The ester production capacity of Pichia kudriavzevii based on functional annotation of genes
Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain Pichia kudriavzevii , renowned for its high capacity to produce esters. Whole genome sequences were annotated and analy...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 2023-11, Vol.39 (11), p.307-307, Article 307 |
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| creator | Xiao, Junwen Mou, Feiyan Mao, Wending Fang, Shangling Chen, Hui liao, Bei Chen, Maobin |
| description | Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain
Pichia kudriavzevii
, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity. Results showed that
P. kudriavzevii
gene function was concentrated in biosynthetic capacity, metabolic capacity, amino acid translocation capacity, glycoside hydrolysis capacity and transfer capacity. Additionally, acyltransferase and kinase were predicted as active sites contributing to
P. kudriavzevii
high ester production. We further compared the volatile composition differences between
P. kudriavzevii
and
Saccharomyces cerevisiae
through Headspace solid-phase microextraction-gas Chromatography-mass spectrometry (HS-SPME-GC-MS), revealing
P. kudriavzevii
produced 3.5 times more esters than
S. cerevisiae
. Overall, our findings suggest that
P. kudriavzevii
had potential applications in the Baijiu brewing industry. |
| doi_str_mv | 10.1007/s11274-023-03743-9 |
| format | Article |
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Pichia kudriavzevii
, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity. Results showed that
P. kudriavzevii
gene function was concentrated in biosynthetic capacity, metabolic capacity, amino acid translocation capacity, glycoside hydrolysis capacity and transfer capacity. Additionally, acyltransferase and kinase were predicted as active sites contributing to
P. kudriavzevii
high ester production. We further compared the volatile composition differences between
P. kudriavzevii
and
Saccharomyces cerevisiae
through Headspace solid-phase microextraction-gas Chromatography-mass spectrometry (HS-SPME-GC-MS), revealing
P. kudriavzevii
produced 3.5 times more esters than
S. cerevisiae
. Overall, our findings suggest that
P. kudriavzevii
had potential applications in the Baijiu brewing industry.</description><identifier>ISSN: 0959-3993</identifier><identifier>ISSN: 1573-0972</identifier><identifier>EISSN: 1573-0972</identifier><identifier>DOI: 10.1007/s11274-023-03743-9</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Acyltransferase ; Amino acids ; Annotations ; Applied Microbiology ; Aroma ; Aroma compounds ; biochemical pathways ; Biochemistry ; Biomedical and Life Sciences ; biosynthesis ; Biotechnology ; Chemical composition ; Environmental Engineering/Biotechnology ; Esters ; flavor ; Flavor compounds ; Gas chromatography ; Gene sequencing ; genes ; Genomes ; glycosides ; Headspace ; headspace analysis ; hydrolysis ; industry ; Kinases ; Life Sciences ; Mass spectrometry ; Mass spectroscopy ; Microbiology ; odors ; Pichia kudriavzevii ; Production capacity ; Saccharomyces cerevisiae ; Solid phase methods ; Solid phases ; Translocation ; volatile compounds ; Yeast ; Yeasts</subject><ispartof>World journal of microbiology & biotechnology, 2023-11, Vol.39 (11), p.307-307, Article 307</ispartof><rights>The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>2023. The Author(s), under exclusive licence to Springer Nature B.V.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c336t-7e254e6cc7f13e442bc2dbaf3663018350f972b8a9a037fc22a526d37ba4e21e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11274-023-03743-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11274-023-03743-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Xiao, Junwen</creatorcontrib><creatorcontrib>Mou, Feiyan</creatorcontrib><creatorcontrib>Mao, Wending</creatorcontrib><creatorcontrib>Fang, Shangling</creatorcontrib><creatorcontrib>Chen, Hui</creatorcontrib><creatorcontrib>liao, Bei</creatorcontrib><creatorcontrib>Chen, Maobin</creatorcontrib><title>The ester production capacity of Pichia kudriavzevii based on functional annotation of genes</title><title>World journal of microbiology & biotechnology</title><addtitle>World J Microbiol Biotechnol</addtitle><description>Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain
Pichia kudriavzevii
, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity. Results showed that
P. kudriavzevii
gene function was concentrated in biosynthetic capacity, metabolic capacity, amino acid translocation capacity, glycoside hydrolysis capacity and transfer capacity. Additionally, acyltransferase and kinase were predicted as active sites contributing to
P. kudriavzevii
high ester production. We further compared the volatile composition differences between
P. kudriavzevii
and
Saccharomyces cerevisiae
through Headspace solid-phase microextraction-gas Chromatography-mass spectrometry (HS-SPME-GC-MS), revealing
P. kudriavzevii
produced 3.5 times more esters than
S. cerevisiae
. Overall, our findings suggest that
P. kudriavzevii
