Higher alcohols metabolism by Saccharomyces cerevisiae : a mini review
Higher alcohols are one of the main by-products of Saccharomyces cerevisiae in brewing. High concentration of higher alcohols in alcoholic beverages easily causes headache, thirst and other symptoms after drinking. It is also the main reason for chronic drunkenness and difficulty in sobering up after intoxication. The main objective of this review is to present an overview of the flavor characteristics and metabolic pathways of higher alcohols as well as the application of mutagenesis breeding techniques in the regulation of higher alcohol metabolism in S. cerevisiae. In particular, we review the application of metabolic engineering technology in genetic modification of amino transferase, α-keto acid metabolism, acetate metabolism and carbon-nitrogen metabolism. Moreover, key challenges and future perspectives of realizing optimization of higher alcohols metabolism are discussed. This review is intended to provide a comprehensive understanding of metabolic regulation system of higher alcohols in S. cerevisiae and to provide insights into the rational development of the excellent industrial S. cerevisiae strains producing higher alcohols.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:37 |
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| Enthalten in: |
Sheng wu gong cheng xue bao = Chinese journal of biotechnology - 37(2021), 2 vom: 25. Feb., Seite 429-447 |
| Sprache: |
Chinesisch |
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| Beteiligte Personen: |
Sun, Zhongguan [VerfasserIn] |
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| Links: |
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| Themen: |
Alcoholic beverage |
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| Anmerkungen: |
Date Completed 02.03.2021 Date Revised 02.03.2021 published: Print Citation Status MEDLINE |
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| doi: |
10.13345/j.cjb.200302 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM322030099 |
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| 520 | |a Higher alcohols are one of the main by-products of Saccharomyces cerevisiae in brewing. High concentration of higher alcohols in alcoholic beverages easily causes headache, thirst and other symptoms after drinking. It is also the main reason for chronic drunkenness and difficulty in sobering up after intoxication. The main objective of this review is to present an overview of the flavor characteristics and metabolic pathways of higher alcohols as well as the application of mutagenesis breeding techniques in the regulation of higher alcohol metabolism in S. cerevisiae. In particular, we review the application of metabolic engineering technology in genetic modification of amino transferase, α-keto acid metabolism, acetate metabolism and carbon-nitrogen metabolism. Moreover, key challenges and future perspectives of realizing optimization of higher alcohols metabolism are discussed. This review is intended to provide a comprehensive understanding of metabolic regulation system of higher alcohols in S. cerevisiae and to provide insights into the rational development of the excellent industrial S. cerevisiae strains producing higher alcohols | ||
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| 650 | 4 | |a metabolic optimization | |
| 650 | 4 | |a metabolism | |
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| 700 | 1 | |a Wang, Yaping |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Xueshan |e verfasserin |4 aut | |
| 700 | 1 | |a Xiao, Dongguang |e verfasserin |4 aut | |
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