Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production

Nature Biotechnology
J Hansen, M C Kielland-Brandt

Abstract

Sulfite is widely used as an antioxidant in food production. In beer brewing, sulfite has the additional role of stabilizing the flavor by forming adducts with aldehydes. Inadequate amounts of sulfite are sometimes produced by brewer's yeasts, so means of controlling the sulfite production are desired. In Saccharomyces yeasts, MET10 encodes a subunit of sulfite reductase. Partial or full elimination of MET10 gene activity in a brewer's yeast resulted in increased sulfite accumulation. Beer produced with such yeasts was quite satisfactory and showed increased flavor stability.

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Citations

Nov 19, 2009·Applied Microbiology and Biotechnology·Naoufel CheraitiJean-Michel Salmon
Mar 3, 2010·Applied Microbiology and Biotechnology·Sofie M G SaerensElke Nevoigt
Sep 4, 2012·Applied Microbiology and Biotechnology·Antonio G CordenteIsak S Pretorius
Nov 15, 2012·Journal of Agricultural and Food Chemistry·Jeroen J BaertGuido Aerts
Jul 20, 2014·Journal of Industrial Microbiology & Biotechnology·Zhaoyue WangBorun Zhang
May 21, 2014·Applied Microbiology and Biotechnology·Chien HuangRichard C Gardner
Jan 10, 2012·Journal of Bioscience and Bioengineering·Shigehito IkushimaOsamu Kobayashi
Feb 26, 2008·FEMS Yeast Research·Sandra JubanyCarina Gaggero
Aug 5, 2010·Journal of Applied Microbiology·K Iijima, T Ogata
Jan 26, 2011·Genetika·S G DavydenkoA T Dedegkaev
Sep 26, 2019·FEMS Yeast Research·Arthur R Gorter de VriesJean-Marc G Daran
Dec 31, 1997·Microbiology and Molecular Biology Reviews : MMBR·D Thomas, Y Surdin-Kerjan

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