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Higher alcohols metabolism by Saccharomyces cerevisiae: a mini review / 生物工程学报
Chinese Journal of Biotechnology ; (12): 429-447, 2021.
Article in Chinese | WPRIM | ID: wpr-878573
Responsible library: WPRO
ABSTRACT
Higher alcohols are one of the main by-products of Saccharomyces cerevisiae in brewing. High concentration of higher alcohols in alcoholic beverages easily causes headache, thirst and other symptoms after drinking. It is also the main reason for chronic drunkenness and difficulty in sobering up after intoxication. The main objective of this review is to present an overview of the flavor characteristics and metabolic pathways of higher alcohols as well as the application of mutagenesis breeding techniques in the regulation of higher alcohol metabolism in S. cerevisiae. In particular, we review the application of metabolic engineering technology in genetic modification of amino transferase, α-keto acid metabolism, acetate metabolism and carbon-nitrogen metabolism. Moreover, key challenges and future perspectives of realizing optimization of higher alcohols metabolism are discussed. This review is intended to provide a comprehensive understanding of metabolic regulation system of higher alcohols in S. cerevisiae and to provide insights into the rational development of the excellent industrial S. cerevisiae strains producing higher alcohols.
Subject(s)

Full text: Available Index: WPRIM (Western Pacific) Main subject: Saccharomyces cerevisiae / Saccharomyces cerevisiae Proteins / Alcoholic Beverages / Alcohols / Fermentation Language: Chinese Journal: Chinese Journal of Biotechnology Year: 2021 Type: Article

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Full text: Available Index: WPRIM (Western Pacific) Main subject: Saccharomyces cerevisiae / Saccharomyces cerevisiae Proteins / Alcoholic Beverages / Alcohols / Fermentation Language: Chinese Journal: Chinese Journal of Biotechnology Year: 2021 Type: Article