Saccharomyces cerevisiae highly producing C6-C10 ethyl esters and construction method and purpose of saccharomyces cerevisiae

A C6-C10, Saccharomyces cerevisiae technology, applied in the breeding of industrial microorganisms, C6-C10 ethyl ester-producing Saccharomyces cerevisiae and its construction, can solve the problems of affecting the yield of raw materials, low efficiency, high cost, etc.
CN110804561AActive Publication Date: 2020-02-18TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Publication Date
2020-02-18

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Abstract

The invention discloses saccharomyces cerevisiae highly producing C6-C10 ethyl esters and a construction method and purpose of the saccharomyces cerevisiae, and belongs to the technical field of bioengineering. Through overexpressing acetaldehyde dehydrogenase ALD6 and acetyl-CoA synthase ASC1 in an original strain, synthesis of acetyl-CoA is strengthened, through overexpressing acetyl-CoA carboxylase ACC1**, malonyl CoA is strengthened, through overexpressing fatty acid synthetase FAS1 and fatty acid synthetase FAS2, medium-chain acyl-CoA is strengthened, more metabolism flows flow to medium-chain acyl groups CoA, alcohol acyl-transferase genes SAAT in strawberries are further exogenously introduced, and a reformed strain C-ald6acs1A*F1F2S is obtained. Under the condition of fermentation,the yield of ethyl caproate is 7.53mg / L which is 2.72 times of that of an original strain C-ald6acs1A*F1F2, and 26.89 times of that (only 0.27mg / L) of an original strain CA, the yield of ethyl caprylate is 13.65mg / L which is 9.11 times of that of the original strain CA, the yield of ethyl decanoate is 13.89mg / L which is 7.27 times of that of the original strain, and the saccharomyces cerevisiae has potential application prospects in improving flavor of wine and improving the quality of the wine.
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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 C6-C10 ethyl ester producing Saccharomyces cerevisiae and its construction method and application. Background technique:

[0002] Ester aroma substances are the main flavor substances in wine. The higher ester content not only endows it with an important ester aroma, but also can effectively expand and relax nerves and reduce the side effects caused by drinking. C6-C10 ethyl ester refers to ethyl caproate, ethyl caprylate and ethyl caprate. C6-C10 ethyl esters are the important aroma substances of all aroma-type Chinese liquors, especially the characteristic aroma substances of Luzhou-flavor liquors and wines. Ethyl caproate, ethyl caprylate, and ethyl caprate had pineapple, apple, and fatty acid odors, respectively. Because Saccharomyces cerevisiae lacks the corresponding acyl-CoA and lacks specific alcohol acy...

Claims

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