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Jabłoński SJ, Mielko-Niziałek KA, Leszczyński P, Gasiński A, Kawa-Rygielska J, Młynarz P, Łukaszewicz M. Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma. Sci Rep 2024; 14:14582. [PMID: 38918455 PMCID: PMC11199613 DOI: 10.1038/s41598-024-64899-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Accepted: 06/13/2024] [Indexed: 06/27/2024] Open
Abstract
Volatile organic compounds (VOCs) are metabolites pivotal in determining the aroma of various products. A well-known VOC producer of industrial importance is Saccharomyces cerevisiae, partially responsible for flavor of beers and wines. We identified VOCs in beers produced by yeast strains characterized by improved aroma obtained in UV-induced mutagenesis. We observed significant increase in concentration of compounds in strains: 1214uv16 (2-phenylethyl acetate, 2- phenylethanol), 1214uv31 (2-ethyl henxan-1-ol), 1214uv33 (ethyl decanoate, caryophyllene). We observed decrease in production of 2-phenyethyl acetate in strain 1214uv33. Analysis of intracellular metabolites based on 1H NMR revealed that intracellular phenylalanine concentration was not changed in strains producing more phenylalanine related VOCs (1214uv16 and 1214uv33), so regulation of this pathway seems to be more sophisticated than is currently assumed. Metabolome analysis surprisingly showed the presence of 3-hydroxyisobutyrate, a product of valine degradation, which is considered to be absent in S. cerevisiae. Our results show that our knowledge of yeast metabolism including VOC production has gaps regarding synthesis pathways for individual metabolites and regulation mechanisms. Detailed analysis of 1214uv16 and 1214uv33 may enhance our knowledge of the regulatory mechanisms of VOC synthesis in yeast, and analysis of strain 1214uv31 may reveal the pathway of 2-ethyl henxan-1-ol biosynthesis.
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Affiliation(s)
- Sławomir Jan Jabłoński
- Department of Biotransformation, Faculty of Biotechnology, University of Wrocław, Wrocław, Poland.
| | - Karolina Anna Mielko-Niziałek
- Department of Biochemistry, Molecular Biology and Biotechnology, Faculty of Chemistry, Wrocław University of Science and Technology, Wrocław, Poland
| | - Przemysław Leszczyński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Piotr Młynarz
- Department of Biochemistry, Molecular Biology and Biotechnology, Faculty of Chemistry, Wrocław University of Science and Technology, Wrocław, Poland
| | - Marcin Łukaszewicz
- Department of Biotransformation, Faculty of Biotechnology, University of Wrocław, Wrocław, Poland
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2
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Wang Y, Zhang W, Wang Z, Lyu S. A polylactic acid degrading lipase from Bacillus safensis: Characterization and structural analysis. Int J Biol Macromol 2024; 268:131916. [PMID: 38679264 DOI: 10.1016/j.ijbiomac.2024.131916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 02/29/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
A polylactic acid degrading triacylglycerol lipase (TGL) was identified from Bacillus safensis based on genome annotation and validated by real-time quantitative PCR. TGL displayed optimal activity at pH 9.0 and 55 °C. It maintained stability at pH 9.0 and temperatures 45 °C. The activity of TGL was found to benefit from the presence of potassium sodium ions, and low concentrations of Triton X-100. The TGL could erode the surface of polylactic acid films and increase its hydrophilicity. The hydrolysis products of polylactic acid by TGL were lactate monomer and dimer. TGL contains a classical catalytic triad structure of lipase (Ser77, Asp133, and His156) and an Ala-X-Ser-X-Gly sequence. Compared with some lipases produced by the same genus Bacillus, TGL is highly conserved in its amino acid sequence, mainly reflected in the amino acid residues that exercise the enzyme activity, including the catalytic activity center and the substrate binding sites.
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Affiliation(s)
- Yujun Wang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Wanting Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Zhanyong Wang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Provincial Key Laboratory for Extreme-environmental Microbiology, Shenyang Agricultural University, Shenyang 110866, China.
| | - Shuxia Lyu
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China.
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Muñoz-Miranda LA, Zepeda-Peña AC, Casas-Godoy L, Pereira-Santana A, Méndez-Zamora A, Barrera-Martínez I, Rodríguez-Zapata L, Gschaedler-Mathis AC, Figueroa-Yáñez LJ. CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3. World J Microbiol Biotechnol 2024; 40:121. [PMID: 38441729 DOI: 10.1007/s11274-023-03811-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Accepted: 10/18/2023] [Indexed: 03/07/2024]
Abstract
Mezcal is a traditional Mexican distilled beverage, known for its marked organoleptic profile, which is influenced by several factors, such as the fermentation process, where a wide variety of microorganisms are present. Kluyveromyces marxianus is one of the main yeasts isolated from mezcal fermentations and has been associated with ester synthesis, contributing to the flavors and aromas of the beverage. In this study, we employed CRISPR interference (CRISPRi) technology, using dCas9 fused to the Mxi1 repressor factor domain, to down-regulate the expression of the IAH1 gene, encoding for an isoamyl acetate-hydrolyzing esterase, in K. marxianus strain DU3. The constructed CRISPRi plasmid successfully targeted the IAH1 gene, allowing for specific gene expression modulation. Through gene expression analysis, we assessed the impact of IAH1 down-regulation on the metabolic profile of volatile compounds. We also measured the expression of other genes involved in volatile compound biosynthesis, including ATF1, EAT1, ADH1, and ZWF1 by RT-qPCR. Results demonstrated successful down-regulation of IAH1 expression in K. marxianus strain DU3 using the CRISPRi system. The modulation of IAH1 gene expression resulted in alterations in the production of volatile compounds, specifically ethyl acetate, which are important contributors to the beverage's aroma. Changes in the expression levels of other genes involved in ester biosynthesis, suggesting that the knockdown of IAH1 may generate intracellular alterations in the balance of these metabolites, triggering a regulatory response. The application of CRISPRi technology in K. marxianus opens the possibility of targeted modulation of gene expression, metabolic engineering strategies, and synthetic biology in this yeast strain.
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Affiliation(s)
- Luis A Muñoz-Miranda
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Andrea Catalina Zepeda-Peña
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Leticia Casas-Godoy
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Zapopan, Zapopan, Jalisco, México
| | - Alejandro Pereira-Santana
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. Subsede Sureste, Parque Científico y Tecnológico de Yucatán, Mérida, Yucatán, México
| | - Andrés Méndez-Zamora
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Iliana Barrera-Martínez
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Zapopan, Zapopan, Jalisco, México
| | - Luis Rodríguez-Zapata
- Centro de Investigación Científica de Yucatán, Unidad de Biotecnología, Mérida, Yucatán, México
| | - Anne Christine Gschaedler-Mathis
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México.
| | - Luis J Figueroa-Yáñez
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México.
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4
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Wang S, Zhao F, Yang M, Lin Y, Han S. Metabolic engineering of Saccharomyces cerevisiae for the synthesis of valuable chemicals. Crit Rev Biotechnol 2024; 44:163-190. [PMID: 36596577 DOI: 10.1080/07388551.2022.2153008] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/11/2022] [Accepted: 10/29/2022] [Indexed: 01/05/2023]
Abstract
In the twenty first century, biotechnology offers great opportunities and solutions to climate change mitigation, energy and food security and resource efficiency. The use of metabolic engineering to modify microorganisms for producing industrially significant chemicals is developing and becoming a trend. As a famous, generally recognized as a safe (GRAS) model microorganism, Saccharomyces cerevisiae is widely used due to its excellent operational convenience and high fermentation efficiency. This review summarizes recent advancements in the field of using metabolic engineering strategies to construct engineered S. cerevisiae over the past ten years. Five different types of compounds are classified by their metabolites, and the modified metabolic pathways and strategies are summarized and discussed independently. This review may provide guidance for future metabolic engineering efforts toward such compounds and analogues. Additionally, the limitations of S. cerevisiae as a cell factory and its future trends are comprehensively discussed.
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Affiliation(s)
- Shuai Wang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Fengguang Zhao
- School of Light Industry and Engineering, South China University of Technology, Guangzhou, China
| | - Manli Yang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Ying Lin
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Shuangyan Han
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
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5
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Tomonaga K, Tanaka J, Kiyoshi K, Akao T, Watanabe K, Kadokura T, Nakayama S. Physiological role of the EHL gene in sake yeast and its effects on quality of sake. J Biosci Bioeng 2024; 137:195-203. [PMID: 38242756 DOI: 10.1016/j.jbiosc.2023.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/09/2023] [Accepted: 12/02/2023] [Indexed: 01/21/2024]
Abstract
The EHL1/2/3 genes were identified by whole-genome sequencing of Kyokai No. 7 (K7), which is a well-known representative Japanese sake yeast Saccharomyces cerevisiae. The genes are present in K7, but not in laboratory strain S288C. Although the genes were presumed to encode epoxide hydrolase based on homology analysis, their effect on cellular metabolism in sake yeast has not yet been clarified. We constructed ehl1/2/3 mutants harboring a stop codon in each gene using the haploid yeast strain H3 as the parental strain, which was derived from K701, and investigated the physiological role and effects of the EHL1/2/3 genes on sake quality. Metabolome analysis and vitamin requirement testing revealed that the EHL1/2/3 genes are partly responsible for the synthesis of pantothenate. For fermentation profiles, ethanol production by the ehl1/2/3 mutant was comparable with that of strain H3, but succinate production was decreased in the ehl1/2/3 mutant compared to strain H3 when cultured in yeast malt (YM) medium containing 10% glucose and during sake brewing. Ethyl hexanoate and isoamyl acetate levels in the ehl1/2/3 mutant strain were decreased compared to those of strain H3 during sake brewing. Thus, the EHL1/2/3 genes did not affect ethanol production but did affect the production of organic acids and aromatic components during sake brewing.
