ARTP-ALE Optimized Selection of Low Acetaldehyde Producing Brewer's Yeast and Fermentation Validation  

作　　者：Chen Zuo-hui Dong Chun-xiu Sun Yao Hui Mi-zhou Zhang Hui Tang Fei Shuang Bao 

机构地区：[1]College of Agriculture,Northeast Agricultural University,Harbin 150030,China

出　　处：《Journal of Northeast Agricultural University(English Edition)》2023年第2期8-19,共12页东北农业大学学报（英文版）

基　　金：Supported by Heilongjiang Natural Science Foundation Joint Guide Project(LH2019C022)。

摘　　要：Higher levels of acetaldehyde in beer are one of the major concerns in the current beer industry.Yeast produces acetaldehyde during alcoholic fermentation,and its modification significantly affects beer flavor and quality.A different mutant strain with lower acetaldehyde production and improved ethanol tolerance was constructed using the ARTP-ALE mutagenesis strategy with 4-methylpyrazole-disulfiram.As a result of the mutation,the alcohol dehydrogenase activity of the mutant strain decreased to about 71.22%of that of the wild-type strain.At the same time,the fermentation properties and genetic stability of the newly screened strain showed slight differences from the wild-type strain,and there were no safety concerns regarding industrial use of the mutant strain.

关 键 词：brewer's yeast ACETALDEHYDE atmospheric pressure room temperature plasma adaptive laboratory evolution ethanol dehydrogenase acetaldehyde dehydrogenase 

分 类 号：TS262.5[轻工技术与工程—发酵工程]