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Wang Z, Hao W, Wang J, Wang Y, Zeng X, Huang M, Wu J, Sun B. Using GC-O-MS, GC-IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process. Food Chem X 2024; 22:101353. [PMID: 38623502 PMCID: PMC11016957 DOI: 10.1016/j.fochx.2024.101353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/19/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024] Open
Abstract
The volatile compounds in Dacha liquor (DL) and Ercha liquor (EL) from Niulanshan Erguotou Baijiu (NEB) were analyzed. The results demonstrated that a total of 34 odorants were identified. For the first time, the products of different brewing stages were analyzed using temperature-programmed headspace gas chromatography-ion mobility spectrometry (TP-HS-GC-IMS). The 3D fingerprint obtained revealed that the compounds exhibited different change patterns during the brewing process. Furthermore, the results of principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) revealed that hexanal, 3-hydroxy-2-butanone, trans-2-pentenal, and ethyl hexanoate could be used to distinguish different types of fermented grains; and hexanal, 1-pentanol, methyl isovalerate, isoamyl acetate, 3-hydroxy-2-butanone, ethyl hexanoate, ethyl acetate, ethyl 2-methylbutanoate, and ethyl pentanoate could be used to distinguish different types of distilled spirits. This study serves as a useful reference for enhancing quality control measures in the production of NEB.
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Affiliation(s)
- Zhen Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wenjun Hao
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Jinghao Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ying Wang
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Xinan Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Balák J, Drábová L, Ilko V, Maršík D, Jarošová Kolouchová I. Preliminary Investigation of Fruit Mash Inoculation with Pure Yeast Cultures: A Case of Volatile Profile of Industrial-Scale Plum Distillates. Foods 2024; 13:1955. [PMID: 38928895 PMCID: PMC11202686 DOI: 10.3390/foods13121955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/06/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
This study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy. Using traditional distillation methods, the evolution of key volatile compounds is monitored at seven different moments during the distillation process. By integrating advanced analytical techniques such as GC-MS and sensory evaluation, significant differences in the composition of the distillates are highlighted, particularly in terms of ethyl esters and higher alcohols which are key to the sensory properties of the final product. Distillates produced with the addition of pure cultures gave higher concentrations of esters than those obtained by wild fermentation. The results of our industrial research show that the most critical step is to limit the storage of the input raw material, thereby reducing the subsequent risk of producing higher concentrations of 1-propanol. Furthermore, our results indicate that the heart of the distillate can only be removed up to an ethanol content of approximately 450 g/L and that the removal of additional ethanol results in only a 10% increase in the total volume of the distillate, which in turn results in an increase in boiler heating costs of approximately 30%.
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Affiliation(s)
- Josef Balák
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (J.B.); (D.M.)
| | - Lucie Drábová
- Department of of Food Analysis and Nutrition, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (L.D.); (V.I.)
| | - Vojtěch Ilko
- Department of of Food Analysis and Nutrition, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (L.D.); (V.I.)
| | - Dominik Maršík
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (J.B.); (D.M.)
| | - Irena Jarošová Kolouchová
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (J.B.); (D.M.)
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Wang Z, Hao W, Wei J, Huang M, Zeng X, Wang Y, Wu J, Chen B. Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis. Food Chem X 2023; 19:100852. [PMID: 37780286 PMCID: PMC10534244 DOI: 10.1016/j.fochx.2023.100852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/24/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023] Open
Abstract
Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty analysis to assess the differences between the two processes. Aroma compounds in NLS were extracted using liquid-liquid extraction and headspace solid phase microextraction. Gas chromatography-olfactometry-mass spectrometry was employed to identify 46 aroma-active compounds, including the first-time discovery of ethyl isohexanoate and 2,4-nonadienal in NLS. Quantification of 35 compounds with odor activity value (OAV) ≥ 1 was achieved using internal standard curve methods. Sensory assessments by a cohort of 111 participants highlighted the preference for HX-NLS in terms of flavor, while QQ-NLS exhibited a sour-Chen aroma that required improvement. The study further revealed the significant impact of acetic acid, butyric acid, hexanoic acid, octanoic acid, and 3-methylbutanal on the sour-Chen aroma in liquor.
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Affiliation(s)
- Zhen Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China
| | - Wenjun Hao
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Jinwang Wei
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xinan Zeng
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Ying Wang
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Boru Chen
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China
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4
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Piornos JA, Koussissi E, Balagiannis DP, Brouwer E, Parker JK. Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics. Compr Rev Food Sci Food Saf 2023; 22:233-259. [PMID: 36398756 DOI: 10.1111/1541-4337.13068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 09/10/2022] [Accepted: 10/11/2022] [Indexed: 11/19/2022]
Abstract
Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol-free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol-free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor-active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed.
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Affiliation(s)
- José A Piornos
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Elisabeth Koussissi
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | | | - Eric Brouwer
- Research & Development Department, Heineken Supply Chain BV, Zoeterwoude, The Netherlands
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
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Yang X, Zhang X, He X, Liu C, Zhao X, Han N. Downregulation of EHT1 and EEB1 in Saccharomyces cerevisiae Alters the Ester Profile of Wine during Fermentation. J Microbiol Biotechnol 2022; 32:761-767. [PMID: 35484971 PMCID: PMC9628906 DOI: 10.4014/jmb.2201.01008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/30/2022] [Accepted: 04/06/2022] [Indexed: 12/15/2022]
Abstract
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.
