Zygosaccharomyces rouxii, an Aromatic Yeast Isolated From Chili Sauce, Is Able to Biosynthesize 2-Phenylethanol via the Shikimate or Ehrlich Pathways

We isolated an aromatic strain of yeast (M2013310) from chili sauce. Assembly, annotation, and phylogenetic analysis based on genome sequencing, identified M2013310 as an allodiploid yeast that was closely related to Zygosaccharomyces rouxii. During fermentation, M2013310, produced an aromatic alcoh...

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Vydané v:Frontiers in microbiology Ročník 11; s. 597454
Hlavní autori: Dai, Jun, Li, Ke, Song, Na, Yao, Wanting, Xia, Huili, Yang, Qiao, Zhang, Xiaoling, Li, Xin, Wang, Zhi, Yao, Lan, Yang, Shihui, Chen, Xiong
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Frontiers Media S.A 29.10.2020
Predmet:
2-phenylethanol
aroma-producing strain
Ehrlich pathway
Microbiology
Shikimate pathway
Zygosaccharomyces rouxii
ISSN:1664-302X, 1664-302X
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Shrnutí:We isolated an aromatic strain of yeast (M2013310) from chili sauce. Assembly, annotation, and phylogenetic analysis based on genome sequencing, identified M2013310 as an allodiploid yeast that was closely related to Zygosaccharomyces rouxii. During fermentation, M2013310, produced an aromatic alcohol with a rose-honey scent; gas chromatography tandem mass spectrometry identified this alcohol as 2-phenylethanol. The concentration of 2-phenylethanol reached 3.8 mg/L, 1.79 g/L, and 3.58 g/L, in M3 (NH4 +), M3 (NH4 + + Phe), and M3 (Phe) culture media, after 72 h of fermentation, respectively. The mRNA expression levels of ARO8 encoding aromatic aminotransferases I and ARO10 encoding phenylpyruvate decarboxylase by M2013310 in M3 (Phe) were the lowest of the three different forms of media tested. These results indicated that M2013310 can synthesize 2-phenylethanol via the Shikimate or Ehrlich pathways and the production of 2-phenylethanol may be significantly improved by the over-expression of these two genes. Our research identified a promising strain of yeast (M2013310) that could be used to improve the production of 2-phenylethanol.We isolated an aromatic strain of yeast (M2013310) from chili sauce. Assembly, annotation, and phylogenetic analysis based on genome sequencing, identified M2013310 as an allodiploid yeast that was closely related to Zygosaccharomyces rouxii. During fermentation, M2013310, produced an aromatic alcohol with a rose-honey scent; gas chromatography tandem mass spectrometry identified this alcohol as 2-phenylethanol. The concentration of 2-phenylethanol reached 3.8 mg/L, 1.79 g/L, and 3.58 g/L, in M3 (NH4 +), M3 (NH4 + + Phe), and M3 (Phe) culture media, after 72 h of fermentation, respectively. The mRNA expression levels of ARO8 encoding aromatic aminotransferases I and ARO10 encoding phenylpyruvate decarboxylase by M2013310 in M3 (Phe) were the lowest of the three different forms of media tested. These results indicated that M2013310 can synthesize 2-phenylethanol via the Shikimate or Ehrlich pathways and the production of 2-phenylethanol may be significantly improved by the over-expression of these two genes. Our research identified a promising strain of yeast (M2013310) that could be used to improve the production of 2-phenylethanol.
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This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
Edited by: Xucong Lv, Fuzhou University, China
Reviewed by: Chongde Wu, Sichuan University, China; Sheng Yin, Beijing Technology and Business University, China
These authors have contributed equally to this work and share first authorship
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2020.597454