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Affiliation(s)
- Kazuko Tomonaga
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Jumpei Tanaka
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Keiji Kiyoshi
- Department of Biochemistry and Applied Bioscience, Faculty of Agriculture, University of Miyazaki, 1-1 Gakuenkibanadainishi, Miyazaki-shi, Miyazaki 889-2192, Japan
| | - Takeshi Akao
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Kota Watanabe
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Toshimori Kadokura
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Shunichi Nakayama
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan.
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Wang Y, Fu Y, Zhang Q, Zhu Y, Yang Q, Bian C, Zhao LL, Chen Q, Bi HJ, Yang XH, Gao XL. Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae. Food Res Int 2024; 179:114029. [PMID: 38342548 DOI: 10.1016/j.foodres.2024.114029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
This study investigated the effects of co-fermentation of T. delbrueckii and S. cerevisiae on the volatile composition and sensory characteristics of blueberry wines. Mixed fermentation led to higher levels of terpenes, higher alcohols, and esters compared to wines fermented with each yeast individually. Conversely, when T. delbrueckii were physically separated from S. cerevisiae in the double-compartment fermenter, contrasting outcomes emerged. The stronger fruity aroma induced by mixed fermentation were linked to higher ester concentrations, including isoamyl acetate, ethyl isovalerate, ethyl hexanoate, and diethyl succinate. The enhanced esters in mixed fermentation can be attributed to the upregulated alcohol acyltransferase activity and the expressions of ACC1, FAS2, ELO1 and ATF1 genes in late fermentation stage via the cell-cell contact between T. delbrueckii and S. cerevisiae. These findings can deepen the understanding of the interaction between non-Saccharomyces and S. cerevisiae in ester production, assisting wineries in effectively controlling wine aroma through mixed fermentations.
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Affiliation(s)
- Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yu Fu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yue Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qin Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chen Bian
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Lu-Lu Zhao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Chen
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hai-Jun Bi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Hui Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xue-Ling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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7
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Venegas CA, Saona LA, Urbina K, Quintrel P, Peña TA, Mardones W, Cubillos FA. Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha. Food Microbiol 2023; 116:104357. [PMID: 37689417 DOI: 10.1016/j.fm.2023.104357] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 08/03/2023] [Accepted: 08/05/2023] [Indexed: 09/11/2023]
Abstract
Kombucha is a fermented beverage derived from a sweetened tea fermentation inoculated with a bacteria-yeast consortium referred to as Symbiotic Culture of Bacteria and Yeast (SCOBY). Different SCOBY cultures can impact the beverage's quality and make the whole process highly variable. Adding Saccharomyces yeast cultures to the fermentation process can avoid stalled fermentations, providing a reproducible beverage. Here, we explored using different Saccharomyces eubayanus strains together with SCOBY in the context of kombucha fermentation. Our results show that yeast x SCOBY co-cultures exhibited a robust fermentation profile, providing ethanol and acetic acid levels ranging from 0,18-1,81 %v/v and 0,35-1,15 g/L, respectively. The kombucha volatile compound profile of co-cultures was unique, where compounds such as Isopentyl acetate where only found in yeast x SCOBY fermentations. Metabarcoding revealed that the SCOBY composition was also dependent on the S. eubayanus genotype, where besides Saccharomyces, amplicon sequence variants belonging to Brettanomyces and Starmerella were detected. These differences concomitated global changes in transcript levels in S. eubayanus related to the metabolism of organic molecules used in kombucha fermentation. This study highlights the potential for exploring different S. eubayanus strains for kombucha fermentation, and the significant yeast genotype effect in the profile differentiation in this process.
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Affiliation(s)
- Camila A Venegas
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile
| | - Luis A Saona
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile
| | - Kamila Urbina
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile
| | - Pablo Quintrel
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Tomás A Peña
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Wladimir Mardones
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Francisco A Cubillos
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile.
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8
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Roberts R, Khomenko I, Eyres GT, Bremer P, Silcock P, Betta E, Biasioli F. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast. JOURNAL OF MASS SPECTROMETRY : JMS 2023; 58:e4959. [PMID: 37491759 DOI: 10.1002/jms.4959] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 04/14/2023] [Accepted: 06/18/2023] [Indexed: 07/27/2023]
Abstract
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence the quality of beer. The concentrations of these compounds are determined through a specific yeast strain selection and fermentation conditions. The effect of yeast strains on the formation of higher alcohols and esters throughout fermentations (at 20°C) was investigated. Flavour-relevant esters (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) and higher alcohols (isoamyl alcohol, isobutyl alcohol and phenylethyl alcohol) were monitored throughout the fermentation using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) coupled with an automated sampling system for continuous measurements. Compound identification was confirmed by analysis of samples using gas chromatography-mass spectrometry (GC-MS). Results demonstrated the specific time points where variation in higher alcohol and ester generation between yeast strains occurred. In particular, the concentrations of isoamyl acetate, ethyl octanoate and isoamyl alcohol between yeast strains were significantly different over the first 2 days of fermentation; whereas, after Day 3, no significant differences were observed. The two Saccharomyces pastorianus strains produced comparable concentrations of the key higher alcohols and esters. However, the key higher alcohol and ester concentrations varied greatly between the two S. cerevisiae strains. The use of PTR-ToF-MS to rapidly measure multiple yeast strains provides new insights on fermentation for brewers to modify the sensory profile and optimise quality.
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Affiliation(s)
- Rebecca Roberts
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Iuliia Khomenko
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Graham T Eyres
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Emanuela Betta
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Franco Biasioli
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
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9
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Xiao J, Mou F, Mao W, Fang S, Chen H, Liao B, Chen M. The ester production capacity of Pichia kudriavzevii based on functional annotation of genes. World J Microbiol Biotechnol 2023; 39:307. [PMID: 37713136 DOI: 10.1007/s11274-023-03743-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Accepted: 08/28/2023] [Indexed: 09/16/2023]
Abstract
Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain Pichia kudriavzevii, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity. Results showed that P. kudriavzevii gene function was concentrated in biosynthetic capacity, metabolic capacity, amino acid translocation capacity, glycoside hydrolysis capacity and transfer capacity. Additionally, acyltransferase and kinase were predicted as active sites contributing to P. kudriavzevii high ester production. We further compared the volatile composition differences between P. kudriavzevii and Saccharomyces cerevisiae through Headspace solid-phase microextraction-gas Chromatography-mass spectrometry (HS-SPME-GC-MS), revealing P. kudriavzevii produced 3.5 times more esters than S. cerevisiae. Overall, our findings suggest that P. kudriavzevii had potential applications in the Baijiu brewing industry.
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Affiliation(s)
- Junwen Xiao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Feiyan Mou
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Wending Mao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Shangling Fang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China
| | - Hui Chen
- Angie's Yeast Co., Ltd., Yichang, 443000, China
| | - Bei Liao
- Angie's Yeast Co., Ltd., Yichang, 443000, China
| | - Maobin Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China.
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10
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Liu G, Huang L, Lian J. Alcohol acyltransferases for the biosynthesis of esters. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2023; 16:93. [PMID: 37264424 DOI: 10.1186/s13068-023-02343-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Accepted: 05/18/2023] [Indexed: 06/03/2023]
Abstract
Esters are widely used in food, energy, spices, chemical industry, etc., becoming an indispensable part of life. However, their production heavily relies on the fossil energy industry, which presents significant challenges associated with energy shortages and environmental pollution. Consequently, there is an urgent need to identify alternative green methods for ester production. One promising solution is biosynthesis, which offers sustainable and environmentally friendly processes. In ester biosynthesis, alcohol acyltransferases (AATs) catalyze the condensation of acyl-CoAs and alcohols to form esters, enabling the biosynthesis of nearly 100 different kinds of esters, such as ethyl acetate, hexyl acetate, ethyl crotonate, isoamyl acetate, and butyl butyrate. However, low catalytic efficiency and low selectivity of AATs represent the major bottlenecks for the biosynthesis of certain specific esters, which should be addressed with protein molecular engineering approaches before practical biotechnological applications. This review provides an overview of AAT enzymes, including their sequences, structures, active sites, catalytic mechanisms, and metabolic engineering applications. Furthermore, considering the critical role of AATs in determining the final ester products, the current research progresses of AAT modification using protein molecular engineering are also discussed. This review summarized the major challenges and prospects of AAT enzymes in ester biosynthesis.
