US 11,939,557 B2
Beta-glucosidase expressing yeast for enhanced flavor and aroma in beverage production
Charles F. Rice, Plainfield, NH (US); and Aaron Argyros, Lebanon, NH (US)
Assigned to Danstar Ferment AG, Zug (CH)
Filed by Danstar Ferment AG, Zug (CH)
Filed on Mar. 18, 2021, as Appl. No. 17/205,873.
Claims priority of provisional application 62/992,407, filed on Mar. 20, 2020.
Prior Publication US 2021/0292688 A1, Sep. 23, 2021
Int. Cl. C12N 1/16 (2006.01); C12C 11/09 (2006.01); C12N 1/18 (2006.01); C12P 1/02 (2006.01); C12R 1/865 (2006.01)
CPC C12C 11/09 (2013.01) [C12N 1/16 (2013.01); C12N 1/185 (2021.05); C12P 1/02 (2013.01); C12N 2523/00 (2013.01); C12R 2001/865 (2021.05)] 20 Claims
 
1. A recombinant yeast host cell for improving a flavor profile of a fermented beverage by hydrolyzing a non-volatile conjugate, wherein the fermented beverage is obtained by fermentation of a fermentable medium with the recombinant yeast host cell, and the non-volatile conjugate is of formula (I):
VFC—SM   (I)
where: VFC is a flavor compound that is volatile when released from the non-volatile conjugate,
SM is a sugar molecule, and
“—” is a β-glycosidic linkage covalently attaching the VFC to the SM, and capable of being hydrolyzed;
wherein the recombinant yeast host cell:
has a heterologous nucleic acid molecule encoding one or more heterologous polypeptide having 1,4-β-glucosidase activity for hydrolyzing the β-glycosidic linkage to release the VFC from the non-volatile conjugate;
has a native ethanol production pathway; and
is a brewing or wine strain.