ArticleJournal of industrial microbiology & biotechnology2017
Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation.
Article in Journal of industrial microbiology & biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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24 citing papers in PubMed, 54 citations in OpenAlex.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- A Novel Plate Compartment-Confrontation Method Discovered That Volatile Organic Compounds Produced byJournal of fungi (Basel, Switzerland) · 2025Article
- The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation.Food science and biotechnology · 2025Article
- Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu.Frontiers in microbiology · 2025Article
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.Frontiers in microbiology · 2025Review
- Effects ofMolecules (Basel, Switzerland) · 2024Article
- Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.Frontiers in nutrition · 2023Article
- The formation of higher alcohols in rice wine fermentation using different rice cultivars.Frontiers in microbiology · 2022Article
- Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu.Foods (Basel, Switzerland) · 2021Article
- Article
- Improve the production of D-limonene by regulating the mevalonate pathway of Saccharomyces cerevisiae during alcoholic beverage fermentation.Journal of industrial microbiology & biotechnology · 2020Article
- Improved flavor profiles of red pitaya (Journal of food science and technology · 2020Article
- Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.Scientific reports · 2020Article
- Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit.ACS omega · 2020Article
- Effect of the Deletion of Genes Related to Amino Acid Metabolism on the Production of Higher Alcohols byBioMed research international · 2020Article
- Profiling of Fungal Diversity and Fermentative Yeasts in Traditional ChineseFrontiers in microbiology · 2020Article
- Application ofFrontiers in microbiology · 2020Article
- Increasing Yield of 2,3,5,6-Tetramethylpyrazine in Baijiu ThroughFrontiers in microbiology · 2020Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acetate esters and higher alcohols greatly influence the quality and flavor profiles of Chinese Baijiu (Chinese liquor). Various mutants have been constructed to investigate the interactions of ATF1 overexpression, IAH1 deletion, and BAT2 deletion on the production of acetate esters and higher alcohols. The results showed that the overexpression of ATF1 under the control of the PGK1 promoter with BAT2 and IAH1 double-gene deletion led to a higher production of acetate esters and a lower production of higher alcohols than the overexpression of ATF1 with IAH1 deletion or overexpression of ATF1 with BAT2 deletion. Moreover, deletion of IAH1 in ATF1 overexpression strains effectively increased the production of isobutyl acetate and isoamyl acetate by reducing the hydrolysis of acetate esters. The decline in the production of higher alcohol by the ATF1 overexpression strains with BAT2 deletion is due to the interaction of ATF1 overexpression and BAT2 deletion. Mutants with varying abilities of producing acetate esters and higher alcohols were developed by genetic engineering. These strains have great potential for industrial application.
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