Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

• Published in: Applied microbiology and biotechnology 2020-05, Vol.104 (10), p.4435-4444
• Main Authors: Wu, Dianhui, Xie, Wenjuan, Li, Xiaomin, Cai, Guolin, Lu, Jian, Xie, Guangfa
• Format: Article
• Language: English
• Subjects: Applied Genetics and Molecular Biotechnology; Biomedical and Life Sciences; Biotechnology; Brewing; Carbamates; Carcinogens; CRISPR; CRISPR-Cas Systems; Ethanol; Ethyl carbamate; Fermentation; Genes; Genetic engineering; Genetic transformation; Genome, Fungal; Genomes; Homologous recombination; Homology; Life Sciences; Membrane Transport Proteins - genetics; Membrane Transport Proteins - metabolism; Metabolic Engineering; Microbial Genetics and Genomics; Microbiology; Oryza - microbiology; Overexpression; Recombination, Genetic; Rice; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - metabolism; Saccharomyces cerevisiae Proteins - genetics; Saccharomyces cerevisiae Proteins - metabolism; Synergistic effect; Urea; Urethane - metabolism; Wine; Wine - analysis; Wines; Yeasts
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s00253-020-10549-4

Ethyl carbamate (EC) is a potential carcinogen to humans that is mainly produced through the spontaneous reaction between urea and ethanol during Chinese rice wine brewing. We metabolically engineered a strain by over-expressing the DUR3 gene in a previously modified strain using an improved CRISPR/Cas9 system to further decrease the EC level. Homologous recombination of the DUR3 over-expression cassette was performed at the HO locus by individual transformation of the constructed plasmid CRISPR-DUR3-gBlock-HO, generating the engineered strain N85 DUR1,2/DUR3 -c. Consequently, the DUR3 expression level was significantly enhanced in the modified strain, resulting in increased utilization of urea. The brewing test showed that N85 DUR1,2/DUR3 -c reduced urea and EC concentrations by 92.0% and 58.5%, respectively, compared with those of the original N85 strain. Moreover, the engineered strain showed good genetic stability in reducing urea content during the repeated brewing experiments. Importantly, the genetic manipulation had a negligible effect on the growth and fermentation characteristics of the yeast strain. Therefore, the constructed strain is potentially suitable for application to reduce urea and EC contents during production of Chinese rice wine. Key Points • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation. • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation.