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首页> 外文期刊>Journal of the Institute of Brewing >Construction of self-cloning industrial brewer's yeast with SOD1 gene insertion into PEP4 prosequence locus by homologous recombination
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Construction of self-cloning industrial brewer's yeast with SOD1 gene insertion into PEP4 prosequence locus by homologous recombination

机译:同源重组法将SOD1基因插入PEP4基因序列的自克隆工业啤酒酵母

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摘要

Superoxide dismutase (SOD, encoded by SOD1), which can scavenge active oxygen free radicals, is an ideal endogenous antioxidase in beer. In this study, the SOD1 expression cassette was constructed, and this cassette contained the PGK1 promoter, the PGK1 terminator and the SOD1 gene fused to the signal sequence of the yeast mating pheromone alpha-factor (MF alpha 1(s)). One of the prosequences of the PEP4 gene (encoding proteinase A, PrA) in Saccharomyces cerevisiae strain S-6 was replaced by the SOD1 expression cassette via homologous recombination and the self-cloning strain S54PS, which could improve the antioxidant capability and foam stability of beer, was successfully obtained. Fermentation results showed that the SOD activity of the final beer brewed with S54PS was increased by 21.06%. Accordingly, the DPPH-radical scavenging activity of S54PS increased by 30.6% compared with that yielded by the parental strain S-6. Furthermore, the PrA activity of S54PS was always lower than that of the parental strain at all stages of beer fermentation. The head retention of the beer (255 +/- 4s) was better than that of the parental strain (224 +/- 1s). Hence, this research implies that S54PS exhibits good brewing performance and can be applied to improve the industrial brewing process. Copyright (c) 2016 The Institute of Brewing & Distilling
机译:超氧化物歧化酶(SOD,由SOD1编码)可以清除活性氧自由基,是啤酒中理想的内源性抗氧化酶。在这项研究中,构建了SOD1表达盒,该盒包含PGK1启动子,PGK1终止子和与酵母交配信息素α因子(MF alpha 1(s))的信号序列融合的SOD1基因。酿酒酵母菌株S-6中PEP4基因的一个序列(编码蛋白酶A,PrA)通过同源重组和自克隆菌株S54PS被SOD1表达盒取代,可以提高酵母抗氧化能力和泡沫稳定性。啤酒,已成功获得。发酵结果表明,用S54PS酿造的最终啤酒的SOD活性提高了21.06%。因此,与亲本菌株S-6相比,S54PS的DPPH自由基清除活性增加了30.6%。此外,在啤酒发酵的所有阶段,S54PS的PrA活性始终低于亲本菌株。啤酒的头部保留时间(255 +/- 4s)比亲本菌株的头部保留时间(224 +/- 1s)更好。因此,这项研究表明S54PS具有良好的酿造性能,可用于改善工业酿造工艺。版权所有(c)2016酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing 》 |2016年第2期| 322-328| 共7页
  • 作者单位

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China|Moutai Coll, Dept Brewing Engn, Renhuai 564500, Peoples R China;

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China;

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China;

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China;

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China;

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China;

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China;

    Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Econ & Technol Dev Area, Minist Educ,Tianjin Ind Microbiol Key Lab,Coll Bi, 29,13th Ave, Tianjin 300457, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    industrial brewer's yeast; SOD1; proteinase A; antioxidant capability; head retention;

    机译:工业啤酒酵母;SOD1;蛋白酶A;抗氧化能力;头部保留;

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