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Affiliation(s)
- Xue Yang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, P.R. China
| | - Xuenan Zhang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, P.R. China
| | - Xi He
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, P.R. China,State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, P.R. China
| | - Canzhen Liu
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, P.R. China
| | - Xinjie Zhao
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, P.R. China
| | - Ning Han
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, P.R. China,Corresponding author Phone: +86-053189631776 E-mail:
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Improvement of Fusel Alcohol Production by Engineering of the Yeast Branched-Chain Amino Acid Aminotransaminase. Appl Environ Microbiol 2022; 88:e0055722. [PMID: 35699439 PMCID: PMC9275217 DOI: 10.1128/aem.00557-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Branched-chain higher alcohols (BCHAs), or fusel alcohols, including isobutanol, isoamyl alcohol, and active amyl alcohol, are useful compounds in several industries. The yeast Saccharomyces cerevisiae can synthesize these compounds via the metabolic pathways of branched-chain amino acids (BCAAs). Branched-chain amino acid aminotransaminases (BCATs) are the key enzymes for BCHA production via the Ehrlich pathway of BCAAs. BCATs catalyze a bidirectional transamination reaction between branched-chain α-keto acids (BCKAs) and BCAAs. In S. cerevisiae, there are two BCAT isoforms, Bat1 and Bat2, which are encoded by the genes BAT1 and BAT2. Although many studies have shown the effects of deletion or overexpression of BAT1 and BAT2 on BCHA production, there have been no reports on the enhancement of BCHA production by functional variants of BCATs. Here, to improve BCHA productivity, we designed variants of Bat1 and Bat2 with altered enzyme activity by using in silico computational analysis: the Gly333Ser and Gly333Trp Bat1 and corresponding Gly316Ser and Gly316Trp Bat2 variants, respectively. When expressed in S. cerevisiae cells, most of these variants caused a growth defect in minimal medium. Interestingly, the Gly333Trp Bat1 and Gly316Ser Bat2 variants achieved 18.7-fold and 17.4-fold increases in isobutanol above that for the wild-type enzyme, respectively. The enzyme assay revealed that the catalytic activities of all four BCAT variants were lower than that of the wild-type enzyme. Our results indicate that the decreased BCAT activity enhanced BCHA production by reducing BCAA biosynthesis, which occurs via a pathway that directly competes with BCHA production. IMPORTANCE Recently, several studies have attempted to increase the production of branched-chain higher alcohols (BCHAs) in the yeast Saccharomyces cerevisiae. The key enzymes for BCHA biosynthesis in S. cerevisiae are the branched-chain amino acid aminotransaminases (BCATs) Bat1 and Bat2. Deletion or overexpression of the genes encoding BCATs has an impact on the production of BCHAs; however, amino acid substitution variants of Bat1 and Bat2 that could affect enzymatic properties—and ultimately BCHA productivity—have not been fully studied. By using in silico analysis, we designed variants of Bat1 and Bat2 and expressed them in yeast cells. We found that the engineered BCATs decreased catalytic activities and increased BCHA production. Our approach provides new insight into the functions of BCATs and will be useful in the future construction of enzymes optimized for high-level production of BCHAs.
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Shenbagamuthuraman V, Patel A, Khanna S, Banerjee E, Parekh S, Karthick C, Ashok B, Velvizhi G, Nanthagopal K, Ong HC. State of art of valorising of diverse potential feedstocks for the production of alcohols and ethers: Current changes and perspectives. CHEMOSPHERE 2022; 286:131587. [PMID: 34303047 DOI: 10.1016/j.chemosphere.2021.131587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/13/2021] [Accepted: 07/15/2021] [Indexed: 06/13/2023]
Abstract
Alcohols could be the biggest factor for the improvement of world biofuel economy in the present century due to their excellent properties compared to petroleum products. The primary concerns of sustainable alcohol production for meeting the growing energy demand owing to the selection of viable feedstock and this might enhance the opportunities for developing numerous advanced techniques. In this review, the valorization of alcohol production from several production routes has been exposed by covering the traditional routes to the present state of the art technologies. Even though the fossil fuel conversion could be dominant method for methanol production, many recent innovations like photo electrochemical synthesis and electrolysis methods might play vital role in production of renewable methanol in future. There have been several production routes for production of ethanol and among which the fermentation of lignocellulose biomass would be the ultimate choice for large scale shoot up. The greenhouse gas recovery in the form of alcohols through electrochemistry technique and hydrogenation method are the important methods for commercialization of alcohols in future. It is also observed that algae based renewable bio-alcohols is highly influenced by carbohydrate content and sustainable approaches in algae conversion to bio-alcohols would bring greater demand in future market. There is a lack of innovation in higher alcohols production in single process and this could be bounded by combining dehydrogenation and decarboxylation techniques. Finally, this review enlists the opportunities and challenges of existing alcohols production and recommended the possible routes for making significant enhancement in production.
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Affiliation(s)
- V Shenbagamuthuraman
- Engine Testing Laboratory, School of Mechanical Engineering, Vellore Institute of Technology, Vellore, 632 014, India
| | - Adamya Patel
- School of Chemical Engineering, Vellore Institute of Technology, Vellore, 632 014, India
| | - Shaurya Khanna
- School of Chemical Engineering, Vellore Institute of Technology, Vellore, 632 014, India
| | - Eleena Banerjee
- School of Chemical Engineering, Vellore Institute of Technology, Vellore, 632 014, India
| | - Shubh Parekh
- School of Chemical Engineering, Vellore Institute of Technology, Vellore, 632 014, India
| | - C Karthick
- Engine Testing Laboratory, School of Mechanical Engineering, Vellore Institute of Technology, Vellore, 632 014, India
| | - B Ashok
- Engine Testing Laboratory, School of Mechanical Engineering, Vellore Institute of Technology, Vellore, 632 014, India.
| | - G Velvizhi
- CO(2) Research and Green Technology Center, Vellore Institute of Technology, Vellore, 632014, India
| | - K Nanthagopal
- Engine Testing Laboratory, School of Mechanical Engineering, Vellore Institute of Technology, Vellore, 632 014, India.
