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KMID : 0364820200560020170
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Korean Journal of Microbiology
2020 Volume.56 No. 2 p.170 ~ p.176
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Construction of amylolytic yeasts secreting xylanase and phytase to improve bread quality
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Lee Ja-Yeon
Lim Young-Kum
Chin Jong-Eon
Bai Suk
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Abstract
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Enzymatic modification of dough during bread making may improve bread quality attributes such as texture and taste. To
develop amylolytic Saccharomyces cerevisiae baker’s yeasts producing and secreting xylanase and phytase, two integrative cassettes were constructed to allow co-expression of the Aspergillus awamori glucoamylase gene (GA1) and Debaryomyces castellii phytase gene (phytDc), and the Debaryomyces occidentalis α-amylase gene (AMY) and Bacillus subtilis xylanase gene (xynA), respectively. The recombinant baker’s yeast strain expressing GA1 and phytDc and the corresponding strain expressing AMY and xynA were co-cultured to secrete active glucoamylase and α-amylase, displaying both xylanase and phytase activities that degraded starch and consequently grew using it as the sole carbon
source. The glucoamylase and α-amylase activities produced by the co-culture of these two yeast strains increased by 1.5-fold and 11-fold, respectively, relative to those in their monoculture with culture medium containing 2% (w/v) raw wheat starch within 5 days of growth. These new yeasts hydrolyzed 60% of the raw starch content during the same period.
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KEYWORD
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Saccharomyces cerevisiae, amylases, baker’s yeast, phytase, wheat starch, xylanase
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