Journal
BIOTECHNOLOGY LETTERS
Volume 38, Issue 12, Pages 2145-2151Publisher
SPRINGER
DOI: 10.1007/s10529-016-2205-1
Keywords
Acetobacter aceti; Acetoin; alpha-Acetolactate; alpha-Acetolactate decarboxylase; Beer; Diacetyl; Saccharomyces cerevsiae
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Funding
- project Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products of the Technology Agency of the Czech Republic [TE02000177]
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To convert alpha-acetolactate into acetoin by an alpha-acetolactate decarboxylase (ALDC) to prevent its conversion into diacetyl that gives beer an unfavourable buttery flavour. We constructed a whole Saccharomyces cerevisiae cell catalyst with a truncated active ALDC from Acetobacter aceti ssp xylinum attached to the cell wall using the C-terminal anchoring domain of alpha-agglutinin. ALDC variants in which 43 and 69 N-terminal residues were absent performed equally well and had significantly decreased amounts of diacetyl during fermentation. With these cells, the highest concentrations of diacetyl observed during fermentation were 30 % less than those in wort fermented with control yeasts displaying only the anchoring domain and, unlike the control, virtually no diacetyl was present in wort after 7 days of fermentation. Since modification of yeasts with ALDC variants did not affect their fermentation performance, the display of alpha-acetolactate decarboxylase activity is an effective approach to decrease the formation of diacetyl during beer fermentation.
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