| | - Hwai Chyuan Ong
- School of Information, Systems and Modelling, Faculty of Engineering and Information Technology, University of Technology Sydney, NSW, 2007, Australia
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Wang Z, Wei J, Wang Y, Zhu T, Huang M, Wu J, Xu Y, Zhang J, Wang B. A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zhen Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
| | - Jinwang Wei
- Niulanshan Distillery Beijing Shunxin Agriculture Co. Ltd. Beijing China
| | - Ying Wang
- Niulanshan Distillery Beijing Shunxin Agriculture Co. Ltd. Beijing China
| | - Tingting Zhu
- Niulanshan Distillery Beijing Shunxin Agriculture Co. Ltd. Beijing China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
| | - Youqiang Xu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
| | - Jinglin Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
| | - Bowen Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
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Yuan H, Chen W, Chen Y, Wang L, Zhang C, Deng W, Zhang L, Liu G, Shen C, Lou K, Wang S. Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content. PLoS One 2021; 16:e0260024. [PMID: 34788334 PMCID: PMC8598244 DOI: 10.1371/journal.pone.0260024] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 10/31/2021] [Indexed: 11/24/2022] Open
Abstract
Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.
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Affiliation(s)
- Huawei Yuan
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
| | - Wenhao Chen
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Yuanlin Chen
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
| | - Lian Wang
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
| | - Chao Zhang
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Wuyuan Deng
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Liqiang Zhang
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Guangqian Liu
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Caihong Shen
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Kai Lou
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
- * E-mail: (KL); (SW)
| | - Songtao Wang
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
- * E-mail: (KL); (SW)
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Abstract
Global demand for renewable and sustainable energy is increasing, and one of the most common biofuels is ethanol. Most ethanol is produced by Saccharomyces cerevisiae (yeast) fermentation of either crops rich in sucrose (e.g., sugar cane and sugar beet) or starch-rich crops (e.g., corn and starchy grains). Ethanol produced from these sources is termed a first-generation biofuel. Yeast fermentation can yield a range of additional valuable co-products that accumulate during primary fermentation (e.g., protein concentrates, water soluble metabolites, fusel alcohols, and industrial enzymes). Distillers’ solubles is a liquid co-product that can be used in animal feed or as a resource for recovery of valuable materials. In some processes it is preferred that this fraction is modified by a second fermentation with another fermentation organism (e.g., lactic acid bacteria). Such two stage fermentations can produce valuable compounds, such as 1,3-propanediol, organic acids, and bacteriocins. The use of lactic acid bacteria can also lead to the aggregation of stillage proteins and enable protein aggregation into concentrates. Once concentrated, the protein has utility as a high-protein feed ingredient. After separation of protein concentrates the remaining solution is a potential source of several known small molecules. The purpose of this review is to provide policy makers, bioethanol producers, and researchers insight into additional added-value products that can be recovered from ethanol beers. Novel products may be isolated during or after distillation. The ability to isolate and purify these compounds can provide substantial additional revenue for biofuel manufacturers through the development of marketable co-products.
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Toyokawa Y, Koonthongkaew J, Takagi H. An overview of branched-chain amino acid aminotransferases: functional differences between mitochondrial and cytosolic isozymes in yeast and human. Appl Microbiol Biotechnol 2021; 105:8059-8072. [PMID: 34622336 DOI: 10.1007/s00253-021-11612-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/20/2021] [Accepted: 09/20/2021] [Indexed: 01/07/2023]
Abstract
Branched-chain amino acid aminotransferase (BCAT) catalyzes bidirectional transamination in the cell between branched-chain amino acids (BCAAs; valine, leucine, and isoleucine) and branched-chain α-keto acids (BCKAs; α-ketoisovalerate, α-ketoisocaproate, and α-keto-β-methylvalerate). Eukaryotic cells contain two types of paralogous BCATs: mitochondrial BCAT (BCATm) and cytosolic BCAT (BCATc). Both isozymes have identical enzymatic functions, so they have long been considered to perform similar physiological functions in the cells. However, many studies have gradually revealed the differences in physiological functions and regulatory mechanisms between them. In this article, we present overviews of BCATm and BCATc in both yeast and human. We also introduce BCAT variants found natively or constructed artificially, which could have significant implications for research into the relationship between the primary structures and protein functions of BCATs. KEY POINTS: • BCAT catalyzes bidirectional transamination in the cell between BCAAs and BCKAs. • BCATm and BCATc are different in the metabolic roles and regulatory mechanisms. • BCAT variants offer insight into a relationship between the structure and function.
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Affiliation(s)
- Yoichi Toyokawa
- Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara, 630-0192, Japan
| | - Jirasin Koonthongkaew
- Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara, 630-0192, Japan
| | - Hiroshi Takagi
- Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara, 630-0192, Japan.
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Cui DY, Ge JL, Song YM, Feng PP, Lin LC, Guo LY, Zhang CY. Regulating the ratio of higher alcohols to esters by simultaneously overexpressing ATF1 and deleting BAT2 in brewer's yeast Saccharomyces pastorianus. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Yalage Don SM, Gambetta JM, Steel CC, Schmidtke LM. Elucidating the interaction of carbon, nitrogen, and temperature on the biosynthesis of Aureobasidium pullulans antifungal volatiles. ENVIRONMENTAL MICROBIOLOGY REPORTS 2021; 13:482-494. [PMID: 33448129 DOI: 10.1111/1758-2229.12925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/27/2020] [Accepted: 12/28/2020] [Indexed: 06/12/2023]
Abstract
The combined biochemical impact of carbon, nitrogen and temperature on the biosynthesis of the antifungal volatile organic compounds (VOCs): ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethanol produced by Aureobasidium pullulans A1 and A3 was investigated using a Box-Behnken experimental design and response surface methodology (RSM). Normalized peak areas derived from solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis, indicated that initial carbon content had a significant influence on the biosynthesis of ethanol and alcohols with greater than three carbon atoms. This result suggests a dominant activity of the A. pullulans anabolic pathway to biosynthesize three higher alcohols via de novo biosynthesis of amino acids from sugar metabolism. Low concentrations of carbon (3-13 g l-1 ) with nitrogen as both ammonium and amino acids in the growth medium resulted in a higher number of significant linear and quadratic relationships. Nitrogen availability and growth temperature had significant negative linear and quadratic correlations with VOCs biosynthesis in most instances. Isolate-dependant metabolic response was evident for all abiotic parameters tested on alcohol production. The findings of this study offer new perspectives to improve the production of key antifungal compounds by antagonists in biological control systems.
