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Production of Beer with a Genetically Engineered Strain of S. cerevisiae with Modified Beta Glucanase Expression
Author(s) -
Shengli Yang,
Zhongshan Liu,
Shengzhou Chi,
Sheng He,
Qingwei Meng,
Congcong Liu,
Yi Lin,
Guoqing He
Publication year - 2009
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2009.tb00390.x
Subject(s) - fermentation , strain (injury) , recombinant dna , saccharomyces cerevisiae , glucanase , chemistry , glucan , food science , enzyme , biochemistry , biology , yeast , gene , anatomy
This study used a recombinant S accharomyces cerevisiae strain, which expressed both β‐glucanase enzyme and reduced Pro‐teinase A expression during wort fermentations. The genetic stability and fermentation features of the strain were examined. The recombinant strain's proteinase A activity was reduced compared to the parent strain; β‐glucanase was produced throughout the fermentation. The fermentation with the recombinant S. cerevisiae strain exhibited a larger reduction in β‐glucan content than what was observed with the control strain, with β‐glucan degradation above 80%. The foam stability period was reduced when the beer produced by the recombinant S. cerevisiae was stored for 3 months. SDS‐PAGE analysis of the beer proteins indicated that lipid transfer protein 1 had disappeared. Fermentation studies indicated that based on the parameters examined, this recombinant strain was suitable for industrial beer production.