Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations.

Higher alcohols are important flavor substance in alcoholic beverages. The content of α-amino nitrogen (α-AN) in the fermentation system affects the formation of higher alcohols by Saccharomyces cerevisiae. In this study, the effect of α-AN concentration on the higher alcohol productivity of yeast was explored, and the mechanism of this effect was investigated through metabolite and transcription sequence analyses. We screened 12 most likely genes and constructed the recombinant strain to evaluate the effect of each gene on high alcohol formation. Results showed that the AGP1, GDH1, and THR6 genes were important regulators of higher alcohol metabolism in S. cerevisiae. This study provided knowledge about the metabolic pathways of higher alcohols and gave an important reference for the breeding of S. cerevisiae with low-yield higher alcohols to deal with the fermentation system with different α-AN concentrations in the brewing industry.

Note: Directly measuring the direct digital synthesizer frequency chirp-rate for an atom interferometer.

During gravity measurements with Raman type atom interferometry, the frequency of the laser used to drive Raman transition is scanned by chirping the frequency of a direct digital synthesizer (DDS), and the local gravity is determined by precisely measuring the chip rate α of DDS. We present an effective method that can directly evaluate the frequency chirp rate stability of our DDS. By mixing a pair of synchronous linear sweeping signals, the chirp rate fluctuation is precisely measured with a frequency counter. The measurement result shows that the relative α instability can reach 5.7 × 10(-11) in 1 s, which is neglectable in a 10(-9) g level atom interferometry gravimeter.