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Affiliation(s)
- Sashika M Yalage Don
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
| | - Joanna M Gambetta
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
- South Australian Research and Development Institute Waite Campus, GPO Box 397, Adelaide, SA, 5001, Australia
| | - Christopher C Steel
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
| | - Leigh M Schmidtke
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
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Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. Food Res Int 2021; 145:110421. [PMID: 34112423 DOI: 10.1016/j.foodres.2021.110421] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/18/2021] [Accepted: 05/11/2021] [Indexed: 11/20/2022]
Abstract
Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alcoholic and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap analysis showed that with the decrease in average ambient temperature, the contents of esters such as diethyl succinate and ethyl butanoate gradually increased, and the contents of alcohols such as phenylethyl alcohol, 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as ethyl butyrate (OAV: 97-151), nonanal (OAV: 189-200), ethyl octanoate (OAV: 859-1134) and ethyl phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, ethyl 3-methylbutyrate, and ethyl 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods.
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15
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Cheng X, Liang Y, Zhang A, Wang P, He S, Zhang K, Wang J, Fang Y, Sun X. Using foliar nitrogen application during veraison to improve the flavor components of grape and wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1288-1300. [PMID: 32869302 DOI: 10.1002/jsfa.10782] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 08/19/2020] [Accepted: 08/31/2020] [Indexed: 06/11/2023]
Abstract
Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation, and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen application during veraison (FNAV) could prevent nitrogen deficiency in grape and must in nitrogen-deficient vineyards. Moreover, FNAV also could improve certain flavor components of grape and wine, but little attention has been paid to FNAV. Therefore, this paper mainly reviews the difficulties encountered in current applications of nitrogen in vineyards and wineries, and the advantages of FNAV over the addition of nitrogen in soil and wineries. And it discusses that FNAV can increase yeast-assimilable nitrogen and phenolics, and scarcely affect volatile components of grape (must and wine), and points out the existing problems including the core issue and then puts forward future research directions. This information may indicate future directions for research, and provide a reference for viticulturists and winemakers on the precise application of nitrogen on grapevine and must to further improve grape and wine quality in nitrogen-deficient vineyards. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xianghan Cheng
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Yanying Liang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, No. 1 Liupanshan Road, Qinhuangdao, Hebei, 066004, China
| | - Panpan Wang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Shuang He
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Kekun Zhang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Jiexing Wang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Yulin Fang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Xiangyu Sun
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
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Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds. Molecules 2021; 26:molecules26041035. [PMID: 33669237 PMCID: PMC7919833 DOI: 10.3390/molecules26041035] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/10/2021] [Accepted: 02/12/2021] [Indexed: 12/12/2022] Open
Abstract
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
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Effect of the Deletion of Genes Related to Amino Acid Metabolism on the Production of Higher Alcohols by Saccharomyces cerevisiae. BIOMED RESEARCH INTERNATIONAL 2020; 2020:6802512. [PMID: 33204707 PMCID: PMC7665916 DOI: 10.1155/2020/6802512] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/27/2020] [Accepted: 10/24/2020] [Indexed: 11/17/2022]
Abstract
The higher alcohols produced by Saccharomyces cerevisiae exert remarkable influence on the taste and flavour of Chinese Baijiu. In order to study the regulation mechanism of amino acid metabolism genes on higher alcohol production, eight recombinant strains with amino acid metabolism gene deletion were constructed. The growth, fermentation performance, higher alcohol production, and expression level of genes in recombinant and original α5 strains were determined. Results displayed that the total higher alcohol concentration in α5ΔGDH1 strain decreased by 27.31% to 348.68 mg/L compared with that of α5. The total content of higher alcohols in α5ΔCAN1 and α5ΔGAT1 strains increased by 211.44% and 28.36% to 1493.96 and 615.73 mg/L, respectively, compared with that of α5. This study is the first to report that the CAN1 and GAT1 genes have great influence on the generation of higher alcohols. The results demonstrated that amino acid metabolism plays a substantial role in the metabolism of higher alcohols by S. cerevisiae. Interestingly, we also found that gene knockout downregulated the expression levels of the knocked out gene and other genes in the recombinant strain and thus affected the formation of higher alcohols by S. cerevisiae. This study provides worthy insights for comprehending the metabolic mechanism of higher alcohols in S. cerevisiae for Baijiu fermentation.
