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首页> 美国卫生研究院文献>PLoS Clinical Trials >Reducing phenolic off-flavors through CRISPR-based gene editing of the FDC1 gene in Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid lager beer yeasts
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Reducing phenolic off-flavors through CRISPR-based gene editing of the FDC1 gene in Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid lager beer yeasts

机译：通过基于CRISPR的FDC1基因编辑的CRISPR基因编辑减少酚类异味在酿酒酵母x酿酒酵母杂种啤酒啤酒酵母中

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摘要

Today’s beer market is challenged by a decreasing consumption of traditional beer styles and an increasing consumption of specialty beers. In particular, lager-type beers (pilsner), characterized by their refreshing and unique aroma and taste, yet very uniform, struggle with their sales. The development of novel variants of the common lager yeast, the interspecific hybrid Saccharomyces pastorianus, has been proposed as a possible solution to address the need of product diversification in lager beers. Previous efforts to generate new lager yeasts through hybridization of the ancestral parental species (S. cerevisiae and S. eubayanus) yielded strains with an aromatic profile distinct from the natural biodiversity. Unfortunately, next to the desired properties, these novel yeasts also inherited unwanted characteristics. Most notably is their phenolic off-flavor (POF) production, which hampers their direct application in the industrial production processes. Here, we describe a CRISPR-based gene editing strategy that allows the systematic and meticulous introduction of a natural occurring mutation in the FDC1 gene of genetically complex industrial S. cerevisiae strains, S. eubayanus yeasts and interspecific hybrids. The resulting cisgenic POF- variants show great potential for industrial application and diversifying the current lager beer portfolio.
机译：当今的啤酒市场面临着传统啤酒消费减少和特种啤酒消费增加的挑战。尤其是大型啤酒（比尔森啤酒），其特征是清爽，独特的香气和味道，但非常均匀，因此很难与它们的销售竞争。已提出开发普通啤酒酵母的新变体种间杂种巴斯德酵母（Saccharomyces pastorianus）作为解决啤酒中产品多样化需求的可能解决方案。以前通过祖先亲本物种（酿酒酵母和欧亚酵母）杂交产生新的更大的酵母的努力产生了具有不同于自然生物多样性的芳香特征的菌株。不幸的是，这些新酵母除了具有理想的特性外，还继承了多余的特性。最值得注意的是它们的酚醛异味（POF）生产，这妨碍了它们在工业生产过程中的直接应用。在这里，我们描述了一种基于CRISPR的基因编辑策略，该策略允许系统地，细致地引入遗传复杂的工业啤酒酵母，桑巴酵母和种间杂种的FDC1基因中的自然发生突变。所得顺式POF -变体显示出巨大的工业应用潜力，并丰富了当前的大型啤酒产品组合。

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