Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Construction of an Industrial Brewing Yeast Strain to Manufacture Beer with Low Caloric Content and Improved Flavor

  • Wang, Jin-Jing (The Laboratory of Molecular Genetics and Breeding of Yeasts, Institute of Microbiology, Chinese Academy of Sciences) ;
  • Wang, Zhao-Yue (The Laboratory of Molecular Genetics and Breeding of Yeasts, Institute of Microbiology, Chinese Academy of Sciences) ;
  • Liu, Xi-Feng (The Laboratory of Molecular Genetics and Breeding of Yeasts, Institute of Microbiology, Chinese Academy of Sciences) ;
  • Guo, Xue-Na (The Laboratory of Molecular Genetics and Breeding of Yeasts, Institute of Microbiology, Chinese Academy of Sciences) ;
  • He, Xiu-Ping (The Laboratory of Molecular Genetics and Breeding of Yeasts, Institute of Microbiology, Chinese Academy of Sciences) ;
  • Wense, Pierre Christian (BBEL, Washington State University) ;
  • Zhang, Bo-Run (The Laboratory of Molecular Genetics and Breeding of Yeasts, Institute of Microbiology, Chinese Academy of Sciences)
  • Received : 2009.10.12
  • Accepted : 2009.12.02
  • Published : 2010.04.28
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Abstract

In this study, the problems of high caloric content, increased maturation time, and off-flavors in commercial beer manufacture arising from residual sugar, diacetyl, and acetaldehyde levels were addressed. A recombinant industrial brewing yeast strain (TQ1) was generated from T1 [Lipomyces starkeyi dextranase gene (LSD1) introduced, ${\alpha}$-acetohydroxyacid synthase gene (ILV2) disrupted] by introducing Saccharomyces cerevisiae glucoamylase (SGA1) and a strong promoter (PGK1), while disrupting the gene coding alcohol dehydrogenase (ADH2). The highest glucoamylase activity for TQ1 was 93.26 U/ml compared with host strain T1 (12.36 U/ml) and wild-type industrial yeast strain YSF5 (10.39 U/ml), respectively. European Brewery Convention (EBC) tube fermentation tests comparing the fermentation broths of TQ1 with T1 and YSF5 showed that the real extracts were reduced by 15.79% and 22.47%; the main residual maltotriose concentrations were reduced by 13.75% and 18.82%; the caloric contents were reduced by 27.18 and 35.39 calories per 12 oz. Owing to the disruption of the ADH2 gene in TQ1, the off-flavor acetaldehyde concentrations in the fermentation broth were 9.43% and 13.28%, respectively, lower than that of T1 and YSF5. No heterologous DNA sequences or drug resistance genes were introduced into TQ1. Hence, the gene manipulations in this work properly solved the addressed problems in commercial beer manufacture.

Keywords

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