had potential applications in the Baijiu brewing industry.</description><subject>Acyltransferase</subject><subject>Amino acids</subject><subject>Annotations</subject><subject>Applied Microbiology</subject><subject>Aroma</subject><subject>Aroma compounds</subject><subject>biochemical pathways</subject><subject>Biochemistry</subject><subject>Biomedical and Life Sciences</subject><subject>biosynthesis</subject><subject>Biotechnology</subject><subject>Chemical composition</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Esters</subject><subject>flavor</subject><subject>Flavor compounds</subject><subject>Gas chromatography</subject><subject>Gene sequencing</subject><subject>genes</subject><subject>Genomes</subject><subject>glycosides</subject><subject>Headspace</subject><subject>headspace analysis</subject><subject>hydrolysis</subject><subject>industry</subject><subject>Kinases</subject><subject>Life Sciences</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Microbiology</subject><subject>odors</subject><subject>Pichia kudriavzevii</subject><subject>Production capacity</subject><subject>Saccharomyces cerevisiae</subject><subject>Solid phase methods</subject><subject>Solid phases</subject><subject>Translocation</subject><subject>volatile compounds</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0959-3993</issn><issn>1573-0972</issn><issn>1573-0972</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqFkc1KxDAURoMoOI6-gKuAGzfVJLdpJksR_2BAF-NOCGl6o9GZdkxaQZ_eOBUEF7oKgXMuHD5CDjk74Yyp08S5UGXBBBQMVAmF3iITLlX-aiW2yYRpqQvQGnbJXkrPjGVNw4Q8LJ6QYuox0nXsmsH1oWups2vrQv9OO0_vgnsKlr4MTQz27QPfQqC1TdjQDPqh3Rh2SW3bdr3d6Nl6xBbTPtnxdpnw4PudkvvLi8X5dTG_vbo5P5sXDqDqC4VCllg5pzwHLEtRO9HU1kNVAeMzkMzniHpmtc1x3glhpagaULUtUXCEKTke7-aE1yHXmFVIDpdL22I3JANcglRCC_kvKmaVVDOutMro0S_0uRtiTh0pXooKRKbESLnYpRTRm3UMKxvfDWfmaxszbmPyNmazjdFZglFKGW4fMf6c_sP6BFwVkUg</recordid><startdate>20231101</startdate><enddate>20231101</enddate><creator>Xiao, Junwen</creator><creator>Mou, Feiyan</creator><creator>Mao, Wending</creator><creator>Fang, Shangling</creator><creator>Chen, Hui</creator><creator>liao, Bei</creator><creator>Chen, 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ester production capacity of Pichia kudriavzevii based on functional annotation of genes</title><author>Xiao, Junwen ; Mou, Feiyan ; Mao, Wending ; Fang, Shangling ; Chen, Hui ; liao, Bei ; Chen, Maobin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c336t-7e254e6cc7f13e442bc2dbaf3663018350f972b8a9a037fc22a526d37ba4e21e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acyltransferase</topic><topic>Amino acids</topic><topic>Annotations</topic><topic>Applied Microbiology</topic><topic>Aroma</topic><topic>Aroma compounds</topic><topic>biochemical pathways</topic><topic>Biochemistry</topic><topic>Biomedical and Life Sciences</topic><topic>biosynthesis</topic><topic>Biotechnology</topic><topic>Chemical composition</topic><topic>Environmental Engineering/Biotechnology</topic><topic>Esters</topic><topic>flavor</topic><topic>Flavor compounds</topic><topic>Gas 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Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xiao, Junwen</au><au>Mou, Feiyan</au><au>Mao, Wending</au><au>Fang, Shangling</au><au>Chen, Hui</au><au>liao, Bei</au><au>Chen, Maobin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The ester production capacity of Pichia kudriavzevii based on functional annotation of genes</atitle><jtitle>World journal of microbiology & biotechnology</jtitle><stitle>World J Microbiol Biotechnol</stitle><date>2023-11-01</date><risdate>2023</risdate><volume>39</volume><issue>11</issue><spage>307</spage><epage>307</epage><pages>307-307</pages><artnum>307</artnum><issn>0959-3993</issn><issn>1573-0972</issn><eissn>1573-0972</eissn><abstract>Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain
Pichia kudriavzevii
, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity. Results showed that
P. kudriavzevii
gene function was concentrated in biosynthetic capacity, metabolic capacity, amino acid translocation capacity, glycoside hydrolysis capacity and transfer capacity. Additionally, acyltransferase and kinase were predicted as active sites contributing to
P. kudriavzevii
high ester production. We further compared the volatile composition differences between
P. kudriavzevii
and
Saccharomyces cerevisiae
through Headspace solid-phase microextraction-gas Chromatography-mass spectrometry (HS-SPME-GC-MS), revealing
P. kudriavzevii
produced 3.5 times more esters than
S. cerevisiae
. Overall, our findings suggest that
P. kudriavzevii
had potential applications in the Baijiu brewing industry.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s11274-023-03743-9</doi><tpages>1</tpages></addata></record> |
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| subjects | Acyltransferase Amino acids Annotations Applied Microbiology Aroma Aroma compounds biochemical pathways Biochemistry Biomedical and Life Sciences biosynthesis Biotechnology Chemical composition Environmental Engineering/Biotechnology Esters flavor Flavor compounds Gas chromatography Gene sequencing genes Genomes glycosides Headspace headspace analysis hydrolysis industry Kinases Life Sciences Mass spectrometry Mass spectroscopy Microbiology odors Pichia kudriavzevii Production capacity Saccharomyces cerevisiae Solid phase methods Solid phases Translocation volatile compounds Yeast Yeasts |
| title | The ester production capacity of Pichia kudriavzevii based on functional annotation of genes |
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