Expression of heterologous enzymes in yeast for flavoured alcoholic beverage production

A process for preparing flavoured and fermented alcoholic beverages comprising the use of recombinant yeast host cells expressing one or more heterologous enzymes for making a flavour compound and a native ethanol production pathway. The flavour compound may be lactic acid (using lactate dehydrogena...

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Bibliographische Detailangaben
Hauptverfasser:	Bailey Morgan Carignan, Hannah Lena Green, Brooks Henningsen, Aaron Argyros, Emily Agnes Stonehouse, Christopher J Freeman, Charles F Rice, Nicholas Memmer, Jared Cameron Muysson
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	A process for preparing flavoured and fermented alcoholic beverages comprising the use of recombinant yeast host cells expressing one or more heterologous enzymes for making a flavour compound and a native ethanol production pathway. The flavour compound may be lactic acid (using lactate dehydrogenase or mutated malate dehydrogenase), vanillin (using feruloyl-CoA-synthase and enoyl-CoA-hydratase), isoamyl acetate (using alcohol acetyl transferase) or 4-(4-hydroxyphenyl)-2-butanone (using phenylalanine-ammonium lyase, cinnimate-4-hydroxylase, coumarate-CoA ligase and benzalacetone synthase). The recombinant yeast host cells can be used in a subsequent production process to make flavoured alcoholic beverage products, such as beers.