Downregulation of EHT1 and EEB1 in Saccharomyces cerevisiae Alters the Ester Profile of Wine during Fermentation

Yang Xue; Zhang Xuenan; He Xi; Liu Canzhen; Zhao Xinjie; Han Ning

doi:10.4014/jmb.2201.01008

추천

검색

자료유형: 학술저널

저자정보: Yang Xue (Shandong Provincial Key Laboratory of Microbial Engineering School of Biologic Engineering Qilu Uni) Zhang Xuenan (Shandong Provincial Key Laboratory of Microbial Engineering School of Biologic Engineering Qilu Uni) He Xi (Shandong Provincial Key Laboratory of Microbial Engineering School of Biologic Engineering Qilu Uni) Liu Canzhen (Shandong Provincial Key Laboratory of Microbial Engineering School of Biologic Engineering Qilu Uni) Zhao Xinjie (Shandong Provincial Key Laboratory of Microbial Engineering School of Biologic Engineering Qilu Uni) Han Ning (Shandong Provincial Key Laboratory of Microbial Engineering School of Biologic Engineering Qilu Uni)

저널정보: 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제32권 제6호

발행연도: 2022.6

수록면: 761 - 767 (7page)

DOI: 10.4014/jmb.2201.01008

이용수

📌

연구주제

📖

연구배경

🔬

연구방법

🏆

연구결과

초록· 키워드

오류제보하기

EHT1 and EEB1 are the key Saccharomyces cerevisiae genes involved in the synthesis of ethyl esters during wine fermentation. We constructed single (Δeht1, Δeeb1) and double (Δeht1Δeeb1) heterogenous mutant strains of the industrial diploid wine yeast EC1118 by disrupting one allele of EHT1 and/or EEB1. In addition, the aromatic profile of wine produced during fermentation of simulated grape juice by these mutant strains was also analyzed. The expression levels of EHT1 and/ or EEB1 in the relevant mutants were less than 50% of the wild-type strain when grown in YPD medium and simulated grape juice medium. Compared to the wild-type strain, all mutants produced lower amounts of ethyl esters in the fermented grape juice and also resulted in distinct ethyl ester profiles. ATF2, a gene involved in acetate ester synthesis, was expressed at higher levels in the EEB1 downregulation mutants compared to the wild-type and Δeht1 strains during fermentation, which was consistent with the content of acetate esters. In addition, the production of higher alcohols was also markedly affected by the decrease in EEB1 levels. Compared to EHT1, EEB1 downregulation had a greater impact on the production of acetate esters and higher alcohols, suggesting that controlling EEB1 expression could be an effective means to regulate the content of these aromatic metabolites in wine. Taken together, the synthesis of ethyl esters can be decreased by deleting one allele of EHT1 and EEB1 in the diploid EC1118 strain, which may modify the ester profile of wine more subtly compared to the complete deletion of target genes.

#Fermentation esters #diploid wine yeast EC1118 #EEB1 #EHT1 #decrease of gene expression level

참고문헌 (0)

참고문헌 신청

참고문헌이 DBpia에서 서비스 중이라면, [참고문헌 신청]을 통해 등록해보세요

함께 읽어보면 좋을 논문

논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!