THI3/BAT2基因缺失酿酒酵母菌构建及其在黄酒酿造中的应用  

Construction of THI3/BAT2 Gene-deleted Saccharomyces cerevisiae and Its Application in Preparing Chinese Rice Wine

作　　者：陈文颖 周世水[1] 闫统帅 梁思宇 CHEN Wenying;ZHOU Shishui;YAN Tongshuai;LIANG Siyu(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Guangdong Shiwan Winery Group Co.Ltd.,Foshan 528031,China)

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]广东石湾酒厂集团股份有限公司,广东佛山528031

出　　处：《现代食品科技》2022年第11期55-62,共8页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(51878291)。

摘　　要：为探究酿酒酵母支链氨基酸转氨酶编码基因(BAT2基因)和类丙酮酸脱羧酶编码基因(THI3基因)的缺失对黄酒中高级醇的影响,以酿酒酵母(Saccharomyces cerevisiae)菌XF1的单倍体XF1a7/XF1α6和THI3基因缺失菌XF1-T的单倍体XF1a7-T/XF1α6-T为原始菌,采用Cre/loxP重组系统构建了BAT2单基因缺失和THI3/BAT2双基因缺失的双倍体酵母重组菌XF1-B和XF1-TB。将XF1、XF1-B和XF1-TB进行黄酒发酵,实验结果表明,重组菌XF1-B、XF1-TB与原始菌XF1的生长性能相似、发酵性能无差异,重组菌XF1-B、XF1-TB酿造黄酒的异戊醇分别降低了18.12%、26.06%,异丁醇分别降低了35.21%、18.83%,正丙醇分别提高了15.42%、32.75%,总高级醇分别为269.59 mg/L、270.77 mg/L,分别降低了15.65%、15.28%。XF1-B和XF1-TB酿造黄酒中异戊醇/异丁醇比值分别为3.24和2.34,降低了27.78%。综上,重组菌XF1-B和XF1-TB都有效降低了黄酒中总高级醇含量,而且XF1-TB与XF1-B相比异戊醇/异丁醇比值显著降低,这能够降低黄酒“上头”的醉度,有效提高黄酒品质。To investigate the effect of deleting the genes encoding branched-chain amino acid transaminase(BAT2 gene)and pyruvate decarboxylase-like enzyme(THI3 gene)in Saccharomyces cerevisiae on the high alcohol content in Chinese rice wine,the diploid yeasts XF1-B(BAT2 gene deletion)and XF1-TB(THI3 and BAT2 gene deletion)were constructed using the Cre/loxP recombination system with the haploid XF1a7/XF1α6 of XF1 and haploid XF1a7-T/XF1α6-T of XF1-T(THI3 gene deletion)as the original strains.Chinese rice wine was fermented using XF1,XF1-B,and XF1-TB under the same conditions.The growth capability of XF1-B and XF1-TB was similar to that of XF1,and the basic fermentation capability was not significantly different.The isoamyl alcohol content decreased by 18.12%and 26.06%,the isobutanol content decreased by 35.21%and 18.83%,the n-propanol content increased by 15.42%and 32.75%,and the high alcohol content decreased by 15.65%and 15.28%to 269.59 and 270.77 mg/L in the Chinese rice wine brewed using XF1-B and XF1-TB,respectively,compared with those of wine brewed using XF1.The ratio of isoamyl alcohol/isobutanol was 3.24 and 2.34 in Chinese rice wine brewed using XF1-B and XF1-TB,respectively,representing a decrease of 27.78%compared with that of wine brewed using XF1.In summary,both XF1-B and XF1-TB effectively reduced the total higher alcohol content,and XF1-TB effectively reduced the ratio of isoamyl alcohol/isobutanol in Chinese rice wine.Hence,they can weaken the intoxication degree and improve the quality of Chinese rice wine.

关 键 词：THI3 BAT2 酿酒酵母 黄酒 高级醇 异戊醇/异丁醇 

分 类 号：TS262.4[轻工技术与工程—发酵工程]