产CCDs酿酒酵母菌株的构建及应用研究OA北大核心

Carotenoid cleavage dioxygenases(CCDs)catalyze the oxidative cleavage of carotenoids to produce descending isoprenoid aroma compounds.In this study,homologous recombination technology was used to integrate grape VvCCD1 at LPP1 site of Saccharomyces cerevisiae BY4741 genome to obtain recombinant strain QGXH1,and explored the optimal conditions for the catalytic cleavage of β-carotene by VvCCD1(pH7 and temperature 40℃)and the products of the aroma compounds(β-ionone,β-cyclic citrulline,and dihydronic kiwifoliolactone,etc.).Using'Chardonnay'grapes as the raw material,strain QGXH1 was sequentially inoculated and fermented with Saccharomyces cerevisiae EC1118,and the contents of β-ionone and β-damascenone were increased by 125%and 60%,respectively,compared to inoculation with EC1118 only.This study provides a reference for the clonal expression of VvCCD1 and creates conditions for optimizing the variety aroma of wine and the high-value processing of carotenoid-rich plant resources.