Reducing acetate ester production in yeast

Patent metadata

Field	Value
Publication number	US-11186807-B2
Application number	US-201816481951-A
Country	US
Kind code	B2
Filing date	Jan 29, 2018
Priority date	Jan 30, 2017
Publication date	Nov 30, 2021
Grant date	Nov 30, 2021

Abstract

The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to reduced aroma production during fermentation processes. The present invention provides mutant alleles and chimeric genes useful to develop yeast strains to limit acetate ester levels during fermentation. In addition, the invention also relates to the use of such yeast strains as well as of compounds for the production of fermented foods and liquids with reduced acetate ester levels.

First claim

The invention claimed is:

1. A method of producing a fermented solution with a reduced level of at least one acetate ester, the method comprising:
determining that a yeast comprises a disrupted, partially deleted, or completely deleted subunit of the inner membrane peptidase (IMP) complex, wherein the disrupted, partially deleted, or completely deleted subunit of the IMP complex has reduced activity as compared to a corresponding subunit of the IMP complex that is not disrupted, partially deleted, or completely deleted;
adding the yeast comprising the disrupted, partially deleted, or completely deleted IMP subunit to a fermentation medium comprising glucose;
fermenting the fermentation medium to produce the fermented solution; and
measuring, in the fermented solution, a statistically significant reduction in the level of the at least one acetate ester as compared to a fermented solution obtained by fermentation under the same conditions using a yeast comprising the corresponding subunit of the IMP complex that is not disrupted, partially deleted or completely deleted.

2. The method according to claim 1 , wherein the at least one acetate ester is selected from the group consisting of isoamyl acetate, ethyl acetate, phenylethyl acetate, propyl acetate, and isobutyl acetate.

3. The method according to claim 1 , wherein the yeast further comprises one or more mutant alleles limiting acetate ester production.

4. The method according to claim 3 , wherein the one or more mutant alleles limiting acetate ester production disrupts, partially deletes, or completely deletes AFTI, AFT2, IMP1, IMP2, SOM1, CBS1, COR1, QCR9, COX9 or COX12.

5. The method according to claim 1 , wherein the disrupted, partially deleted, or completely deleted subunit of the IMP complex is a truncated Imp1 protein lacking residues 14-31 or 147-190 of a wild-type full length yeast Imp1 protein of SEQ ID NO: 4.

6. The method according to claim 1 , wherein the disrupted, partially deleted, or completely deleted subunit of the IMP complex is a truncated Imp1 protein selected from the group consisting of SEQ ID NO: 2, SEQ ID NO: 6, SEQ ID NO: 7, and SEQ ID NO: 8.

7. The method according to claim 1 , wherein the yeast comprising the corresponding subunit of the IMP complex that is not disrupted, partially deleted or completely deleted is yeast strain S228c or Y404.

8. A method of producing a fermented solution with a reduced level of at least one acetate ester, the method comprising:
determining that a yeast comprises a disrupted, partially deleted, or completely deleted subunit of the inner membrane peptidase (IMP) complex, wherein the disrupted, partially deleted, or completely deleted subunit of the IMP complex has reduced activity as compared to a corresponding subunit of the IMP complex that is not disrupted, partially deleted, or completely deleted;
adding the yeast comprising the disrupted, partially deleted, or completely deleted IMP subunit to a fermentation medium comprising glucose;
fermenting the fermentation medium to produce the fermented solution; and
measuring, in the fermented solution, the level of the at least one acetate ester, wherein the level of the at least one acetate ester is statistically significantly reduced as compared to a fermented solution obtained by fermentation under the same conditions using S. cerevisiae strain Y354, S228c or Y404.

9. The method according to claim 1 , wherein the disrupted, partially deleted, or completely deleted subunit of the IMP complex is IMP1 IMP2, or SOM1.

Assignees

• Vib Vzw
• Univ Leuven Kath

Inventors

• Verstrepen Kevin
• Steensels Jan

Classifications

• C12G3/02 Primary

  by fermentation · CPC title

• C12P7/06

  Ethanol, i.e. non-beverage · CPC title

• C12C2200/05

  Use of genetically modified microorganisms in the preparation of beer · CPC title

• C12G3/00 Primary

  Preparation of other alcoholic beverages · CPC title

• C07K14/395

  from Saccharomyces · CPC title