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8. Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation

Author

Jian Mao, Jiabing Zhou, Shuangping Liu, Songjing Zhang, Qilin Yang, Bai Mei, Xu Yuezheng, Zimo Jin, and Jiandi Zhou

Subjects
biology, Chemistry, Saccharomyces cerevisiae, Promoter, biology.organism_classification, chemistry.chemical_compound, Biochemistry, Biosynthesis, biology.protein, Tryptophol, Shikimate pathway, Fermentation, Pyruvate decarboxylase, Food Science, Alcohol dehydrogenase
Abstract

Aromatic alcohols (including β-phenylethanol, tyrosol and tryptophol) could contribute positively to the aroma flavor of huangjiu at an appropriate amount. In this study, it was found that the aromatic alcohols in huangjiu were predominantly synthesized by Saccharomyces cerevisiae HJ01. The Ehrlich pathway and shikimate pathway, including 31 genes, are responsible for aromatic alcohol biosynthesis in S. cerevisiae. During the first 120 h of huangjiu fermentation, the genes GAP1HJ01 (permease), BAT2HJ01 (transaminase), PDC1HJ01 and PDC5HJ01 (pyruvate decarboxylase), and ADH1HJ01 (alcohol dehydrogenase) formed integrated Ehrlich pathway are responsible for aromatic alcohol biosynthesis. In S. cerevisiae HJ01, the mutations in the promoter region of genes GAP1HJ01, BAT2HJ01, PDC1HJ01, and PDC5HJ01 involved in the Ehrlich pathway increased the promoter strength and transcriptional levels of related genes. The addition of 20 U/g acid protease could substantially increase the expression levels of genes involved in the Ehrlich pathway, and therefore there were 34.7% increasing for the concentration of total aromatic alcohols.

Published
2022

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