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Affiliation(s)
- Gaofei Liu
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China
| | - Lei Huang
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China
| | - Jiazhang Lian
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China.
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China.
- Zhejiang Key Laboratory of Smart Biomaterials, Zhejiang University, Hangzhou, 310027, China.
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11
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Takase S, Tomonaga K, Tanaka J, Moriya C, Kiyoshi K, Akao T, Watanabe K, Kadokura T, Nakayama S. The bio3 mutation in sake yeast leads to changes in organic acid profiles and ester levels but not ethanol production. J Biosci Bioeng 2023:S1389-1723(23)00115-9. [PMID: 37183145 DOI: 10.1016/j.jbiosc.2023.04.004] [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: 03/30/2023] [Revised: 04/19/2023] [Accepted: 04/19/2023] [Indexed: 05/16/2023]
Abstract
Biotin is an essential coenzyme that is bound to carboxylases and participates in fatty acid synthesis. The fact that sake yeast exhibit biotin prototrophy while almost all other Saccharomyces cerevisiae strains exhibit biotin auxotrophy, implies that biotin prototrophy is an important factor in sake brewing. In this study, we inserted a stop codon into the biotin biosynthetic BIO3 gene (cording for 7,8-diamino-pelargonic acid aminotransferase) of a haploid sake yeast strain using the marker-removable plasmid pAUR135 and investigated the fermentation profile of the resulting bio3 mutant. Ethanol production was not altered when the bio3 mutant was cultured in Yeast Malt (YM) medium containing 10% glucose at 15 °C and 30 °C. Interestingly, ethanol production was also not changed during the sake brewing process. On the other hand, the levels of organic acids in the bio3 mutant were altered after culturing in YM medium and during sake brewing. In addition, ethyl hexanoate and isoamyl acetate levels decreased in the bio3 mutant during sake brewing. Metabolome analysis revealed that the decreased levels of fatty acids in the bio3 mutant were attributed to the decreased levels of ethyl hexanoate. Further, the transcription level of genes related to the synthesis of ethyl hexanoate and isoamyl acetate were significantly reduced. The findings indicated that although the decrease in biotin biosynthesis did not affect ethanol production, it did affect the synthesis of components such as organic acids and aromatic compounds. Biotin biosynthesis ability is thus a key factor in sake brewing.
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Affiliation(s)
- Shiori Takase
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Kazuko Tomonaga
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Jumpei Tanaka
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Chise Moriya
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Keiji Kiyoshi
- Department of Biochemistry and Applied Bioscience, Faculty of Agriculture, University of Miyazaki, 1-1 Gakuenkibanadainishi, Miyazaki-shi, Miyazaki 889-2192, Japan
| | - Takeshi Akao
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Kota Watanabe
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Toshimori Kadokura
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Shunichi Nakayama
- Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan.
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12
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Sasaki T, Ochiai N, Yamazaki Y, Sasamoto K. Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake. Food Chem 2023; 405:134640. [DOI: 10.1016/j.foodchem.2022.134640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 10/12/2022] [Accepted: 10/13/2022] [Indexed: 11/04/2022]
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13
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Lola D, Kalloniati C, Dimopoulou M, Kanapitsas A, Papadopoulos G, Dorignac É, Flemetakis E, Kotseridis Y. Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2952-2963. [PMID: 36719992 DOI: 10.1021/acs.jafc.2c07325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. The present work determined the effect of the amount of yeast assimilable nitrogen (YAN) on fermentation kinetics, aroma production, and gene expression patterns of the wine yeast Saccharomyces cerevisiae. Fermentations were performed under two different YAN concentrations of must. Acetate esters, linalool, and nerol appeared to be clearly affected by the different YAN levels. Real-time-PCR results revealed that the genes involved in ethyl and acetate esters production recorded, in general, higher transcript levels under high nitrogen supplementation. In addition, an up-regulation of the BGL2 and EXG1 genes, which are related to terpenes production, was observed in the case of high nitrogen content and it is well corresponded to the terpenol concentration found. Our study revealed the impact of nitrogen supplementation on yeast metabolism and its importance to adjust wine's aromatic composition and sensory profile.
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Affiliation(s)
- Despina Lola
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Chrysanthi Kalloniati
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo 12243, Greece
| | - Alexandros Kanapitsas
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Georgios Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | | | - Emmanouil Flemetakis
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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14
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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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15
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Roopashree PG, Shetty SS, Shetty VV, Nalilu SK. Medium-Chain Fatty Acids and Breast Cancer Risk by Receptor and Pathological Subtypes. Nutrients 2022; 14:nu14245351. [PMID: 36558514 PMCID: PMC9781514 DOI: 10.3390/nu14245351] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/02/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Introduction: Medium-chain fatty acids contain 6-12 carbon atoms and are absorbed directly into the blood vessels, proceeding to the portal vein and, finally, to the liver, where they are immediately utilized for energy. We aimed to determine the medium-chain fatty acid levels in women with and without breast cancer. Materials and Methods: A total of 200 women (100 breast cancer subjects and 100 control subjects) were recruited for the study as per the inclusion and exclusion criteria. Blood samples were collected for biochemical estimations. Fatty acid methyl esters were isolated, and medium-chain fatty acid levels in plasma were analyzed using gas chromatography (GC-FID). Statistical analysis was performed using SPSS 20.0 software; p ≤ 0.05 was considered statistically significant. Results: The fatty acid analysis revealed a significant decrease in the levels of caprylic acid (C:8) and lauric acid (C:12) and a significant increase in the level of capric acid (C:10) in the breast cancer subjects when compared to the control group. The level of caproic acid (C:6) was not significantly increased in the breast cancer subjects. In particular, the HER2- and ER-positive breast cancer subjects showed a decrease in their caprylic acid and lauric acid levels compared to other receptors. Conclusions: The results of the current study imply that lower levels of caprylic and lauric acid may be associated with a higher risk of breast cancer. The relevance of medium-chain fatty acids for preventive and therapeutic interventions will be amplified by further research on the possibility that alteration in a patient's medium-chain fatty acid composition may mechanistically contribute to disease progression or breast cancer risk.
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Affiliation(s)
| | - Shilpa S. Shetty
- Central Research Laboratory, KS Hegde Medical Academy, Nitte (Deemed to be University), Mangalore 575018, India
- Correspondence: (S.S.S.); (S.K.N.)
| | - Vijith Vittal Shetty
- Department of Oncology, KS Hegde Medical Academy, Nitte (Deemed to be University), Mangalore 575018, India
| | - Suchetha Kumari Nalilu
- Department of Biochemistry, KS Hegde Medical Academy, Nitte (Deemed to Be University), Mangalore 575018, India
- Correspondence: (S.S.S.); (S.K.N.)
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16
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Epigenetic Changes in Saccharomyces cerevisiae Alters the Aromatic Profile in Alcoholic Fermentation. Appl Environ Microbiol 2022; 88:e0152822. [PMID: 36374027 PMCID: PMC9746323 DOI: 10.1128/aem.01528-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Epigenetic changes in genomics provide phenotypic modification without DNA sequence alteration. This study shows that benzoic acid, a common food additive and known histone deacetylase inhibitor (HDACi), has an epigenetic effect on Saccharomyces cerevisiae. Benzoic acid stimulated formation of epigenetic histone marks H3K4Me2, H3K27Me2, H3K18ac, and H3Ser10p in S. cerevisiae and altered their phenotypic behavior, resulting in increased production of phenylethyl alcohol and ester compounds during alcoholic fermentation using wine as a representative model system. Our study demonstrates the HDACi activity of certain dietary compounds such as sodium butyrate, curcumin and anacardic acid, suggests the potential use of these dietary compounds in altering S. cerevisiae phenotypes without altering host-cell DNA. This study highlights the potential to use common dietary compounds to exploit epigenetic modifications for various fermentation and biotechnology applications as an alternative to genetic modification. These findings indicate that benzoic acid and other food additives may have potential epigenetic effects on human gut microbiota, in which several yeast species are involved. IMPORTANCE The manuscript investigates and reports for the first time utilizing a non-GMO approach to alter the fermentation process of Pinot Noir wines. We have experimentally demonstrated that certain dietary compounds possess histone deacetylase (HDAC) inhibiting activity and can alter the wine characteristics by potentially altering yeast gene transcription, which was resulted from epigenetic effects. We have previously proposed the term "nutrifermentics" to represent this newly proposed field of research that provides insights on the effect of certain dietary compounds on microbial strains and their potential application in fermentation. This technological approach is a novel way to manipulate microorganisms for innovative food and beverage production with quality attributes catering for consumer's needs. Using a multidisciplinary approach with an emphasis on food fermentation and biotechnology, this study will be substantially useful and of broad interest to food microbiologists and biotechnologists who seek for innovative concepts with real-world application potential.