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18
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Effect of the Ala234Asp replacement in mitochondrial branched-chain amino acid aminotransferase on the production of BCAAs and fusel alcohols in yeast. Appl Microbiol Biotechnol 2020; 104:7915-7925. [PMID: 32776205 DOI: 10.1007/s00253-020-10800-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/17/2020] [Accepted: 07/27/2020] [Indexed: 12/22/2022]
Abstract
In the yeast Saccharomyces cerevisiae, the mitochondrial branched-chain amino acid (BCAA) aminotransferase Bat1 plays an important role in the synthesis of BCAAs (valine, leucine, and isoleucine). Our upcoming study (Large et al. bioRχiv. 10.1101/2020.06.26.166157, Large et al. 2020) will show that the heterozygous tetraploid beer yeast strain, Wyeast 1056, which natively has a variant causing one amino acid substitution of Ala234Asp in Bat1 on one of the four chromosomes, produced higher levels of BCAA-derived fusel alcohols in the brewer's wort medium than a derived strain lacking this mutation. Here, we investigated the physiological role of the A234D variant Bat1 in S. cerevisiae. Both bat1∆ and bat1A234D cells exhibited the same phenotypes relative to the wild-type Bat1 strain-namely, a repressive growth rate in the logarithmic phase; decreases in intracellular valine and leucine content in the logarithmic and stationary growth phases, respectively; an increase in fusel alcohol content in culture medium; and a decrease in the carbon dioxide productivity. These results indicate that amino acid change from Ala to Asp at position 234 led to a functional impairment of Bat1, although homology modeling suggests that Asp234 in the variant Bat1 did not inhibit enzymatic activity directly. KEY POINTS: • Yeast cells expressing Bat1A234D exhibited a slower growth phenotype. • The Val and Leu levels were decreased in yeast cells expressing Bat1A234D. • The A234D substitution causes a loss-of-function in Bat1. • The A234D substitution in Bat1 increased fusel alcohol production in yeast cells.
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19
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Zheng N, Jiang S, He Y, Chen Y, Zhang C, Guo X, Ma L, Xiao D. Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast. Food Chem 2020; 321:126691. [DOI: 10.1016/j.foodchem.2020.126691] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 02/29/2020] [Accepted: 03/23/2020] [Indexed: 10/24/2022]
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20
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[Synthesis and regulation of flavor compounds derived from brewing yeast: fusel alcohols]. Rev Argent Microbiol 2019; 51:386-397. [PMID: 30712956 DOI: 10.1016/j.ram.2018.08.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/30/2018] [Accepted: 08/14/2018] [Indexed: 11/22/2022] Open
Abstract
Among the main beer components, fusel alcohols are important because of their influence on the flavor of the final product, and therefore on its quality. During the production process, these compounds are generated by yeasts through the metabolism of amino acids. The yeasts, fermentation conditions and wort composition affect fusel alcohols profiles and their concentrations. In this review, we provide detailed information about the enzymes involved in fusel alcohols formation and their regulation. Moreover, we describe how the type of yeast used, the fermentation temperature and the composition of carbohydrates and nitrogen source in wort, among other fermentation parameters, affect the biosynthesis of these alcohols. Knowing how fusel alcohol levels vary during beer production provides a relevant tool for brewers to achieve the desired characteristics in the final product and at the same time highlights the aspects still unknown to science.
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21
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El-Dalatony MM, Saha S, Govindwar SP, Abou-Shanab RA, Jeon BH. Biological Conversion of Amino Acids to Higher Alcohols. Trends Biotechnol 2019; 37:855-869. [DOI: 10.1016/j.tibtech.2019.01.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 01/30/2019] [Accepted: 01/31/2019] [Indexed: 12/21/2022]
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22
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Sun ZG, Wang MQ, Wang YP, Xing S, Hong KQ, Chen YF, Guo XW, Xiao DG. Identification by comparative transcriptomics of core regulatory genes for higher alcohol production in a top-fermenting yeast at different temperatures in beer fermentation. Appl Microbiol Biotechnol 2019; 103:4917-4929. [DOI: 10.1007/s00253-019-09807-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/29/2022]
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23
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Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev 2019; 43:193-222. [PMID: 30445501 PMCID: PMC6524682 DOI: 10.1093/femsre/fuy041] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/13/2018] [Indexed: 12/03/2022] Open
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
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Affiliation(s)
- Sylvester Holt
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marta H Miks
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10–726 Olsztyn, Poland
| | - Bruna Trindade de Carvalho
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Maria R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
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24
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Valera MJ, Morcillo-Parra MÁ, Zagórska I, Mas A, Beltran G, Torija MJ. Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions. Int J Food Microbiol 2019; 289:174-181. [DOI: 10.1016/j.ijfoodmicro.2018.09.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 08/28/2018] [Accepted: 09/15/2018] [Indexed: 02/08/2023]
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25
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Cui DY, Zhang Y, Xu J, Zhang CY, Li W, Xiao DG. PGK1 Promoter Library for the Regulation of Acetate Ester Production in Saccharomyces cerevisiae during Chinese Baijiu Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7417-7427. [PMID: 29939025 DOI: 10.1021/acs.jafc.8b02114] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Appropriate concentrations and proportion of acetate esters and higher alcohols improve the quality of Chinese Baijiu. To regulate the concentrations of acetate esters in Chinese Baijiu, we constructed a PGK1 promoter library through error-prone PCR. Then, we used an enhanced green fluorescent protein as a reporter to characterize the activities of PGK1p mutants. The PGK1p library contained 28 PGK1p mutants and spanned an activity that ranged between 0.1% and 141% of wild-type PGK1p. Seven PGK1p mutants were characterized by an additional reporter β-galactosidase and then used for the overexpression of ATF1 with BAT2 deletion in Saccharomyces cerevisiae a45. The production of ethyl acetate in strains A8, A17, A18, A27, A22, A25, A28, and AWT were 1.66-, 3.09-, 10.59-, 13.07-, 15.99-, 22.67-, 24.06-, and 27.22-fold higher than that of the parental strain. The results on alcohol acetyltransferase (AATase) activity showed that the PGK1p library precisely controlled ATF1 expression and regulated the acetate esters production.
