Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast,Journal of Agricultural and Food Chemistry

当前位置： X-MOL 学术 › J. Agric. Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-01-22 00:00:00 , DOI: 10.1021/acs.jafc.8b06868
Xin Xu _{1,

2,

3} , Chengtuo Niu _{1,

2,

3} , Chunfeng Liu _{1,

2,

3} , Qi Li _{1,

2,

3}

Affiliation

Acetaldehyde is produced by yeast during alcoholic fermentation, and its modification greatly affects beer flavor and quality. In the current study, we analyzed two yeast strains with a low level of acetaldehyde to reveal the potential mechanism underpinning the desirable low acetaldehyde production by these strains. We demonstrated that high alcohol dehydrogenase (ADH) activity and high NADH availability were the dominant factors for the low level of acetaldehyde in the fermentation liquor at the end of fermentation. High ADH activity resulted in reduced accumulation of acetaldehyde during the cell growth phase by increasing the flux to ethanol, whereas high NADH availability (in the cytosol or mitochondria) enhanced acetaldehyde reduction at the later phase of main fermentation. Furthermore, NADH availability is a more useful target trait than ADH activity for constructing yeast strains with a low level of acetaldehyde for industrial applications in terms of flavor contribution and unaltered fermentation period.

中文翻译：

在酒精发酵过程中揭开了低级别的乙醛生产的机制酿酒巴斯德储藏啤酒酵母菌

乙醛是在酒精发酵过程中由酵母产生的，其改性极大地影响了啤酒的风味和品质。在当前的研究中，我们分析了两种乙醛含量低的酵母菌株，以揭示潜在的机制，可支持这些菌株产生所需的低乙醛。我们证明，高酒精脱氢酶（ADH）活性和高NADH利用率是发酵结束时发酵液中乙醛水平低的主要因素。较高的ADH活性通过增加乙醇的通量来减少细胞生长阶段乙醛的积累，而较高的NADH利用率（在细胞质或线粒体中）则在主要发酵的后期增强了乙醛的还原。此外，

更新日期：2019-01-22

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南