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17
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Coral-Medina A, Morrissey JP, Camarasa C. The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation. J Ind Microbiol Biotechnol 2022; 49:6825455. [PMID: 36370452 PMCID: PMC9923386 DOI: 10.1093/jimb/kuac025] [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: 06/10/2022] [Accepted: 11/01/2022] [Indexed: 11/13/2022]
Abstract
Nitrogen is a critical nutrient in beverage fermentations, influencing fermentation performance and formation of compounds that affect organoleptic properties of the product. Traditionally, most commercial wine fermentations rely on Saccharomyces cerevisiae but the potential of alternative yeasts is increasingly recognised because of the possibility to deliver innovative products and process improvements. In this regard, Saccharomyces uvarum is an attractive non-traditional yeast that, while quite closely related to S. cerevisiae, displays a different fermentative and aromatic profile. Although S. uvarum is used in cider-making and in some winemaking, better knowledge of its physiology and metabolism is required if its full potential is to be realised. To address this gap, we performed a comparative analysis of the response of S. uvarum and S. cerevisiae to 13 different sources of nitrogen, assessing key parameters such as growth, fermentation performance, the production of central carbon metabolites and aroma volatile compounds. We observed that the two species differ in the production of acetate, succinate, medium-chain fatty acids, phenylethanol, phenylethyl acetate, and fusel/branched acids in ways that reflect different distribution of fluxes in the metabolic network. The integrated analysis revealed different patterns of yeast performance and activity linked to whether growth was on amino acids metabolised via the Ehrlich pathway or on amino acids and compounds assimilated through the central nitrogen core. This study highlights differences between the two yeasts and the importance that nitrogen metabolism can play in modulating the sensory profile of wine when using S. uvarum as the fermentative yeast.
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Affiliation(s)
- Angela Coral-Medina
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France,School of Microbiology, University College Cork, T12 K8AF, Cork, Ireland
| | - John P Morrissey
- School of Microbiology, University College Cork, T12 K8AF, Cork, Ireland,Environmental Research Institute and SUSFERM Fermentation Science Centre, University College Cork, T12 K8AF, Cork, Ireland
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18
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Huang R, Zhang F, Zhou H, Yu H, Shen L, Jiang J, Qin Y, Liu Y, Song Y. Characterization of Trichoderma reesei endoglucanase displayed on the Saccharomyces cerevisiae cell surface and its effect on wine flavor in combination with β-glucosidase. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.11.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation. Food Res Int 2022; 162:112016. [DOI: 10.1016/j.foodres.2022.112016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/19/2022]
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20
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Naundrup A, Bohman B, Kwadha CA, Jensen AB, Becher PG, De Fine Licht HH. Pathogenic fungus uses volatiles to entice male flies into fatal matings with infected female cadavers. THE ISME JOURNAL 2022; 16:2388-2397. [PMID: 35831484 PMCID: PMC9477817 DOI: 10.1038/s41396-022-01284-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 12/17/2022]
Abstract
To ensure dispersal, many parasites and pathogens behaviourally manipulate infected hosts. Other pathogens and certain insect-pollinated flowers use sexual mimicry and release deceptive mating signals. However, it is unusual for pathogens to rely on both behavioural host manipulation and sexual mimicry. Here, we show that the host-specific and behaviourally manipulating pathogenic fungus, Entomophthora muscae, generates a chemical blend of volatile sesquiterpenes and alters the profile of natural host cuticular hydrocarbons in infected female housefly (Musca domestica) cadavers. Healthy male houseflies respond to the fungal compounds and are enticed into mating with female cadavers. This is advantageous for the fungus as close proximity between host individuals leads to an increased probability of infection. The fungus exploits the willingness of male flies to mate and benefits from altering the behaviour of uninfected male host flies. The altered cuticular hydrocarbons and emitted volatiles thus underlie the evolution of an extended phenotypic trait.
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Affiliation(s)
- Andreas Naundrup
- Section for Organismal Biology, Department of Plant and Environmental Sciences, University of Copenhagen, København, Denmark.
| | - Björn Bohman
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Charles A Kwadha
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Annette B Jensen
- Section for Organismal Biology, Department of Plant and Environmental Sciences, University of Copenhagen, København, Denmark
| | - Paul G Becher
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Henrik H De Fine Licht
- Section for Organismal Biology, Department of Plant and Environmental Sciences, University of Copenhagen, København, Denmark.
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21
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Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis. Food Chem 2022; 381:132115. [DOI: 10.1016/j.foodchem.2022.132115] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/04/2022] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
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22
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Xue SJ, Zhang JR, Zhang RX, Qin Y, Yang XB, Jin GJ, Tao YS. Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation. Food Res Int 2022; 157:111369. [DOI: 10.1016/j.foodres.2022.111369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/04/2022] [Accepted: 05/10/2022] [Indexed: 12/24/2022]
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23
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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: 3] [Impact Index Per Article: 1.5] [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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24
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Engineering Saccharomyces cerevisiae for production of the capsaicinoid nonivamide. Microb Cell Fact 2022; 21:106. [PMID: 35643562 PMCID: PMC9148506 DOI: 10.1186/s12934-022-01831-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 05/16/2022] [Indexed: 12/02/2022] Open
Abstract
Background Capsaicinoids are produced by plants in the Capsicum genus and are the main reason for the pungency of chili pepper fruits. They are strong agonists of TRPV1 (the transient receptor potential cation channel subfamily V member 1) and used as active ingredients in pharmaceuticals for the treatment of pain. The use of bioengineered microorganisms in a fermentation process may be an efficient route for their preparation, as well as for the discovery of (bio-)synthetic capsaicinoids with improved or novel bioactivities. Results Saccharomyces cerevisiae was engineered to over-express a selection of amide-forming N-acyltransferase and CoA-ligase enzyme cascades using a combinatorial gene assembly method, and was screened for nonivamide production from supplemented vanillylamine and nonanoic acid. Data from this work demonstrate that Tyramine N-hydroxycinnamoyl transferase from Capsicum annuum (CaAT) was most efficient for nonivamide formation in yeast, outcompeting the other candidates including AT3 (Pun1) from Capsicum spp. The CoA-ligase partner with highest activity from the ones evaluated here were from Petunia hybrida (PhCL) and Spingomonas sp. Ibu-2 (IpfF). A yeast strain expressing CaAT and IpfF produced 10.6 mg L−1 nonivamide in a controlled bioreactor setup, demonstrating nonivamide biosynthesis by S. cerevisiae for the first time. Conclusions Baker’s yeast was engineered for production of nonivamide as a model capsaicinoid, by expressing N-acyltransferases and CoA-ligases of plant and bacterial origin. The constructed yeast platform holds potential for in vivo biocatalytic formation of capsaicinoids and could be a useful tool for the discovery of novel drugs. Supplementary Information The online version contains supplementary material available at 10.1186/s12934-022-01831-3.
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25
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Shi X, Wang X, Hou X, Tian Q, Hui M. Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter. Front Microbiol 2022; 13:891387. [PMID: 35586860 PMCID: PMC9108772 DOI: 10.3389/fmicb.2022.891387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/04/2022] [Indexed: 11/13/2022] Open
Abstract
Luzhou-flavoured liquor is one of Chinese most popular distilled liquors. Hundreds of flavoured components have been detected from this liquor, with esters as its primary flavouring substance. Among these esters, ethyl hexanoate was the main component. As an essential functional microbe that produces ethyl hexanoate, yeast is an important functional microorganism that produces ethyl hexanoate. The synthesis of ethyl hexanoate in yeast mainly involves the lipase/esterase synthesis pathway, alcohol transferase pathway and alcohol dehydrogenase pathway. In this study, whole-genome sequencing of W. anomalus Y-1 isolated from a Chinese liquor fermentation starter, a fermented wheat starter containing brewing microorganisms, was carried out using the Illumina HiSeq X Ten platform. The sequence had a length of 15,127,803 bp with 34.56% GC content, encoding 7,024 CDS sequences, 69 tRNAs and 1 rRNA. Then, genome annotation was performed using three high-quality databases, namely, COG, KEGG and GO databases. The annotation results showed that the ko7019 pathway of gene 6,340 contained the Eht1p enzyme, which was considered a putative acyltransferase similar to Eeb1p and had 51.57% homology with two known medium-chain fatty acid ethyl ester synthases, namely, Eht1 and Eeb1. Ethyl hexanoate in W. anomalus was found to be synthesised through the alcohol acyltransferase pathway, while acyl-coenzyme A and alcohol were synthesised under the catalytic action of Eht1p. The results of this study are beneficial to the exploration of key genes of ester synthesis and provide reference for the improvement of liquor flavoured.
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Affiliation(s)
- Xin Shi
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xin Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Industrial Microorganism Preservation and Breeding Henan Engineering Laboratory, Zhengzhou, China
| | - Xiaoge Hou
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Bioengineering, Henan College of Animal Husbandry Economics, Zhengzhou, China
| | - Qing Tian
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Industrial Microorganism Preservation and Breeding Henan Engineering Laboratory, Zhengzhou, China
- *Correspondence: Ming Hui,
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26
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Wei J, Zhang Y, Zhang X, Guo H, Yuan Y, Yue T. Multi-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Zhao S, Li M, Simal-Gandara J, Tian J, Chen J, Dai X, Kong Z. Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level. Food Chem 2022; 373:131577. [PMID: 34819246 DOI: 10.1016/j.foodchem.2021.131577] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/18/2021] [Accepted: 11/06/2021] [Indexed: 11/04/2022]
Abstract
The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatography-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatography mass spectrometry qualitatively and quantitatively identified the flavor components, and a photographic colorimeter was used for color attribute analysis. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcohols, and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole negatively alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.
