality in wine. 2,3-Butanediol dehydrogenase encoded by BDH1 can catalyze the two reactions of acetoin from diacetyl and 2,3-butanediol from acetoin. BDH2 is a gene adjacent to BDH1, and these genes are regulated reciprocally. In this study, BDH1 and BDH2 were overexpressed in Saccharomyces uvarum to reduce the diacetyl production of wine either individually or in combination. Compared with those in the host strain WY1, the diacetyl concentrations in the recombinant strains WY1-1 with overexpressed BDH1, WY1-2 with overexpressed BDH2 alone, and WY1-12 with co-overexpressed BDH1 and BDH2 were decreased by 39.87, 33.42, and 46.71%, respectively. BDH2 was only responsible for converting diacetyl into acetoin, but not for the metabolic pathway of acetoin to 2,3-butanediol in S. uvarum. This study provided valuable insights into diacetyl reduction in wine. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
