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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제20권 제4호
- 발행연도
- 2010.1
- 수록면
- 767 - 774 (8page)
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초록· 키워드
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In this study, the problems of high caloric content,increased maturation time, and off-flavors in commercial beer manufacture arising from residual sugar, diacetyl,and acetaldehyde levels were addressed. A recombinant industrial brewing yeast strain (TQ1) was generated from T1 [Lipomyces starkeyi dextranase gene (LSD1) introduced,α-acetohydroxyacid synthase gene (ILV2) disrupted] by introducing Saccharomyces cerevisiae glucoamylase (SGA1)and a strong promoter (PGK1), while disrupting the gene coding alcohol dehydrogenase (ADH2). The highest glucoamylase activity for TQ1 was 93.26 U/ml compared with host strain T1 (12.36 U/ml) and wild-type industrial yeast strain YSF5 (10.39 U/ml), respectively. European Brewery Convention (EBC) tube fermentation tests comparing the fermentation broths of TQ1 with T1 and YSF5 showed that the real extracts were reduced by 15.79% and 22.47%; the main residual maltotriose concentrations were reduced by 13.75% and 18.82%; the caloric contents were reduced by 27.18 and 35.39 calories per 12 oz. Owing to the disruption of the ADH2 gene in TQ1, the off-flavor acetaldehyde concentrations in the fermentation broth were 9.43% and 13.28%, respectively, lower than that of T1 and YSF5. No heterologous DNA sequences or drug resistance genes were introduced into TQ1. Hence,the gene manipulations in this work properly solved the addressed problems in commercial beer manufacture.
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참고문헌 (25)
참고문헌 신청
American Society of Brewing Chemists / 1992 / Caloric content / Methods of Analysis of the ASBC
Baur, X / 1994 / Isolation and denomination of an important allergen in baking additives: α-Amylase from Aspergillus orizae (Asp O II) / Clin. Exp. Allergy 24 : 1465 ~ 1470
Bergmeyer, H. V / 1974 / Methods of Enzymatic Analysis / Academic Press : 428 ~ 429
Birol, G / 1998 / Ethanol production and fermentation characteristics of recombinant Saccharomyces cerevisiae strains grown on starch / Enzy. Microb. Technol 22 : 672 ~ 677
Blandino, A / 1997 / Comparative study of alcohol dehydrogenase activity of flor yeast extracts / Biotech. Lett 19 : 651 ~ 654
Baur, X / 1994 / Isolation and denomination of an important allergen in baking additives: α-Amylase from Aspergillus orizae (Asp O II) / Clin. Exp. Allergy 24 : 1465 ~ 1470
Bergmeyer, H. V / 1974 / Methods of Enzymatic Analysis / Academic Press : 428 ~ 429
Birol, G / 1998 / Ethanol production and fermentation characteristics of recombinant Saccharomyces cerevisiae strains grown on starch / Enzy. Microb. Technol 22 : 672 ~ 677
Blandino, A / 1997 / Comparative study of alcohol dehydrogenase activity of flor yeast extracts / Biotech. Lett 19 : 651 ~ 654
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