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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 editing. Esterase activity using 5-(6)-carboxyfluorescein diacetate (cFDA) as substrate was found to be significantly lower for Δ IAH1  and Δ IAH1ΔTIP1  mutants compared to wild type (WT) activity (P < 0.05 and P < 0.001, respectively). As expected, we observed an increase in relative abundance of acetate and ethyl esters and an increase in ethyl esters in Δ IAH1  and Δ TIP1 , respectively. Interestingly, the double gene disruption mutant Δ IAH1ΔTIP1  showed an aroma profile comparable to WT levels, suggesting the existence and activation of a complex regulatory mechanism to compensate multiple genomic alterations in aroma metabolism.    Electronic supplementary material  The online version of this article (10.1186/s13104-018-3788-5) contains supplementary material, which is available to authorized users.

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