Rapid screening of industrial brewer’s yeast with low acetaldehyde yield by multi-round ARTP mutagenesis
SUN Kecheng1, YIN Hua2, ZHAO Xinrui1,3,4, CHEN Lu2, LI Jianghua1,3,4, HOU Xiaoping2, DU Guocheng1,3,4,5*
1(School of Biotechnology,Jiangnan University,Wuxi 214122,China) 2(State Key Laboratory of Biological Fermentation Engineering of Beer,Tsingtao Brewery Company Limited,Qingdao 266000,China) 3(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China) 4(Science Center for Future Foods,Jiangnan University,Wuxi 214122,China) 5(The Key Laboratory of Carbohydrate Chemistry and Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)
Abstract: Acetaldehyde is a major carbonyl compound in beer which influences the flavor and stability. The metabolism of yeast is the major source of acetaldehyde for beer. In order to select Saccharomyces cerevisiae with low acetaldehyde and superior fermentability, the industrial Lager yeast was mutated by multi-round ARTP. In addition, disulfiram and acetaldehyde with different contents were added for screening and domesticating mutants. Next, the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase were measured in the initially screened strains. Furthermore, the industrial brewer's yeast with low acetaldehyde was obtained which showed few differences in the major aroma substances, fermentability and biological characteristics. The results showed that in the Lager-16 fermented beer the acetaldehyde decreased by 61.63% from 42.03 mg/L to 16.51 mg/L, and the main aroma components, alcohol, original wort, fermentation rate, growth curve and flocculability were no obvious differences with Lager yeast. Therefore, Lager-16 was the most promising strain for industrial lager beer. The results could provide a theoretical basis for further developing industrial brewer’s yeast and industrial production of high-quality beer.
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