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Biotechnol Lett. 2014 Aug;36(8):1693-9. doi: 10.1007/s10529-014-1530-5. Epub 2014 Apr 16.

Construction of dextrin and isomaltose-assimilating brewer's yeasts for production of low-carbohydrate beer.

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  • 1Department of Biological Sciences, College of Natural Sciences, Chonnam National University, Gwangju, 500-757, South Korea.

Abstract

Most Saccharomyces spp. cannot degrade or ferment dextrin, which is the second most abundant carbohydrate in wort for commercial beer production. Dextrin-degrading brewer's bottom and top yeasts expressing the glucoamylase gene (GAM1) from Debaryomyces occidentalis were developed to produce low-carbohydrate (calorie) beers. GAM1 was constitutively expressed in brewer's yeasts using a rDNA-integration system that contained yeast CUP1 gene coding for copper resistance as a selective marker. The recombinants secreted active glucoamylase, displaying both α-1,4- and α-1,6-debranching activities, that degraded dextrin and isomaltose and consequently grew using them as sole carbon source. One of the recombinant strains expressing GAM1 hydrolyzed 96 % of 2 % (w/v) dextrin and 98 % of 2 % (w/v) isomaltose within 5 days of growth. Growth, substrate assimilation, and enzyme activity of these strains were characterized.

PMID:
24737083
[PubMed - indexed for MEDLINE]
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