Influence of Carbon and Nitrogen source on production of volatile fragrance and flavour metabolites by the yeastKluyveromyces marxianus

克鲁维酵母 异戊醇 酵母 乙酸异戊酯 克鲁维酵母 生物 生物化学 杂醇油 乙酸乙酯 食品科学 发酵 化学 酿酒酵母
作者
Loughlin Gethins,Onur Güneşer,Asl Demirkol,Mary C. Rea,Catherine Stanton,R. Paul Ross,Yonca Karagül Yüceer,John P. Morrissey
出处
期刊:Yeast [Wiley]
卷期号:: n/a-n/a 被引量:34
标识
DOI:10.1002/yea.3047
摘要

The yeast Kluyveromyces marxianus produces a range of volatile molecules with applications as fragrances or flavours. The purpose of this study was to establish how nutritional conditions influence the production of these metabolites. Four strains were grown on synthetic media, using a variety of carbon and nitrogen sources and volatile metabolites analysed using gas chromatography–mass spectrometry (GC–MS). The nitrogen source had pronounced effects on metabolite production: levels of the fusel alcohols 2-phenylethanol and isoamyl alcohol were highest when yeast extract was the nitrogen source, and ammonium had a strong repressing effect on production of 2-phenylethyl acetate. In contrast, the nitrogen source did not affect production of isoamyl acetate or ethyl acetate, indicating that more than one alcohol acetyl transferase activity is present in K. marxianus. Production of all acetate esters was low when cells were growing on lactose (as opposed to glucose or fructose), with a lower intracellular pool of acetyl CoA being one explanation for this observation. Bioinformatic and phylogenetic analysis of the known yeast alcohol acetyl transferases ATF1 and ATF2 suggests that the ancestral protein Atf2p may not be involved in synthesis of volatile acetate esters in K. marxianus, and raises interesting questions as to what other genes encode this activity in non-Saccharomyces yeasts. Identification of all the genes involved in ester synthesis will be important for development of the K. marxianus platform for flavour and fragrance production. Copyright © 2014 John Wiley & Sons, Ltd.
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