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
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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。
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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.

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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.
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