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Affiliation(s)
- Dan-Yao Cui
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Yu Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Jia Xu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Wei Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
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26
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Salama ES, Hwang JH, El-Dalatony MM, Kurade MB, Kabra AN, Abou-Shanab RAI, Kim KH, Yang IS, Govindwar SP, Kim S, Jeon BH. Enhancement of microalgal growth and biocomponent-based transformations for improved biofuel recovery: A review. BIORESOURCE TECHNOLOGY 2018; 258:365-375. [PMID: 29501272 DOI: 10.1016/j.biortech.2018.02.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 01/31/2018] [Accepted: 02/01/2018] [Indexed: 06/08/2023]
Abstract
Microalgal biomass has received much attention as feedstock for biofuel production due to its capacity to accumulate a substantial amount of biocomponents (including lipid, carbohydrate, and protein), high growth rate, and environmental benefit. However, commercial realization of microalgal biofuel is a challenge due to its low biomass production and insufficient technology for complete utilization of biomass. Recently, advanced strategies have been explored to overcome the challenges of conventional approaches and to achieve maximum possible outcomes in terms of growth. These strategies include a combination of stress factors; co-culturing with other microorganisms; and addition of salts, flue gases, and phytohormones. This review summarizes the recent progress in the application of single and combined abiotic stress conditions to stimulate microalgal growth and its biocomponents. An innovative schematic model is presented of the biomass-energy conversion pathway that proposes the transformation of all potential biocomponents of microalgae into biofuels.
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Affiliation(s)
- El-Sayed Salama
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | - Jae-Hoon Hwang
- Department of Civil, Environmental and Construction Engineering, University of Central Florida, Orlando, FL 32817, USA
| | - Marwa M El-Dalatony
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | - Mayur B Kurade
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | - Akhil N Kabra
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | | | - Ki-Hyun Kim
- Department of Civil and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | - Il-Seung Yang
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | - Sanjay P Govindwar
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | - Sunjoon Kim
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea
| | - Byong-Hun Jeon
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, South Korea.
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27
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Fischer S, Büchner K, Becker T. Induced expression of the alcohol acetyltransferase geneATF1in industrial yeastSaccharomyces pastorianusTUM 34/70. Yeast 2018; 35:531-541. [DOI: 10.1002/yea.3319] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 04/17/2018] [Accepted: 04/20/2018] [Indexed: 11/07/2022] Open
Affiliation(s)
- S. Fischer
- Technical University of Munich, Institute of Brewing and Beverage Technology; Research Group Beverage and Ceral Biotechnology; Weihenstephaner Steig 20 85354 Freising Germany
| | - K.R. Büchner
- Technical University of Munich, Institute of Brewing and Beverage Technology; Research Group Beverage and Ceral Biotechnology; Weihenstephaner Steig 20 85354 Freising Germany
| | - T. Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology; Research Group Beverage and Ceral Biotechnology; Weihenstephaner Steig 20 85354 Freising Germany
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28
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Toh DWK, Chua JY, Liu SQ. Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Nishimura Y, Matsui T, Ishii J, Kondo A. Metabolic engineering of the 2-ketobutyrate biosynthetic pathway for 1-propanol production in Saccharomyces cerevisiae. Microb Cell Fact 2018. [PMID: 29523149 PMCID: PMC5844117 DOI: 10.1186/s12934-018-0883-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Background To produce 1-propanol as a potential biofuel, metabolic engineering of microorganisms, such as E. coli, has been studied. However, 1-propanol production using metabolically engineered Saccharomyces cerevisiae, which has an amazing ability to produce ethanol and is thus alcohol-tolerant, has infrequently been reported. Therefore, in this study, we aimed to engineer S. cerevisiae strains capable of producing 1-propanol at high levels. Results We found that the activity of endogenous 2-keto acid decarboxylase and alcohol/aldehyde dehydrogenase is sufficient to convert 2-ketobutyrate (2 KB) to 500 mg/L 1-propanol in yeast. Production of 1-propanol could be increased by: (i) the construction of an artificial 2 KB biosynthetic pathway from pyruvate via citramalate (cimA); (ii) overexpression of threonine dehydratase (tdcB); (iii) enhancement of threonine biosynthesis from aspartate (thrA, thrB and thrC); and (iv) deletion of the GLY1 gene that regulates a competing pathway converting threonine to glycine. With high-density anaerobic fermentation of the engineered S. cerevisiae strain YG5C4231, we succeeded in producing 180 mg/L 1-propanol from glucose. Conclusion These results indicate that the engineering of a citramalate-mediated pathway as a production method for 1-propanol in S. cerevisiae is effective. Although optimization of the carbon flux in S. cerevisiae is necessary to harness this pathway, it is a promising candidate for the large-scale production of 1-propanol. Electronic supplementary material The online version of this article (10.1186/s12934-018-0883-1) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Yuya Nishimura
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai, Nada, Kobe, Japan
| | - Terumi Matsui
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai, Nada, Kobe, Japan
| | - Jun Ishii
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai, Nada, Kobe, Japan
| | - Akihiko Kondo
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai, Nada, Kobe, Japan. .,Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, 1-1 Rokkodai, Nada, Kobe, Japan.
