Abstract
Uncoordinated carbon-nitrogen ratio in raw materials will lead to excessive contents of higher alcohols in alcoholic beverages. The effect of GAT1 gene, the GATA transcription activator, on higher alcohol biosynthesis was investigated to clarify the mechanism of Saccharomyces cerevisiae regulating higher alcohol metabolism under high concentrations of free amino nitrogen (FAN). The availability of FAN by strain SDT1K with a GAT1 double-copy deletion was 28.31% lower than that of parent strain S17, and the yield of higher alcohols was 33.91% lower. The transcript levels of the downstream target genes of GAT1 and higher alcohol production in the double-copy deletion mutant suggested that a part of the effect of GAT1 deletion on higher alcohol production was the downregulation of GAP1, ARO9, and ARO10. This study shows that GATA factors can effectively regulate the metabolism of higher alcohols in S. cerevisiae and provides valuable insights into higher alcohol biosynthesis, showing great significance for the wheat beer industry.
Highlights
IntroductionAlcoholic beverages usually have an exquisite pure-white beer head, mellow and smooth taste, and may taste slightly bitter [2,3]
Wheat beer must be top-fermented, produced from at least 50% malted wheat, occasionally added with non-germinated malt, and has an original gravity of at least 11 ◦ P [1].Alcoholic beverages usually have an exquisite pure-white beer head, mellow and smooth taste, and may taste slightly bitter [2,3]
The ability to synthesize acetate was reduced markedly. These results showed that genetic modification of GAT1 gene, a regulator of nitrogen metabolism, can regulate higher alcohol metabolism, whereas other
Summary
Alcoholic beverages usually have an exquisite pure-white beer head, mellow and smooth taste, and may taste slightly bitter [2,3]. Owing to this unique aroma, wheat beer is beloved by consumers, in Bavaria, Belgium, and Austria [4]. A major characteristic of the flavor maturation of beer is the well-adjusted content of volatile compounds. Higher alcohols and related esters together contribute to the overall flavor of wheat beer. An appropriate content and proportion of higher alcohols gives beer consistency and a full-bodied taste. Given its protein-rich raw materials and high fermentation temperature, the total content of higher alcohols in wheat beer usually exceeds
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