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Affiliation(s)
- Shanshan Zhao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Hebei Agricultural University, College of Food Science and Technology, Hebei Baoding 071001, PR China
| | - Minmin Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Jian Tian
- Hebei Agricultural University, College of Food Science and Technology, Hebei Baoding 071001, PR China; Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Jieyin Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Xiaofeng Dai
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
| | - Zhiqiang Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
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28
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Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
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29
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Nedele AK, Bär A, Mayer N, Schiebelbein R, Zhang Y. Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita. Food Chem 2022; 381:132170. [PMID: 35121327 DOI: 10.1016/j.foodchem.2022.132170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 11/04/2022]
Abstract
The market for plant protein-based substitutes for cheeses is growing, but the sensory properties are distinctively different from the original products. Hence, natural and vegan cheesy flavors are needed to aromatize the products. A cheesy, sweaty and parmesan-like aroma was produced by fermentation of soy drink with Agrocybe aegerita. Aroma dilution analysis revealed short-chain fatty acids (SCFAs) as main influencing cheesy odorants analyzed by gas chromatography-mass spectrometry-olfactometry. In comparison to the five cheese varieties, the SCFA profile of the fermented soy drink revealed similarities with Parmesan and Emmental cheese. Meanwhile, principal component analysis showed an approximation of the aroma profile after fermentation with A. aegerita to those of cheeses. 3-Methylbutanoic acid was synthesized from the protein fraction, while the oil fraction contributed to the formation of unbranched SCFAs like butanoic acid. Accordingly, the production of these compounds can be increased by addition of the fractions.
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Affiliation(s)
- Ann-Kathrin Nedele
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Alessa Bär
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Nicole Mayer
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Raphaela Schiebelbein
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
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30
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Yan Y, Chen H, Sun L, Zhang W, Lu X, Li Z, Xu J, Ren Q. The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage. PLoS One 2022; 17:e0262353. [PMID: 34986204 PMCID: PMC8730391 DOI: 10.1371/journal.pone.0262353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Accepted: 12/21/2021] [Indexed: 02/01/2023] Open
Abstract
Huangjiu is a national alcoholic beverage in China. Millet has congenital advantages in development and utilization of nutrient. Brewing Huangjiu with millet can increase the value of millet. Microbial community plays crucial roles in millet Huangjiu fermentation. Flavor compounds reflect the quality and health function of Huangjiu. The flavor compounds of Huangjiu are complex and their formation is closely associated with microorganisms, but the relationship between them during fermentation has been unknown. In this research, this relationship during millet Huangjiu fermentation were deeply investigated. Totally 86 volatile compounds were detected. Bacillus, Weissella, Paenibacillus, Klebsiella, Prevotella was investigated as the dominant microbes through high-throughput sequencing. 537 correlations between major flavor compounds and microbes were established to reflect the dynamic change during millet Huangjiu fermentation. The top five dominant genus of flavor producing microbes were Chryseobacterium, Sporolactobacillus, Psychrobacter, Sphingobium and Anoxybacillus. The content of malic acid and citric acid was gradually improved all through the millet Huangjiu fermentation. Malic acid and citric acid generated from millet Huangjiu fermentation shows healthy properties as liver protection and eliminating fatigue. Our research provides essential information on microbial community succession and the flavor formation during millet Huangjiu fermentation, and beneficial for development of Huangjiu products.
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Affiliation(s)
- Yi Yan
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China
| | - Haiyan Chen
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China
| | - Leping Sun
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China
| | - Wei Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xin Lu
- State Key Laboratory for Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Zhenpeng Li
- State Key Laboratory for Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Jialiang Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China
| | - Qing Ren
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China
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31
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Gardner JM, Walker ME, Boss PK, Jiranek V. The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Abstract
Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol and carbon dioxide. Whilst yeast strains contribute flavour, there is limited information on the relationship between yeast strain and observed flavour profile. In this work, the impact of yeast strain on the aroma profile of new make spirit (freshly distilled, unmatured spirit) was investigated using 24 commercially available active dried yeast strains. The contribution of alcoholic, fruity, sulfury and sweet notes to new make spirit by yeast was confirmed. Generally, distilling strains could be distinguished from brewing and wine strains based on aroma and ester concentrations. However, no statistically significant differences between individual yeast strains could be perceived in the intensity of seven aroma categories typically associated with whisky. Overall, from the yeast strains assessed, it was found that new make spirit produced using yeast strains marketed as ‘brewing’ strains was preferred in terms of acceptability rating.
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33
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Tan M, Caro Y, Shum Cheong Sing A, Reiss H, Francois JM, Petit T. Selection by UV Mutagenesis and Physiological Characterization of Mutant Strains of the Yeast Saprochaete suaveolens (Former Geotrichum fragrans) with Higher Capacity to Produce Flavor Compounds. J Fungi (Basel) 2021; 7:1031. [PMID: 34947014 PMCID: PMC8704521 DOI: 10.3390/jof7121031] [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: 10/18/2021] [Revised: 11/27/2021] [Accepted: 11/27/2021] [Indexed: 11/17/2022] Open
Abstract
Yeast volatile organic compounds (VOCs), i.e. low molecular weight organic acids, alcohols and esters, are considered as potential and sustainable sources of natural aromas that can replace commonly used artificial flavors in food and other industrial sectors. Although research generally focuses on the yeast Saccharomyces cerevisiae, other so-called unconventional yeasts (NCY) are beginning to attract the attention of researchers, particularly for their ability to produce alternative panels of VOCs. With this respect, a Saprochaete suaveolens strain isolated from dragon fruit in Reunion Island was shown to produce α-unsaturated esters from branched-chain amino acids (BCAAs) such as isobutyl, isoamyl or ethyl tiglate, which are rarely found in other yeasts strains. Given that β-oxidation allows the growth of S. suaveolens on BCAAs as sole carbon source, we developped a method based on UV mutagenesis to generate mutants that can no longer grow on BCAAs, while redirecting the carbon flow towards esterification of α-unsaturated esters. Among the 15,000 clones generated through UV irradiation, we identified nine clones unable to grow on BCAAs with one of them able to produce eight times more VOCs as compared to the wild-type strain. This higher production of α-unsaturated esters in this mutant strain coincided with an almost complete loss of enoyl-CoA hydratase activity of the β-oxidation pathways and with a twofold increase of acyl-CoA hydrolase with not significant changes in the enzymes of the Ehrlich pathway. Moreover, from our knowledge, it constituted the first example of VOCs enhancement in a microbial strain by UV mutagenesis.
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Affiliation(s)
- Melissa Tan
- Laboratoire de Chimie et Biotechnologie des Produits Naturels—CHEMBIOPRO, Université de la Réunion, 15 Avenue René Cassin, CEDEX 9, CS 92003, F-97744 Saint-Denis, France; (M.T.); (Y.C.); (A.S.C.S.); (H.R.)
- IUT de La Réunion, Département Hygiène, Sécurité, Environnement (HSE), 40 Avenue de Soweto, CEDEX 9, BP 373, F-97455 Saint-Pierre, France
- Toulouse Biotechnology Institute (TBI), UMR-CNRS5504 & UMR-INRA 792, INSA, F-31077 Toulouse, France
| | - Yanis Caro
- Laboratoire de Chimie et Biotechnologie des Produits Naturels—CHEMBIOPRO, Université de la Réunion, 15 Avenue René Cassin, CEDEX 9, CS 92003, F-97744 Saint-Denis, France; (M.T.); (Y.C.); (A.S.C.S.); (H.R.)
- IUT de La Réunion, Département Hygiène, Sécurité, Environnement (HSE), 40 Avenue de Soweto, CEDEX 9, BP 373, F-97455 Saint-Pierre, France
| | - Alain Shum Cheong Sing
- Laboratoire de Chimie et Biotechnologie des Produits Naturels—CHEMBIOPRO, Université de la Réunion, 15 Avenue René Cassin, CEDEX 9, CS 92003, F-97744 Saint-Denis, France; (M.T.); (Y.C.); (A.S.C.S.); (H.R.)
| | - Héloïse Reiss
- Laboratoire de Chimie et Biotechnologie des Produits Naturels—CHEMBIOPRO, Université de la Réunion, 15 Avenue René Cassin, CEDEX 9, CS 92003, F-97744 Saint-Denis, France; (M.T.); (Y.C.); (A.S.C.S.); (H.R.)
| | - Jean-Marie Francois
- Toulouse Biotechnology Institute (TBI), UMR-CNRS5504 & UMR-INRA 792, INSA, F-31077 Toulouse, France
- Toulouse White Biotechnology, UMS:INRA INSA CNRS, 135 Avenue de Rangeuil, F-31077 Toulouse, France
| | - Thomas Petit
- Laboratoire de Chimie et Biotechnologie des Produits Naturels—CHEMBIOPRO, Université de la Réunion, 15 Avenue René Cassin, CEDEX 9, CS 92003, F-97744 Saint-Denis, France; (M.T.); (Y.C.); (A.S.C.S.); (H.R.)
