Low-yield higher-alcohol beer yeast strain and construction method thereof

A technology of brewer's yeast and brewer's yeast, which is applied in the field of bioengineering, can solve the problems of large difference in regulation effect, reduction of higher alcohol content, unsatisfactory application, etc., achieve good fermentation performance and growth performance, and lower higher alcohol effect

Active Publication Date: 2019-10-18
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Application Information

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Problems solved by technology

However, most of these reports are about the construction of beer yeast and lower fermenting yeast, and there are few reports on the transformation and breeding of higher alcohol metabolism-related genes of upper fermenting yeast used in wheat beer
In addition, there are many technological methods in the fermentation of modern wheat beer to reduce the c

Method used

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  • Low-yield higher-alcohol beer yeast strain and construction method thereof
  • Low-yield higher-alcohol beer yeast strain and construction method thereof
  • Low-yield higher-alcohol beer yeast strain and construction method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0055] Example 1: Construction of low-yield higher alcohol brewer's yeast engineering strains

[0056] The starting strain S. cerevisiae S17 was constructed by homologous recombination to construct recombinant genetically engineered strains.

[0057] According to the yeast genome data in Genebank and the integrated plasmid sequence, the primers in the following examples were designed.

[0058] The PCR primers used in the present embodiment of table 1

[0059]

[0060] The main construction process of the strain is as follows (homologous recombination strain construction flow chart is attached figure 1 shown):

[0061] 1) Amplification of the fragment required for one allelic knockout of the GAT1 gene

[0062] Using the genome of Saccharomyces cerevisiae S17 as a template, using GAT1A-F and GAT1A-R as primers to PCR amplify an allelic knockout upstream homologous sequence GAT1A fragment of the GAT1 gene, the length is 564bp; using the genome of Saccharomyces cerevisiae S1...

Example Embodiment

[0081] Example 2: Fermentation experiment of recombinant strain S17-DΔgat1-k-p wheat beer

[0082] 1) Fermentation process roadmap: refer to the attached Figure 10 .

[0083] 2) Process conditions: crushing conditions: the degree of crushing is suitable for wheat malt without whole grains, and the degree of crushing is not too fine, so as not to cause excessive filtration pressure; liquefaction and saccharification conditions: the crushed wheat malt is mixed with a material-to-water ratio of 1:4 Proportionally add warm water at 30°C, stir well, place in a constant temperature water bath, keep at 30°C for 30 minutes, raise the temperature to 65°C at 2.0°C / min, keep for 90 minutes, rapidly raise the temperature to 78°C, and keep for 10 minutes. Fully stir once every 5 minutes during the saccharification process; filter conditions: filter the wheat wort after saccharification while it is hot, and wash the lees with hot water at 75°C for 3 times; ‰ of bitter hops (based on malt...

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Abstract

The invention discloses a low-yield higher-alcohol beer yeast strain and a construction method thereof, and belongs to the technical field of bioengineering. The low-yield higher-alcohol beer yeast strain is obtained by knocking out a key regulation factor GAT1 gene weight sequence of a beer yeast nitrogen decomposition metabolic inhibition gene transcription. After the low-yield higher-alcohol beer yeast strain is fermented in a fermentation culture medium with wheat as the raw material, the total amount of higher alcohol of a parent strain is reduced by 21.42%. The strain has good fermentation performance and growth performance, and does not affect the growth performance or other conditions of a recombinant strain.

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 beer yeast strain with low yield and higher alcohol and a construction method thereof. Background technique [0002] Flavor substances in beer mainly include higher alcohols, esters, aldehydes, phenols, acids, diketones, etc. Among them, higher alcohol is one of the important chemical substances that form beer flavor and mouthfeel. The literature "Formation of Higher Alcohol in Beer Production and Breeding of Low-yield Higher Alcohol Yeast Strains" and "Research Progress in Controlling Higher Alcohol Content in Above-fermented Wheat Beer" pointed out that appropriate higher alcohol content can make beer taste and aroma full , the role of soft and harmonious wine body, but the high content of higher alcohol will lead to the formation of off-flavors in beer, which not only affects the drinking taste and flavor quali...

Claims

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Application Information

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IPC IPC(8): C12N1/21C12N15/90C12C12/04C12R1/865
CPCC12C12/04C12N9/00C12N15/905
Inventor 肖冬光孙中贯王亚平张翠英陈叶福杜丽平郭学武
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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