Saccharomyces cerevisiae genetic engineering bacteria with high ester yield and construction method thereof

Abstract

The invention discloses Saccharomyces cerevisiae genetic engineering bacteria with high ester yield. The Saccharomyces cerevisiae genetic engineering bacteria EY-13 were collected in China General Microbiological Culture Collection Center on November 17, 2010, the collection number is CGMCC NO.4350, and the Saccharomyces cerevisiae genetic engineering bacteria are recommended to be named Saccharomyces cerevisiae. PGK1 derived from the Saccharomyces cerevisiae is selected as a promoter; and the construction method of the Saccharomyces cerevisiae genetic engineering bacteria with the high ester yield comprises a step of knocking-out an IAH1 gene for encoding ester hydrolase in a Saccharomyces cerevisiae genome when an ATF1 gene which is derived from the Saccharomyces cerevisiae and is used for encoding alcohol acetyltransferase is overexpressed. Compared with initial recipient bacteria, the Saccharomyces cerevisiae genetic engineering bacteria have the advantages that: after rice wine fermentation is simulated, the content of isoamylol is about one half, the content of ethyl acetate is improved by 20 times, the content of isoamyl acetate is 100mg / L, and the content of isobutyl acetate is 5 to 7mg / L; and after liquor fermentation is simulated, the content of total esters is improved by 4 times and the content of the ethyl acetate is improved by 35 times, so an excellent strain is provided for the production of brewing industry.

Description

【Technical field】

[0001] The invention belongs to the technical field of bioengineering and relates to the breeding of industrial microorganisms, in particular to a high-ester-yielding Saccharomyces cerevisiae genetically engineered bacterium and a construction method thereof. 【Background technique】

[0002] Ester aroma substances are the main flavor substances in drinking wine. The higher ester content not only imparts an important ester aroma to drinking wine, but also can effectively expand and relax nerves and reduce the side effects caused by drinking. Domestic ordinary liquor and rice wine are mainly fermented by purebred Saccharomyces cerevisiae, which is characterized by a short fermentation cycle and a high yield of raw materials. However, due to the extremely low ability of Saccharomyces cerevisiae to produce ester aroma substances, the quality of the finished wine Difference. The main reason for the high content of ester aroma substances in high-end beverage wine...

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