- IUT de La Réunion, Département Hygiène, Sécurité, Environnement (HSE), 40 Avenue de Soweto, CEDEX 9, BP 373, F-97455 Saint-Pierre, France
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34
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Colonic Medium-Chain Fatty Acids Act as a Source of Energy and for Colon Maintenance but Are Not Utilized to Acylate Ghrelin. Nutrients 2021; 13:nu13113807. [PMID: 34836064 PMCID: PMC8617845 DOI: 10.3390/nu13113807] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 01/04/2023] Open
Abstract
The capacity of microbiota to produce medium-chain fatty acids (MCFA) and related consequences for the gastrointestinal (GI) tract have never been reported before. We verified the impact of nutrition-related factors on fatty acid (FAs) production and found that caloric restriction decreased levels of most of MCFAs in the mouse cecum, whereas overnight fasting reduced the levels of acetate and butyrate but increased propionate and laurate. A diet high in soluble fibre boosted the production of short-chain fatty acids (SCFA) and caproate whereas a high-cellulose diet did not have an effect or decreased the levels of some of the FAs. Rectal infusion of caprylate resulted in its rapid metabolism for energy production. Repeated 10-day MCFA infusion impacted epididymal white adipose tissue (eWAT) weight and lipid accumulation. Repeated infusion of caprylate rectally tended to increase the concentration of active ghrelin in mice plasma; however, this increase was not statistically significant. In Caco-2 cells, caprylate increased the expression of Fabp2, Pdk4, Tlr3, and Gpr40 genes as well as counteracted TNFα-triggered downregulation of Pparγ, Occludin, and Zonulin mRNA expression. In conclusion, we show that colonic MCFAs can be rapidly utilized as a source of energy or stored as a lipid supply. Further, locally produced caprylate may impact metabolism and inflammatory parameters in the colon.
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35
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Ma Y, Li T, Xu X, Ji Y, Jiang X, Shi X, Wang B. Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng. Front Microbiol 2021; 12:717387. [PMID: 34475866 PMCID: PMC8406806 DOI: 10.3389/fmicb.2021.717387] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Accepted: 07/21/2021] [Indexed: 11/29/2022] Open
Abstract
Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced via multivariate data analysis. Candida and Mortierella were dominant genera in Petit Manseng wine during spontaneous fermentation. Many fermentative aroma compounds, including ethyl octanoate, isoamyl acetate, ethyl butyrate, ethyl decanoate, isoamyl alcohol, ethyl laurate, isopropyl acetate, hexanoic acid, and octanoic acid, were noted and found to be responsible for the strong fruity and fatty aroma of Petit Manseng sweet wine. Multivariate data analysis indicated that the predominant microorganisms contributed to the formation of these fermentative aroma compounds. Hannaella and Neomicrosphaeropsis displayed a significantly positive correlation with the 6-methylhept-5-en-2-one produced. The current results provide a reference for producing Petit Manseng sweet wine with desirable characteristics.
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Affiliation(s)
- Yanqin Ma
- Food College, Shihezi University, Shihezi, China
| | - Tian Li
- Food College, Shihezi University, Shihezi, China
| | - Xiaoyu Xu
- Food College, Shihezi University, Shihezi, China
| | - Yanyu Ji
- Food College, Shihezi University, Shihezi, China
| | - Xia Jiang
- Food College, Shihezi University, Shihezi, China
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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36
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Feng J, Zhang J, Ma Y, Feng Y, Wang S, Guo N, Wang H, Wang P, Jiménez-Bonilla P, Gu Y, Zhou J, Zhang ZT, Cao M, Jiang D, Wang S, Liu XW, Shao Z, Borovok I, Huang H, Wang Y. Renewable fatty acid ester production in Clostridium. Nat Commun 2021; 12:4368. [PMID: 34272383 PMCID: PMC8285483 DOI: 10.1038/s41467-021-24038-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 05/26/2021] [Indexed: 11/25/2022] Open
Abstract
Bioproduction of renewable chemicals is considered as an urgent solution for fossil energy crisis. However, despite tremendous efforts, it is still challenging to generate microbial strains that can produce target biochemical to high levels. Here, we report an example of biosynthesis of high-value and easy-recoverable derivatives built upon natural microbial pathways, leading to improvement in bioproduction efficiency. By leveraging pathways in solventogenic clostridia for co-producing acyl-CoAs, acids and alcohols as precursors, through rational screening for host strains and enzymes, systematic metabolic engineering-including elimination of putative prophages, we develop strains that can produce 20.3 g/L butyl acetate and 1.6 g/L butyl butyrate. Techno-economic analysis results suggest the economic competitiveness of our developed bioprocess. Our principles of selecting the most appropriate host for specific bioproduction and engineering microbial chassis to produce high-value and easy-separable end products may be applicable to other bioprocesses. Esters can be used as fuels and specialty chemicals for food flavoring, cosmetic and pharmaceutical industries. Here, the authors systematically engineer clostridia, including discovery and deletion of prophages to increase strain stability, for the production of butyl acetate and butyl butyrate from corn stover at low cost.
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Affiliation(s)
- Jun Feng
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Jie Zhang
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Yuechao Ma
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Yiming Feng
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Shangjun Wang
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Na Guo
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Haijiao Wang
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Pixiang Wang
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Pablo Jiménez-Bonilla
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA.,School of Chemistry, National University (UNA), Heredia, Costa Rica
| | - Yanyan Gu
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Junping Zhou
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Zhong-Tian Zhang
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA.,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA
| | - Mingfeng Cao
- Department of Chemical and Biological Engineering, Iowa State University, Ames, IA, USA.,NSF Engineering Research Center for Biorenewable Chemicals, Iowa State University, Ames, IA, USA
| | - Di Jiang
- Department of Applied Chemistry, University of Science and Technology of China, Hefei, China
| | - Shuning Wang
- State Key Laboratory of Microbial Technology, Microbial Technology Institute, Shandong University, Qingdao, China
| | - Xian-Wei Liu
- Department of Applied Chemistry, University of Science and Technology of China, Hefei, China
| | - Zengyi Shao
- Department of Chemical and Biological Engineering, Iowa State University, Ames, IA, USA.,NSF Engineering Research Center for Biorenewable Chemicals, Iowa State University, Ames, IA, USA
| | - Ilya Borovok
- The Shmunis School of Biomedicine and Cancer Research, Faculty of Life Sciences, Tel Aviv University, Ramat Aviv, Tel Aviv, Israel
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA.
| | - Yi Wang
- Department of Biosystems Engineering, Auburn University, Auburn, AL, USA. .,Center for Bioenergy and Bioproducts, Auburn University, Auburn, AL, USA.
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37
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Lin CL, García-Caro RDLC, Zhang P, Carlin S, Gottlieb A, Petersen MA, Vrhovsek U, Bond U. Packing a punch: understanding how flavours are produced in lager fermentations. FEMS Yeast Res 2021; 21:6316108. [PMID: 34227660 PMCID: PMC8310685 DOI: 10.1093/femsyr/foab040] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/02/2021] [Indexed: 11/14/2022] Open
Abstract
Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.
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Affiliation(s)
- Claire Lin Lin
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark.,Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | | | - Penghan Zhang
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Silvia Carlin
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Andrea Gottlieb
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Urska Vrhovsek
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Ursula Bond
- School of Genetics and Microbiology, The Moyne Institute, Trinity College Dublin, Dublin 2, Ireland
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Wang Q, Al Makishah NH, Li Q, Li Y, Liu W, Sun X, Wen Z, Yang S. Developing Clostridia as Cell Factories for Short- and Medium-Chain Ester Production. Front Bioeng Biotechnol 2021; 9:661694. [PMID: 34164382 PMCID: PMC8215697 DOI: 10.3389/fbioe.2021.661694] [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: 01/31/2021] [Accepted: 04/19/2021] [Indexed: 11/21/2022] Open
Abstract
Short- and medium-chain volatile esters with flavors and fruity fragrances, such as ethyl acetate, butyl acetate, and butyl butyrate, are usually value-added in brewing, food, and pharmacy. The esters can be naturally produced by some microorganisms. As ester-forming reactions are increasingly deeply understood, it is possible to produce esters in non-natural but more potential hosts. Clostridia are a group of important industrial microorganisms since they can produce a variety of volatile organic acids and alcohols with high titers, especially butanol and butyric acid through the CoA-dependent carbon chain elongation pathway. This implies sufficient supplies of acyl-CoA, organic acids, and alcohols in cells, which are precursors for ester production. Besides, some Clostridia could utilize lignocellulosic biomass, industrial off-gas, or crude glycerol to produce other branched or straight-chain alcohols and acids. Therefore, Clostridia offer great potential to be engineered to produce short- and medium-chain volatile esters. In the review, the efforts to produce esters from Clostridia via in vitro lipase-mediated catalysis and in vivo alcohol acyltransferase (AAT)-mediated reaction are comprehensively revisited. Besides, the advantageous characteristics of several Clostridia and clostridial consortia for bio-ester production and the driving force of synthetic biology to clostridial chassis development are also discussed. It is believed that synthetic biotechnology should enable the future development of more effective Clostridia for ester production.
