提高工业面包酵母在低糖或高糖环境下的发酵特性

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-09-13 DOI:10.1016/j.fm.2024.104643
Seungwoo Cha , Kijoo Cho , Nayoung Lim , Hyewon Oh , Eunji Choi , Sangmin Shim , Sung-ho Lee , Ji-Sook Hahn
{"title":"提高工业面包酵母在低糖或高糖环境下的发酵特性","authors":"Seungwoo Cha ,&nbsp;Kijoo Cho ,&nbsp;Nayoung Lim ,&nbsp;Hyewon Oh ,&nbsp;Eunji Choi ,&nbsp;Sangmin Shim ,&nbsp;Sung-ho Lee ,&nbsp;Ji-Sook Hahn","doi":"10.1016/j.fm.2024.104643","DOIUrl":null,"url":null,"abstract":"<div><p><em>Saccharomyces cerevisiae</em> SPC-SNU 70-1 is a commercial diploid baking yeast strain valued for its excellent bread-making qualities, including superior leavening capabilities and the production of flavor-enhancing volatile organic acids. Despite its benefits, this strain faces challenges in fermenting both lean (low-sugar) and sweet (high-sugar) doughs. To address these issues, we employed the CRISPR/Cas9 genome editing system to modify genes without leaving any genetic scars. For lean doughs, we enhanced the yeast's ability to utilize maltose over glucose by deleting a gene involved in glucose repression. For sweet doughs, we increased glycerol production by overexpressing glycerol biosynthetic genes and optimizing redox balance, thereby improving the tolerence to osmotic stress during fermentation. Additionally, the glycerol-overproducing strain demonstrated enhanced freeze tolerance, and bread made from this strain exhibited improved storage properties. This study demonstrates the feasibility and benefits of using engineered yeast strains, created solely by editing their own genes without introducing foreign genes, to enhance bread making.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104643"},"PeriodicalIF":4.5000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancement of fermentation traits in industrial Baker's yeast for low or high sugar environments\",\"authors\":\"Seungwoo Cha ,&nbsp;Kijoo Cho ,&nbsp;Nayoung Lim ,&nbsp;Hyewon Oh ,&nbsp;Eunji Choi ,&nbsp;Sangmin Shim ,&nbsp;Sung-ho Lee ,&nbsp;Ji-Sook Hahn\",\"doi\":\"10.1016/j.fm.2024.104643\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Saccharomyces cerevisiae</em> SPC-SNU 70-1 is a commercial diploid baking yeast strain valued for its excellent bread-making qualities, including superior leavening capabilities and the production of flavor-enhancing volatile organic acids. Despite its benefits, this strain faces challenges in fermenting both lean (low-sugar) and sweet (high-sugar) doughs. To address these issues, we employed the CRISPR/Cas9 genome editing system to modify genes without leaving any genetic scars. For lean doughs, we enhanced the yeast's ability to utilize maltose over glucose by deleting a gene involved in glucose repression. For sweet doughs, we increased glycerol production by overexpressing glycerol biosynthetic genes and optimizing redox balance, thereby improving the tolerence to osmotic stress during fermentation. Additionally, the glycerol-overproducing strain demonstrated enhanced freeze tolerance, and bread made from this strain exhibited improved storage properties. This study demonstrates the feasibility and benefits of using engineered yeast strains, created solely by editing their own genes without introducing foreign genes, to enhance bread making.</p></div>\",\"PeriodicalId\":12399,\"journal\":{\"name\":\"Food microbiology\",\"volume\":\"125 \",\"pages\":\"Article 104643\"},\"PeriodicalIF\":4.5000,\"publicationDate\":\"2024-09-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0740002024001813\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0740002024001813","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

酿酒酵母(Saccharomyces cerevisiae)SPC-SNU 70-1 是一种商业二倍体烘焙酵母菌株,因其卓越的面包制作品质而备受推崇,包括出色的发酵能力和可改善风味的挥发性有机酸的产生。尽管这种酵母菌株有很多优点,但它在发酵瘦面团(低糖)和甜面团(高糖)时都面临挑战。为了解决这些问题,我们采用了 CRISPR/Cas9 基因组编辑系统,在不留下任何遗传疤痕的情况下修改基因。对于瘦面团,我们通过删除一个参与葡萄糖抑制的基因,增强了酵母利用麦芽糖而非葡萄糖的能力。对于甜面团,我们通过过表达甘油生物合成基因和优化氧化还原平衡来提高甘油产量,从而改善发酵过程中对渗透压的耐受性。此外,甘油产量过高的菌株表现出更强的耐冻性,用这种菌株制成的面包也具有更好的贮藏特性。这项研究证明了使用工程酵母菌株(仅通过编辑其自身基因而创建,不引入外来基因)来提高面包制作质量的可行性和益处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Enhancement of fermentation traits in industrial Baker's yeast for low or high sugar environments

Saccharomyces cerevisiae SPC-SNU 70-1 is a commercial diploid baking yeast strain valued for its excellent bread-making qualities, including superior leavening capabilities and the production of flavor-enhancing volatile organic acids. Despite its benefits, this strain faces challenges in fermenting both lean (low-sugar) and sweet (high-sugar) doughs. To address these issues, we employed the CRISPR/Cas9 genome editing system to modify genes without leaving any genetic scars. For lean doughs, we enhanced the yeast's ability to utilize maltose over glucose by deleting a gene involved in glucose repression. For sweet doughs, we increased glycerol production by overexpressing glycerol biosynthetic genes and optimizing redox balance, thereby improving the tolerence to osmotic stress during fermentation. Additionally, the glycerol-overproducing strain demonstrated enhanced freeze tolerance, and bread made from this strain exhibited improved storage properties. This study demonstrates the feasibility and benefits of using engineered yeast strains, created solely by editing their own genes without introducing foreign genes, to enhance bread making.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
期刊最新文献
Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny Biocontrol of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surfaces Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods Enzymatic degradation of mycotoxin patulin by a short-chain dehydrogenase/reductase from Bacillus subtilis and its application in apple juice
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1