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Tokita K, Takazumi K, Oshima T, Shigyo T. A New Method for Analyzing the Characteristic Flavor of Beer Using Selectable One-Dimensional or Two-Dimensional Gas Chromatography-Olfactometry/Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0402-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Keita Tokita
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
| | - Koji Takazumi
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
| | - Toshiyuki Oshima
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
| | - Tatsuro Shigyo
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
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Ge X, Zhou G, Wang S, Zhang N, He W, Du X. Investigation into the Antibacterial Activity of Mesoporous Zirconium Phosphate against Beer-Spoilage Organisms. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0326-02] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xinxia Ge
- School of Food and Bio-engineering, Shandong Polytechnic University, 250353, Jinan, Shandong, China
| | - Guangtian Zhou
- School of Food and Bio-engineering, Shandong Polytechnic University, 250353, Jinan, Shandong, China
| | - Song Wang
- School of Food and Bio-engineering, Shandong Polytechnic University, 250353, Jinan, Shandong, China
| | - Naibin Zhang
- School of Food and Bio-engineering, Shandong Polytechnic University, 250353, Jinan, Shandong, China
| | - Wen He
- Materials Science and Engineering, Shandong Polytechnic University, 250353, Jinan, Shandong, China
| | - Xiaoyong Du
- Materials Science and Engineering, Shandong Polytechnic University, 250353, Jinan, Shandong, China
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Li W, Chen SJ, Wang JH, Zhang CY, Shi Y, Guo XW, Chen YF, Xiao DG. Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation. Appl Microbiol Biotechnol 2018; 102:1783-1795. [DOI: 10.1007/s00253-017-8715-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 12/11/2017] [Indexed: 10/18/2022]
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Corrêa de Carvalho R, Rocha dos Santos Mathias T, Duarte Pereira Netto A, Ferreira de Carvalho Marques F. Direct determination of amino acids in brewery worts produced by different processes by capillary zone electrophoresis. Electrophoresis 2018; 39:1613-1620. [DOI: 10.1002/elps.201700327] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 11/08/2022]
Affiliation(s)
- Renata Corrêa de Carvalho
- Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal Fluminense; Niterói RJ Brazil
- Laboratório de Química Analítica Fundamental e Aplicada, Departamento de Química Analítica; Niterói RJ Brazil
| | - Thiago Rocha dos Santos Mathias
- Ciência e Tecnologia do Rio de Janeiro, Laboratórios de Tecnologia das Fermentações e Físico-química de Alimentos, Rio de Janeiro; Instituto Federal de Educação; RJ Brazil
| | - Annibal Duarte Pereira Netto
- Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal Fluminense; Niterói RJ Brazil
- Laboratório de Química Analítica Fundamental e Aplicada, Departamento de Química Analítica; Niterói RJ Brazil
| | - Flávia Ferreira de Carvalho Marques
- Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal Fluminense; Niterói RJ Brazil
- Laboratório de Química Analítica Fundamental e Aplicada, Departamento de Química Analítica; Niterói RJ Brazil
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34
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Utilization of Microalgal Biofractions for Bioethanol, Higher Alcohols, and Biodiesel Production: A Review. ENERGIES 2017. [DOI: 10.3390/en10122110] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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35
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Uncovering the role of branched-chain amino acid transaminases in Saccharomyces cerevisiae isobutanol biosynthesis. Metab Eng 2017; 44:302-312. [DOI: 10.1016/j.ymben.2017.10.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 09/29/2017] [Accepted: 10/02/2017] [Indexed: 12/20/2022]
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36
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Diversification of Transcriptional Regulation Determines Subfunctionalization of Paralogous Branched Chain Aminotransferases in the Yeast Saccharomyces cerevisiae. Genetics 2017; 207:975-991. [PMID: 28912343 DOI: 10.1534/genetics.117.300290] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Accepted: 09/05/2017] [Indexed: 11/18/2022] Open
Abstract
Saccharomyces cerevisiae harbors BAT1 and BAT2 paralogous genes that encode branched chain aminotransferases and have opposed expression profiles and physiological roles . Accordingly, in primary nitrogen sources such as glutamine, BAT1 expression is induced, supporting Bat1-dependent valine-isoleucine-leucine (VIL) biosynthesis, while BAT2 expression is repressed. Conversely, in the presence of VIL as the sole nitrogen source, BAT1 expression is hindered while that of BAT2 is activated, resulting in Bat2-dependent VIL catabolism. The presented results confirm that BAT1 expression is determined by transcriptional activation through the action of the Leu3-α-isopropylmalate (α-IPM) active isoform, and uncovers the existence of a novel α-IPM biosynthetic pathway operating in a put3Δ mutant grown on VIL, through Bat2-Leu2-Leu1 consecutive action. The classic α-IPM biosynthetic route operates in glutamine through the action of the leucine-sensitive α-IPM synthases. The presented results also show that BAT2 repression in glutamine can be alleviated in a ure2Δ mutant or through Gcn4-dependent transcriptional activation. Thus, when S. cerevisiae is grown on glutamine, VIL biosynthesis is predominant and is preferentially achieved through BAT1; while on VIL as the sole nitrogen source, catabolism prevails and is mainly afforded by BAT2.
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37
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Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcohols. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2977-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Pérez-Torrado R, Barrio E, Querol A. Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids. Crit Rev Food Sci Nutr 2017; 58:1780-1790. [DOI: 10.1080/10408398.2017.1285751] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Roberto Pérez-Torrado
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, Valencia, Spain
| | - Eladio Barrio
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, Valencia, Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
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Yin H, He Y, Deng Y, Dong J, Lu J, Chen L. Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.424] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hua Yin
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; Wuxi 214122 People's Republic of China
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Yang Deng
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Jianjun Dong
- School of Biotechnology; Jiangnan University; Wuxi 214122 People's Republic of China
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; Wuxi 214122 People's Republic of China
| | - Lu Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
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40
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Bordiga M, Guzzon R, Larcher R, Travaglia F, Arlorio M, Coïsson JD. Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13423] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Raffaele Guzzon
- Technology Transfer Centre; Edmund Mach Foundation; Via Edmund Mach 1 San Michele all'Adige TN 38010 Italy
| | - Roberto Larcher
- Technology Transfer Centre; Edmund Mach Foundation; Via Edmund Mach 1 San Michele all'Adige TN 38010 Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy
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41
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Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation. J Ind Microbiol Biotechnol 2017; 44:949-960. [PMID: 28176138 DOI: 10.1007/s10295-017-1907-2] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 01/09/2017] [Indexed: 10/20/2022]
Abstract
Acetate esters and higher alcohols greatly influence the quality and flavor profiles of Chinese Baijiu (Chinese liquor). Various mutants have been constructed to investigate the interactions of ATF1 overexpression, IAH1 deletion, and BAT2 deletion on the production of acetate esters and higher alcohols. The results showed that the overexpression of ATF1 under the control of the PGK1 promoter with BAT2 and IAH1 double-gene deletion led to a higher production of acetate esters and a lower production of higher alcohols than the overexpression of ATF1 with IAH1 deletion or overexpression of ATF1 with BAT2 deletion. Moreover, deletion of IAH1 in ATF1 overexpression strains effectively increased the production of isobutyl acetate and isoamyl acetate by reducing the hydrolysis of acetate esters. The decline in the production of higher alcohol by the ATF1 overexpression strains with BAT2 deletion is due to the interaction of ATF1 overexpression and BAT2 deletion. Mutants with varying abilities of producing acetate esters and higher alcohols were developed by genetic engineering. These strains have great potential for industrial application.
