caa a22 4500 606212817 CHVBK 20210128101044.0 cr unu---uuuuu 210128e20150401xx s 000 0 eng 10.1007/s10295-015-1583-z doi (NATIONALLICENCE)springer-10.1007/s10295-015-1583-z Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases [Elektronische Daten] [Cui-Ying Zhang, Ya-Nan Qi, Hong-Xia Ma, Wei Li, Long-Hai Dai, Dong-Guang Xiao] An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31mg/L, respectively, which were 33.00 and 14.20% lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages. Society for Industrial Microbiology and Biotechnology, 2015 Chinese rice wine nationallicence Saccharomyces cerevisiae nationallicence Higher alcohol nationallicence Ehrlich pathway nationallicence Branched-chain amino acid aminotransferase nationallicence Zhang Cui-Ying Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Qi Ya-Nan Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Ma Hong-Xia Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Li Wei Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Dai Long-Hai Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Xiao Dong-Guang Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/4(2015-04-01), 617-625 1367-5435 42:4<617 2015 42 10295 https://doi.org/10.1007/s10295-015-1583-z text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s10295-015-1583-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhang Cui-Ying Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Qi Ya-Nan Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Ma Hong-Xia Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Li Wei Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Dai Long-Hai Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 700 1- Xiao Dong-Guang Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People's Republic of China aut NATIONALLICENCE 773 0- Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/4(2015-04-01), 617-625 1367-5435 42:4<617 2015 42 10295