Surface-engineered Saccharomyces cerevisiae displaying a-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901672" target="_blank" >RIV/60461373:22330/16:43901672 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s10529-016-2205-1" target="_blank" >http://dx.doi.org/10.1007/s10529-016-2205-1</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s10529-016-2205-1" target="_blank" >10.1007/s10529-016-2205-1</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Surface-engineered Saccharomyces cerevisiae displaying a-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

Popis výsledku v původním jazyce

Objectives To convert a-acetolactate into acetoin by an a-acetolactate decarboxylase (ALDC) to prevent its conversion into diacetyl that gives beer an unfavourable buttery flavour. Results We constructed a whole Saccharomyces cerevisiae cell catalyst with a truncated active ALDC from Acetobacter aceti ssp xylinum attached to the cell wall using the C-terminal anchoring domain of aagglutinin. ALDC variants in which 43 and 69 Nterminal residues were absent performed equally well and had significantly decreased amounts of diacetyl during fermentation. With these cells, the highest concentrations of diacetyl observed during fermentation were 30 % less than those in wort fermented with control yeasts displaying only the anchoring domain and, unlike the control, virtually no diacetyl was present in wort after 7 days of fermentation. Conclusions Since modification of yeasts with ALDC variants did not affect their fermentation performance, the display of a-acetolactate decarboxylase activity is an effective approach to decrease the formation of diacetyl during beer fermentation.

Název v anglickém jazyce

Surface-engineered Saccharomyces cerevisiae displaying a-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

Popis výsledku anglicky

Objectives To convert a-acetolactate into acetoin by an a-acetolactate decarboxylase (ALDC) to prevent its conversion into diacetyl that gives beer an unfavourable buttery flavour. Results We constructed a whole Saccharomyces cerevisiae cell catalyst with a truncated active ALDC from Acetobacter aceti ssp xylinum attached to the cell wall using the C-terminal anchoring domain of aagglutinin. ALDC variants in which 43 and 69 Nterminal residues were absent performed equally well and had significantly decreased amounts of diacetyl during fermentation. With these cells, the highest concentrations of diacetyl observed during fermentation were 30 % less than those in wort fermented with control yeasts displaying only the anchoring domain and, unlike the control, virtually no diacetyl was present in wort after 7 days of fermentation. Conclusions Since modification of yeasts with ALDC variants did not affect their fermentation performance, the display of a-acetolactate decarboxylase activity is an effective approach to decrease the formation of diacetyl during beer fermentation.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Biotechnology Letters

ISSN

0141-5492

e-ISSN

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Svazek periodika

38

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

2145-2151

Kód UT WoS článku

000386756500019

EID výsledku v databázi Scopus

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