Biosynthetic Pathway for Ethyl Butyrate Production in Saccharomyces cerevisiae,Journal of Agricultural and Food Chemistry

当前位置： X-MOL 学术 › J. Agric. Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Biosynthetic Pathway for Ethyl Butyrate Production in Saccharomyces cerevisiae
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-03-30 , DOI: 10.1021/acs.jafc.0c00750
Yanrui Ma ₁ , Qingbo Deng ₁ , Yongjing Du ₁ , Jinying Ren ₁ , Yefu Chen ₁ , Xiaohang Liu ₁ , Xuewu Guo ₁ , Dongguang Xiao ₁

Affiliation

Ethyl butyrate is one of the most important flavor substances in Chinese Baijiu and is also an ingredient in various daily-use chemical essences and food flavorings. In this study, to produce ethyl butyrate, we first introduced a butyryl-CoA synthesis pathway into Saccharomyces cerevisiae. Subsequently, three different alcohol acyltransferases, SAAT, VAAT, and CmAAT, were separately introduced into S. cerevisiae to catalyze the reaction of butyryl-CoA with ethanol to produce ethyl butyrate, and the results showed that strain EBS with SAAT produced the most ethyl butyrate (20.06 ± 2.23 mg/L). Furthermore, as the reaction catalyzed by Bcd to produce butyryl-CoA from crotonyl-CoA is a rate-limiting step, we replaced Bcd with Ter, and the modified strain EST produced 77.33 ± 4.79 mg/L ethyl butyrate. Finally, the copy numbers of Ter and SAAT were further increased, and the resulting modified strain EST-dST produced 99.65 ± 7.32 mg/L ethyl butyrate.

更新日期：2020-03-30

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11