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VIEW ARTICLE DOI: 10.1094/ASBCJ-53-0049
Control of Vicinal Diketone Production by Brewer's Yeast. I. Effects of ILV5 and ILV3 Gene Amplification on Vicinal Diketone Production and ILV Enzyme Activity. K. D. Villa and S. Lee, Coors Brewing Company, B.C. 600, Golden, CO; E. Goossens, A. Debourg, and C. A. Masschelein, Vrije Universiteit, Brussel, CERIA Service de Brasserie, Ave. E. Gryzon, 1, 1070 Brussels, Belgium. J. Am. Soc. Brew. Chem. 53(2):49-53, 1995. Accepted September 11, 1994.
The amount of vicinal diketone (VDK) precursors produced during the brewery fermentation process was minimized by increasing the flux through the isoleucine-valine (ILV) biosynthetic pathway in brewer's yeast. Plasmid amplification of the gene products of ILV5, ILV3, or tandem ILV5+ILV3 in brewer's yeast resulted in VDK decreases of 70, 40, and 60%, respectively, when compared to that of normal brewer's yeast. No other flavor or attenuation profile differences were observed. Overall, ILV5 gene amplification was a very effective strategy for decreasing total VDK production. Keywords: Diacetyl, Isoleucine-Valine (ILV), Vicinal diketone (VDK)
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |