BAT2是酿酒酵母产高级醇代谢途径中编码细胞质氨基酸转氨酶的基因,为研究该基因对酿酒酵母高级醇生成量的影响,以酿酒酵母S3为出发菌株,构建敲除质粒pUC-BAKB和pUC-BA1KB1,转化并验证获得敲除1个BAT2等位基因的重组菌株 S3-1和敲除2个BAT2等位基因的重组菌株 D3-1。将S3、S3-1和D3-1菌株在相同条件下分别进行桑葚酒发酵,结果表明,与出发菌株S3相比,S3-1的生长性能无明显差异,高级醇含量降低了20.97%,为359.33 mg/L;D3-1的生长速率和生物量下降,高级醇含量降低了31.63%,为310.85 mg/L。其中异丁醇和异戊醇较其他高级醇下降明显,S3-1中降低了27.42%、22.86%;D3-1中降低了40.53%、35.28%。其他发酵性能与出发菌株无明显差异。综上,敲除BAT2基因能够有效降低酿酒酵母中高级醇的生成量,对改善桑葚酒的风味有重要参考意义。
To study the effect of BAT2 gene in Saccharomyces. cerevisiae on the production of higher alcohols, the recombinant plasmid pUC-BAKB and pUC-BA1KB1 were constructed. The strain S3-1 and D3-1 were constructed with one and two BAT2 allele deletion, respectively. The results showed that the growth performance of S3-1 had no significantly difference, and the higher alcohols content was 359.33 mg/L, decreased by 20.97%; the growth rate of D3-1 was slightly reduced, and the higher alcohols content was 310.85 mg/L, decreased by 31.63%. The content of isobutanol and isoamyl alcohol decreased significantly, which were 27.42% and 22.86% in S3-1 and 27.42% and 22.86% in D3-1, respectively. There was no significant difference in fermentation performance between S3-1, D3-1 and S3. In conclusion, the deletion of BAT2 gene can effectively reduce the production of higher alcohols in S. cerevisiae, which has important reference significance for improving the flavor of mulberry wine
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