CLONING OF A YEAST GENE WHICH CAUSES PHENOLIC OFF-FLAVOURS IN BEER
Open accessAbstract
A gene (POF1) has been cloned, which confers upon yeast (Saccharomyces cerevisiae) the ability to decarboxylate phenolic acids such as ferulic and trans-cinnamic acid. This property was previously shown to be a cause of phenolic off-flavour production in wort fermentations. The identity of the cloned gene was confirmed as POF1 by gene disruption techniques. Southern blotting of total genomic DNA revealed that sequences homologous to POF1 are conserved in Pof− brewing strains of Sacch. cerevisiae. The transformation of a Pof− lager strain with the cloned POF1 gene led to the production of an aroma characteristic of a phenolic off-flavour, when the transformed strain was used in wort fermentations. This latter observation suggests that the Pof− phenotype of brewers' yeast is specifically due to the absence of a functional POF1 gene.
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Production of phenolic off-flavours by Saccharomyces uvarum brewing strains is dependent on the presence of a functional allele of the PAD1/POF1 phenylacrylic acid decarboxylase gene.
“The production of phenolic off-flavours by Saccharomyces uvarum brewing strains is dependent on the presence of a functional allele of the PAD1/POF1 phenylacrylic acid decarboxylase gene (Meaden and Taylor 1991, Hwang 1992, Clausen et al. 1994, Shinohara et al. 2000).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Meaden and Taylor 1991
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Meaden, P. G., & Taylor, N. R.
- Affiliations
- Heriot-Watt University (GB)
- Venue
- Journal of the Institute of Brewing
- Published
- 1991-09-10
- Volume
- 97
- Issue
- 5
- Pages
- 353-357
- ISSN
- 0046-9750 (ISSN-L)
- OpenAlex
- W2051612335
- Cited by
- 34
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2023: 1 · 2022: 1 · 2021: 1 · 2018: 3 · 2016: 1 · 2015: 3 · 2014: 1 · 2013: 2 · 2012: 1
- FWCI
- 1.55
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Journal of the Institute of Brewing (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- Saccharomyces cerevisiae, ferulic acid, trans-cinnamic acid, gene cloning, gene disruption, wort fermentation, lager yeast, brewing yeast
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