CRISPR-Cas genome engineering of esterase activity in Saccharomyces cerevisiae steers aroma formation.

ABSTRACT:

Objective

Saccharomyces cerevisiae is used worldwide for the production of ale-type beers. This yeast is responsible for the production of the characteristic fruity aroma compounds. Esters constitute an important group of aroma active secondary metabolites produced by S. cerevisiae. Previous work suggests that esterase activity, which results in ester degradation, may be the key factor determining the abundance of fruity aroma compounds. Here, we test this hypothesis by deletion of two S. cerevisiae esterases, IAH1 and TIP1, using CRISPR-Cas9 genome editing and by studying the effect of these deletions on esterase activity and extracellular ester pools.

Results

Saccharomyces cerevisiae mutants were constructed lacking esterase IAH1 and/or TIP1 using CRISPR-Cas9 genome editin

SUBMITTER: Dank A 

PROVIDER: S-EPMC6161353 | biostudies-literature | 2018 Sep

REPOSITORIES: biostudies-literature