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42
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Metabolic engineering of Corynebacterium crenatium for enhancing production of higher alcohols. Sci Rep 2016; 6:39543. [PMID: 27996038 PMCID: PMC5172369 DOI: 10.1038/srep39543] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 11/24/2016] [Indexed: 12/19/2022] Open
Abstract
Biosynthesis approaches for the production of higher alcohols as a source of alternative fossil fuels have garnered increasing interest recently. However, there is little information available in the literature about using undirected whole-cell mutagenesis (UWCM) in vivo to improve higher alcohols production. In this study, for the first time, we approached this question from two aspects: first preferentially improving the capacity of expression host, and subsequently optimizing metabolic pathways using multiple genetic mutations to shift metabolic flux toward the biosynthetic pathway of target products to convert intermediate 2-keto acid compounds into diversified C4~C5 higher alcohols using UWCM in vivo, with the aim of improving the production. The results demonstrated the production of higher alcohols including isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol from glucose and duckweed under simultaneous saccharification and fermentation (SSF) scheme were higher based on the two aspects compared with only the use of wild-type stain as expression host. These findings showed that the improvement via UWCM in vivo in the two aspects for expression host and metabolic flux can facilitate the increase of higher alcohols production before using gene editing technology. Our work demonstrates that a multi-faceted approach for the engineering of novel synthetic pathways in microorganisms for improving biofuel production is feasible.
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43
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Bordiga M, Lorenzo C, Pardo F, Salinas M, Travaglia F, Arlorio M, Coïsson J, Garde-Cerdán T. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration. Food Chem 2016; 197 Pt B:1038-45. [DOI: 10.1016/j.foodchem.2015.11.112] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2015] [Revised: 11/23/2015] [Accepted: 11/25/2015] [Indexed: 11/30/2022]
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Szopinska A, Christ E, Planchon S, König H, Evers D, Renaut J. Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation. Proteomics 2016; 16:593-608. [DOI: 10.1002/pmic.201500225] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 11/30/2015] [Accepted: 12/30/2015] [Indexed: 11/06/2022]
Affiliation(s)
- Aleksandra Szopinska
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
| | - Eva Christ
- Institute of Microbiology and Wine Research; Johannes Gutenberg University Mainz; Mainz Germany
| | - Sebastien Planchon
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
| | - Helmut König
- Institute of Microbiology and Wine Research; Johannes Gutenberg University Mainz; Mainz Germany
| | - Daniele Evers
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
| | - Jenny Renaut
- Department ‘Environmental Research and Innovation’; Luxembourg Institute of Science and Technology; Belvaux Grand-duchy of Luxembourg
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Zhao X, Zou H, Du G, Chen J, Zhou J. Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.269] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xinrui Zhao
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China
- Synergetic Innovation Centre of Food Safety and Nutrition; 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Huijun Zou
- Zhejiang Guyuelongshan Shaoxing Wine Company; 13 Yangjiang Road Shaoxing Zhengjiang 312000 China
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China
- Synergetic Innovation Centre of Food Safety and Nutrition; 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Jian Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China
- Synergetic Innovation Centre of Food Safety and Nutrition; 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Jingwen Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China
- Synergetic Innovation Centre of Food Safety and Nutrition; 1800 Lihu Road Wuxi Jiangsu 214122 China
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46
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Effect of amino acid supply on the transcription of flavour-related genes and aroma compound production during lager yeast fermentation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zhang CY, Qi YN, Ma HX, Li W, Dai LH, Xiao DG. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases. ACTA ACUST UNITED AC 2015; 42:617-25. [DOI: 10.1007/s10295-015-1583-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2014] [Accepted: 01/07/2015] [Indexed: 11/29/2022]
Abstract
Abstract
An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.
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Affiliation(s)
- Cui-Ying Zhang
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Ya-Nan Qi
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Hong-Xia Ma
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Wei Li
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Long-Hai Dai
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
| | - Dong-Guang Xiao
- grid.413109.e 0000000097356249 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology Tianjin University of Science and Technology 300457 Tianjin People’s Republic of China
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Blanco CA, Andrés-Iglesias C, Montero O. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies. Crit Rev Food Sci Nutr 2014; 56:1379-88. [DOI: 10.1080/10408398.2012.733979] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2236-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Pires EJ, Teixeira JA, Brányik T, Vicente AA. Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast. Appl Microbiol Biotechnol 2014; 98:1937-49. [PMID: 24384752 DOI: 10.1007/s00253-013-5470-0] [Citation(s) in RCA: 319] [Impact Index Per Article: 31.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Revised: 12/11/2013] [Accepted: 12/11/2013] [Indexed: 11/26/2022]
Abstract
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.
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Affiliation(s)
- Eduardo J Pires
- IBB - Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal,
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