Characterization of the ATF1 and Lg-ATF1 genes encoding alcohol acetyltransferases in the bottom fermenting yeast Saccharomyces pastorianus

Yoshimoto, Hiroyuki; Fujiwara, Daisuke; Momma, Takayuki; Ito, Chiori; Sone, Hideyuki; Kaneko, Yoshinobu; Tamai, Yoshitaka

doi:10.1016/s0922-338x(98)80027-5

Cited by 66 publications

(35 citation statements)

References 28 publications

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“…The regulation of acetate ester production is primarily controlled by the expression of two alcohol acetyl transferases (AATase), Atf1p and Atf2p ( Figure 2B) (Yoshimoto et al 1998). Atf1p has the greatest AATase activity; introducing multiple copies of ATF1 into laboratory strains results in increased production of acetate esters (Verstrepen et al 2003).…”

Section: Regulation Of Secondary Metabolismmentioning

confidence: 99%

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

2016

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Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites, such as ethanol. Secondary metabolism is influenced by fermentable carbon, nitrogen makeup, and the fermentation environment. A better understanding of how these variables affect the physiology of yeast strains to produce flavor compounds may improve several industrial commodities. To this end, systems biology represents an attractive strategy for studying the complex dynamics of secondary metabolism. Although applying systems biology methods to winemaking or brewing is not a new concept, directly linking -omics data with the production of flavor compounds represents a novel approach to improving flavor production in fermentation. Thus far, the bulk of the work in which systems biology methods have been applied to fermentation has relied heavily on laboratory strains of Saccharomyces cerevisiae that lack metabolism-relevant genes present in industrial yeast strains. Therefore, investigations of industrial strains with systems biology approaches will provide a deeper understanding of secondary metabolism in industrial settings. Ultimately, integrating multiple -omics approaches will lay the foundation for predictive models of S. cerevisiae fermentation and optimal flavor production.

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Section: Regulation Of Secondary Metabolismmentioning

confidence: 99%

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

2016

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“…These AATases are encoded by ATF1, the ATF1 homologue Lg-ATF1, and ATF2, respectively (22-24, 43, 49, 83, 84, 86). While ATF1 and ATF2 are present in both Saccharomyces cerevisiae (ale) and Saccharomyces bayanus (lager) strains, Lg-ATF1 is found only in S. bayanus strains (10,19,38,84). Homology-based searches of the S. cerevisiae genome have not revealed other genes with homology to ATF1 and/or ATF2.…”

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confidence: 99%

Expression Levels of the Yeast Alcohol Acetyltransferase GenesATF1,Lg-ATF1, andATF2Control the Formation of a Broad Range of Volatile Esters

Verstrepen

Laere

Vanderhaegen

et al. 2003

Appl Environ Microbiol

345

311

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Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters are produced by fermenting yeast cells in an enzyme-catalyzed intracellular reaction. In order to investigate and compare the roles of the known Saccharomyces cerevisiae alcohol acetyltransferases, Atf1p, Atf2p and Lg-Atf1p, in volatile ester production, the respective genes were either deleted or overexpressed in a laboratory strain and a commercial brewing strain. Subsequently, the ester formation of the transformants was monitored by headspace gas chromatography and gas chromatography combined with mass spectroscopy (GC-MS). Analysis of the fermentation products confirmed that the expression levels of ATF1 and ATF2 greatly affect the production of ethyl acetate and isoamyl acetate. GC-MS analysis revealed that Atf1p and Atf2p are also responsible for the formation of a broad range of less volatile esters, such as propyl acetate, isobutyl acetate, pentyl acetate, hexyl acetate, heptyl acetate, octyl acetate, and phenyl ethyl acetate. With respect to the esters analyzed in this study, Atf2p seemed to play only a minor role compared to Atf1p. The atf1⌬ atf2⌬ double deletion strain did not form any isoamyl acetate, showing that together, Atf1p and Atf2p are responsible for the total cellular isoamyl alcohol acetyltransferase activity. However, the double deletion strain still produced considerable amounts of certain other esters, such as ethyl acetate (50% of the wild-type strain), propyl acetate (50%), and isobutyl acetate (40%), which provides evidence for the existence of additional, as-yet-unknown ester synthases in the yeast proteome. Interestingly, overexpression of different alleles of ATF1 and ATF2 led to different ester production rates, indicating that differences in the aroma profiles of yeast strains may be partially due to mutations in their ATF genes.During fermentation processes, yeast cells produce a broad range of aroma-active substances which greatly affect the complex flavor of fermented alcoholic beverages. While these secondary metabolites are often formed only in trace amounts, their concentrations determine the distinct aroma of these beverages. Flavor-active substances produced by fermenting yeast cells can be divided into five main groups: sulfur-containing molecules, organic acids, higher alcohols, carbonyl compounds, and volatile esters (32,39,56,57,66). Of these categories, volatile esters represent the largest and most important group. They are responsible for the highly desired fruity character of beer and, to a lesser extent, other alcoholic beverages, such as wine.The major flavor-active esters in beer are acetate esters such as ethyl acetate (solvent-like aroma), isoamyl acetate (banana flavor), and phenylethyl acetate (flowery, rose aroma). In addition, C 6 -C 10 medium-chain fatty acid ethyl esters such as ethyl hexanoate (ethyl caproate) and ethyl octanoate (ethyl caprylate), which have "sour apple" aromas, are also important for the overall bouqu...

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“…The most studied and comprehensively characterised enzymes responsible for ester synthesis are AATases I and II, which are encoded by the genes ATFI and ATF2 [64][65][66]. It was also found that lager yeast strains have an additional ATF1 homologous gene-Lg-ATF1 [8,28,47,54,56,[59][60][61]65,67] which encodes an AATase very similar to that encoded from the original ATF1 gene. The additional gene expression on lager yeast strains compared to ale strains enhances acetate ester production and ultimately a beer's aroma profile.…”

Section: Biosynthesis Of Acetate Estersmentioning

confidence: 99%

“…Ester production by this genetically modified strain was considerably higher than the parental strain. It has also been shown that the level of ATF genes has an impact on acetate ester production [64,65,67,68]. Overexpression of ATF1 strains may have up to a 180-fold increased isoamyl acetate production and a 30-fold increased ethyl acetate production when compared to wild type yeast strains [67].…”

Section: Biosynthesis Of Acetate Estersmentioning

confidence: 99%

The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations

Stewart

2017

Fermentation

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Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour. It is the type and concentration of secondary metabolites that can determine overall beer flavour. These compounds are (but not only) primarily: higher alcohols, esters, carbonyls and sulphur compounds-inorganic and organic. There are a number of factors that can modify the balance of these compounds most of which are discussed in this review paper.

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Characterization of the ATF1 and Lg-ATF1 genes encoding alcohol acetyltransferases in the bottom fermenting yeast Saccharomyces pastorianus

Cited by 66 publications

References 28 publications

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

Expression Levels of the Yeast Alcohol Acetyltransferase GenesATF1,Lg-ATF1, andATF2Control the Formation of a Broad Range of Volatile Esters

The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations

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