Development of bottom-fermenting Saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis

Satoshi Yoshida, Jun Imoto, Toshiko Minato, Rie Oouchi, Mao Sugihara, Takeo Imai, Tatsuji Ishiguro, Satoru Mizutani, Masaru Tomita, Tomoyoshi Soga, Hiroyuki Yoshimoto

Research output: Contribution to journalArticle

49 Citations (Scopus)

Abstract

Sulfite plays an important role in beer flavor stability. Although breeding of bottom-fermenting Saccharomyces strains that produce high levels of SO 2 is desirable, it is complicated by the fact that undesirable H 2S is produced as an intermediate in the same pathway. Here, we report the development of a high-level SO2-producing bottom-fermenting yeast strain by integrated metabolome and transcriptome analysis. This analysis revealed that O-acetylhomoserine (OAH) is the rate-limiting factor for the production of SO2 and H2S. Appropriate genetic modifications were then introduced into a prototype strain to increase metabolic fluxes from aspartate to OAH and from sulfate to SO 2, resulting in high SO2 and low H2S production. Spontaneous mutants of an industrial strain that were resistant to both methionine and threonine analogs were then analyzed for similar metabolic fluxes. One promising mutant produced much higher levels of SO2 than the parent but produced parental levels of H2S.

Original languageEnglish
Pages (from-to)2787-2796
Number of pages10
JournalApplied and Environmental Microbiology
Volume74
Issue number9
DOIs
Publication statusPublished - 2008 May 1

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology
  • Ecology

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