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Affiliation(s)
- Qingzhuo Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Naief H Al Makishah
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Qi Li
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yanan Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Wenzheng Liu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Xiaoman Sun
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Zhiqiang Wen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Sheng Yang
- Huzhou Center of Industrial Biotechnology, Shanghai Institutes of Biological Sciences, Chinese Academy of Sciences, Shanghai, China.,Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, China
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39
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Moon HY, Kim HJ, Kim KS, Yoo SJ, Lee DW, Shin HJ, Seo JA, Kang HA. Molecular characterization of the Saccharomycopsis fibuligera ATF genes, encoding alcohol acetyltransferase for volatile acetate ester formation. J Microbiol 2021; 59:598-608. [PMID: 34052992 DOI: 10.1007/s12275-021-1159-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 10/21/2022]
Abstract
Aroma ester components produced by fermenting yeast cells via alcohol acetyltransferase (AATase)-catalyzed intracellular reactions are responsible for the fruity character of fermented alcoholic beverages, such as beer and wine. Acetate esters are reportedly produced at relatively high concentrations by non-Saccharomyces species. Here, we identified 12 ATF orthologues (SfATFs) encoding putative AATases, in the diploid genome of Saccharomycopsis fibuligera KJJ81, an isolate from wheat-based Nuruk in Korea. The identified SfATF proteins (SfAtfp) display low sequence identities with S. cerevisiae Atf1p (between 13.3 and 27.0%). All SfAtfp identified, except SfAtf(A)4p and SfAtf(B)4p, contained the activation domain (HXXXD) conserved in other Atf proteins. Culture supernatant analysis using headspace gas chromatography mass spectrometry confirmed that the recombinant S. cerevisiae strains expressing SfAtf(A)2p, SfAtf(B)2p, and SfAtf(B)6p produced high levels of isoamyl and phenethyl acetates. The volatile aroma profiles generated by the SfAtf proteins were distinctive from that of S. cerevisiae Atf1p, implying difference in the substrate preference. Cellular localization analysis using GFP fusion revealed the localization of SfAtf proteins proximal to the lipid particles, consistent with the presence of amphipathic helices at their N- and C-termini. This is the first report that systematically characterizes the S. fibuligera ATF genes encoding functional AATases responsible for acetate ester formation using higher alcohols as substrate, demonstrating their biotechnological potential for volatile ester production.
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Affiliation(s)
- Hye Yun Moon
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Hyeon Jin Kim
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Ki Seung Kim
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Su Jin Yoo
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Dong Wook Lee
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Hee Je Shin
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Jeong-Ah Seo
- School of Systems Biomedical Science, Soongsil University, Seoul, 06978, Republic of Korea
| | - Hyun Ah Kang
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea.
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40
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Enhancement of C6–C10 fatty acid ethyl esters production in Saccharomyces cerevisiae CA by metabolic engineering. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111496] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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41
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Fan G, Liu P, Chang X, Yin H, Cheng L, Teng C, Gong Y, Li X. Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation. Front Microbiol 2021; 12:663744. [PMID: 34135875 PMCID: PMC8200637 DOI: 10.3389/fmicb.2021.663744] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022] Open
Abstract
Baijiu is an important fermented product in China. A yeast named YX3307 that is capable of producing a large amount of ethyl caproate (EC) was isolated from Daqu, a crude fermentation starter for Baijiu. This yeast was identified as Clavispora lusitaniae on the basis of its morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence. Single-factor experiments were conducted to obtain the optimum fermentation conditions for EC production by YX3307. The highest EC yield (62.0 mg/L) from YX3307 was obtained with the following culture conditions: inoculum size 7.5% (v/v), seed cell age 30 h, sorghum hydrolysate medium (SHM) with a sugar content of 10 Brix and an initial pH of 6.0; incubation at 28°C with shaking at 180 rpm for 32 h; addition of 10% (v/v) anhydrous ethanol and 0.04% (v/v) caproic acid at 32 and 40 h, respectively, static culture at 20°C until 72 h. YX3307 synthesized more EC than ethyl acetate, ethyl lactate, ethyl butyrate, and ethyl octanoate. An intracellular enzyme or cell membrane enzyme was responsible for EC synthesis. YX3307 can produce many flavor compounds that are important for high-quality Baijiu. Thus, it has potential applications in improving the flavor and quality of Baijiu.
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Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Pengxiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xu Chang
- Institute of Brewing and Bioenergy, Angel Yeast Co., Ltd., Hubei, China
| | - Huan Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Liujie Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yi Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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42
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Dank A, van Mastrigt O, Yang Z, Dinesh VM, Lillevang SK, Weij C, Smid EJ. The cross-over fermentation concept and its application in a novel food product: The dairy miso case study. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111041] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Marullo P, Trujillo M, Viannais R, Hercman L, Guillaumie S, Colonna-Ceccaldi B, Albertin W, Barbe JC. Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters. Int J Mol Sci 2021; 22:ijms22084026. [PMID: 33919724 PMCID: PMC8070738 DOI: 10.3390/ijms22084026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/29/2021] [Accepted: 04/08/2021] [Indexed: 01/18/2023] Open
Abstract
Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chemical structure. Higher alcohol acetates differ from fatty acid ethyl esters, whereas a third group, substituted ethyl esters, contributes to the fruitiness of red wines. Derived from yeast metabolism, the biosynthesis of higher alcohol acetates and fatty acid ethyl esters has been widely investigated at the enzymatic and genetic levels. As previously reported, two pairs of esterases, respectively encoded by the paralogue genes ATF1 and ATF2, and EEB1 and EHT1, are mostly involved in the biosynthesis of higher alcohol acetates and fatty acid ethyl esters. These esterases have a moderate effect on the biosynthesis of substituted ethyl esters, which depend on mono-acyl lipases encoded by MGL2 and YJU3. The functional characterization of such genes helps to improve our understanding of substituted ester metabolism in the context of wine alcohol fermentation. In order to evaluate the overall sensorial impact of esters, we attempted to produce young red wines without esters by generating a multiple esterase-free strain (Δatf1, Δatf2, Δeeb1, and Δeht1). Surprisingly, it was not possible to obtain the deletion of MGL2 in the Δatf1/Δatf2/Δeeb1/Δeht1 background, highlighting unsuspected genetic incompatibilities between ATF1 and MGL2. A preliminary RNA-seq analysis depicted the overall effect of the Δatf1/Δatf2/Δeeb1/Δeht1 genotype that triggers the expression shift of 1124 genes involved in nitrogen and lipid metabolism, but also chromatin organization and histone acetylation. These findings reveal unsuspected regulatory roles of ester metabolism in genome expression for the first time.
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Affiliation(s)
- Philippe Marullo
- University Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France; (M.T.); (R.V.); (L.H.); (W.A.)
- Biolaffort, 11 Rue Aristide Bergès, F-33270 Floirac, France
- Correspondence: (P.M.); (J.-C.B.)
| | - Marine Trujillo
- University Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France; (M.T.); (R.V.); (L.H.); (W.A.)
- Pernod Ricard, 51 Chemin des Mèches, F-94000 Créteil, France;
| | - Rémy Viannais
- University Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France; (M.T.); (R.V.); (L.H.); (W.A.)
| | - Lucas Hercman
- University Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France; (M.T.); (R.V.); (L.H.); (W.A.)
| | - Sabine Guillaumie
- University Bordeaux, ISVV, UMR 1287 Ecophysiologie et Génomique Fonctionnelle de la Vigne, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France;
| | | | - Warren Albertin
- University Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France; (M.T.); (R.V.); (L.H.); (W.A.)
| | - Jean-Christophe Barbe
- University Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France; (M.T.); (R.V.); (L.H.); (W.A.)
- Correspondence: (P.M.); (J.-C.B.)
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Zhao T, Zhang XY, Deng RS, Tan Z, Chen GY, Nong XH. Three new unsaturated fatty acids from marine-derived fungus Aspergillus sp. SCAU150. Nat Prod Res 2021; 36:3965-3971. [PMID: 33764238 DOI: 10.1080/14786419.2021.1903002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Four unsaturated fatty acid derivatives including three new pantheric acids (1-3), together with three known polyketides (5-7), were isolated from a culture broth of the marine-derived fungus Aspergillus sp. SCAU150. Their complete structures were determined by NMR and HRESIMS data analyses. The antifungal activity of the isolated compounds above was evaluated and 2 was found to show moderated activity toward the phytopathogenic fungus Fusarium solani bio-80814 with an inhibition zone diameter of 6 mm under 5 µg/disc.
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Affiliation(s)
- Ting Zhao
- Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, Hainan Normal University, Haikou, Hainan, China.,Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan, China
| | - Xiao-Yong Zhang
- College of Marine Sciences, South China Agricultural University, Guangzhou, China
| | - Ran-Sha Deng
- Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, Hainan Normal University, Haikou, Hainan, China.,Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan, China
| | - Zhen Tan
- Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, Hainan Normal University, Haikou, Hainan, China.,Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan, China
| | - Guang-Ying Chen
- Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, Hainan Normal University, Haikou, Hainan, China.,Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan, China
| | - Xu-Hua Nong
- Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, Hainan Normal University, Haikou, Hainan, China.,Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan, China
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45
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Jia Y, Niu CT, Zheng FY, Liu CF, Wang JJ, Lu ZM, Xu ZH, Li Q. Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste. Food Chem 2021; 357:129625. [PMID: 33864999 DOI: 10.1016/j.foodchem.2021.129625] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 02/16/2021] [Accepted: 03/14/2021] [Indexed: 10/21/2022]
Abstract
Bean-based fermentation foods are usually ripened in open environment, which would lead to inconsistencies in flavor and quality between batches. The physicochemical metabolism and microbial community of seasonal broad bean paste (BBP) were compared to distinguish discriminant metabolites and unique taxa, as well as their specific reasons for different flavor and quality in this study. Here, we found that environmental variables led to the seasonal distribution of microbiota, and differential microorganisms further contributed to the inconsistency of flavor quality, in which Lactobacillales was responsible for the higher titratable acid and amino acid nitrogen concentration in winter pei, while Saccharomycetales benefited the formation of volatile flavor substances in autumn pei. Additionally, we compared the effect of different combinations of Lactobacillales with Zygosaccharomyces rouxii on the quality of BBP, and found that W. confusa was more suitable for BBP fermentation rather than T. halophilus in terms of sensory characteristics and physicochemical metabolites.
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Affiliation(s)
- Yun Jia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cheng-Tuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fei-Yun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chun-Feng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jin-Jing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China.
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Jiangsu Modern Industrial Fermentation, Jiangnan University, Wuxi 214122, China.
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46
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Zeng C, Tagawa Y, Yoshizaki Y, Wang T, Yamaguchi M, Kadooka C, Okutsu K, Futagami T, Tamaki H, Takamine K. The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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47
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Liu Y, Cruz-Morales P, Zargar A, Belcher MS, Pang B, Englund E, Dan Q, Yin K, Keasling JD. Biofuels for a sustainable future. Cell 2021; 184:1636-1647. [PMID: 33639085 DOI: 10.1016/j.cell.2021.01.052] [Citation(s) in RCA: 79] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 01/16/2021] [Accepted: 01/27/2021] [Indexed: 12/26/2022]
Abstract
Rapid increases of energy consumption and human dependency on fossil fuels have led to the accumulation of greenhouse gases and consequently, climate change. As such, major efforts have been taken to develop, test, and adopt clean renewable fuel alternatives. Production of bioethanol and biodiesel from crops is well developed, while other feedstock resources and processes have also shown high potential to provide efficient and cost-effective alternatives, such as landfill and plastic waste conversion, algal photosynthesis, as well as electrochemical carbon fixation. In addition, the downstream microbial fermentation can be further engineered to not only increase the product yield but also expand the chemical space of biofuels through the rational design and fine-tuning of biosynthetic pathways toward the realization of "designer fuels" and diverse future applications.
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Affiliation(s)
- Yuzhong Liu
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; California Institute for Quantitative Biosciences (QB3), University of California, Berkeley, Berkeley, CA, USA
| | - Pablo Cruz-Morales
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; California Institute for Quantitative Biosciences (QB3), University of California, Berkeley, Berkeley, CA, USA
| | - Amin Zargar
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; California Institute for Quantitative Biosciences (QB3), University of California, Berkeley, Berkeley, CA, USA
| | - Michael S Belcher
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; Department of Plant and Microbial Biology, University of California, Berkeley, Berkeley, CA, USA
| | - Bo Pang
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; California Institute for Quantitative Biosciences (QB3), University of California, Berkeley, Berkeley, CA, USA
| | - Elias Englund
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; California Institute for Quantitative Biosciences (QB3), University of California, Berkeley, Berkeley, CA, USA
| | - Qingyun Dan
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; California Institute for Quantitative Biosciences (QB3), University of California, Berkeley, Berkeley, CA, USA
| | - Kevin Yin
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; Department of Plant and Microbial Biology, University of California, Berkeley, Berkeley, CA, USA
| | - Jay D Keasling
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Emeryville, CA, USA; Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; California Institute for Quantitative Biosciences (QB3), University of California, Berkeley, Berkeley, CA, USA; Departments of Chemical and Biomolecular Engineering and of Bioengineering, University of California, Berkeley, Berkeley, CA, USA; Novo Nordisk Foundation Center for Biosustainability, Technical University Denmark, Horsholm, Denmark; Center for Synthetic Biochemistry, Shenzhen Institutes for Advanced Technologies, Shenzhen, China.
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48
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Liu P, Ivanova-Petropulos V, Duan C, Yan G. Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation. Foods 2021; 10:foods10020277. [PMID: 33573124 PMCID: PMC7912517 DOI: 10.3390/foods10020277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 01/21/2021] [Accepted: 01/27/2021] [Indexed: 11/27/2022] Open
Abstract
The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces cerevisiae strain EC1118 and BDX were investigated in red wine fermentation, respectively. The results showed that the pre-fermentative addition of UFAs significantly modified the physiological and energetic state of cells, and affected the levels of intra-metabolites in glycolysis pathway and TCA cycle, redox balance, ATP pool, fatty acids, and amino acids metabolism, which consequently altered the chemical and volatile composition of the wines. Different with the control wine, the wines produced by UFAs addition were characterized with higher amounts of glycerol, C6-alcohols and higher alcohols, and lower levels of acetic acid, medium-chain fatty acids, and acetate esters. Interestingly, the production of ethyl esters showed opposite profiles in different strains due to the distinct expression of EEB1, indicating that the effect of UFAs on ethyl esters syntheses is strain-specificity. Our results highlighted the effectiveness of modulating UFAs content in shaping aroma characteristics, and verified that fine adjusting the content of UFAs combined with inoculating proper yeast is a promising strategy to modulate the aromatic quality of wine, which probably provides an alternative approach to meet the expectations of wine consumers for diverse aromatic qualities.
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Affiliation(s)
- Peitong Liu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.L.); (C.D.)
- Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | | | - Changqing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.L.); (C.D.)
- Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Guoliang Yan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.L.); (C.D.)
- Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-62737039
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Kong CL, Ma N, Yin J, Zhao HY, Tao YS. Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation. Food Chem 2021; 346:128897. [PMID: 33406455 DOI: 10.1016/j.foodchem.2020.128897] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 11/25/2022]
Abstract
Pichia fermentans Z9Y-3 and its intracellular enzymes were inoculated along with S. cerevisiae in synthetic grape must to modulate fruity ester production. The levels of ester-related enzymes, ester precursors, and fruity esters were monitored every 24 h during fermentation. Results showed that the levels of ethyl acetate, acetate higher alcohol esters (AHEs), short chain fatty acid ethyl esters (SFEs), and medium chain fatty acid ethyl esters (MFEs) were significantly enhanced in mixed fermentation. Pearson correlation analysis further revealed that higher alcohols and fatty acids played a more important role in fruity ester production than enzymes; Particularly, the correlation coefficient between fatty acids and MFEs was 0.940. In addition, supplementation of medium chain fatty acids (7.2 mg/L) at the metaphase of single S. cerevisiae fermentation improved ethyl acetate, AHE, SFE, and MFE production by 42.56%, 21.00%, 61.33%, and 90.04%, respectively, although the high level of ethyl acetate might result in off-flavors.
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Affiliation(s)
- Cai-Lin Kong
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Na Ma
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jian Yin
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hong-Yu Zhao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China.
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50
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Ren JY, Liu G, Chen YF, Jiang S, Ma YR, Zheng P, Guo XW, Xiao DG. Enhanced Production of Ethyl Lactate in Saccharomyces cerevisiae by Genetic Modification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13863-13870. [PMID: 33166457 DOI: 10.1021/acs.jafc.0c03967] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Ethyl lactate is an important flavor substance in baijiu, and it is also one of the common raw materials in the production of flavors and spices. In this study, we first established the ethyl lactate biosynthesis pathway in Saccharomyces cerevisiae α(L) by introducing propionyl coenzyme A transferase (Pct) and alcohol acyltransferase (AAT), and the results showed that strain α(L)-CP-Ae produced the most ethyl lactate 239.53 ± 5.45 mg/L. Subsequently, the copy number of the Pctcp gene and AeAT9 gene was increased, and the modified strain α(L)-tCP-tAe produced 346.39 ± 3.99 mg/L ethyl lactate. Finally, the porin gene (por2) and the mitochondrial pyruvate carrier gene (MPC2) were knocked to impede mitochondrial transport of pyruvate, and the final modified strain α(L)-tCP-tAeΔpor2 produced ethyl lactate 420.48 ± 6.03 mg/L.
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Affiliation(s)
- Jin-Ying Ren
- 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
| | - Gang Liu
- 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
| | - Ye-Fu Chen
- 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
| | - Sen Jiang
- 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
| | - Yan-Rui Ma
- 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
| | - Peng Zheng
- 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
| | - Xue-Wu Guo
- 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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