Abstract

The high content of higher alcohol in beverages can easily lead to symptoms such as headache and thirst after drinking, which is the main reason for the slow drunkenness and the difficulty in sobering up after drunkenness. This project finely regulates the metabolic pathways of higher alcohols in Saccharomyces cerevisiae through genetic engineering to reduce the production of higher alcohols. First, the intracellular homologous recombination technology was used to knock out the branched-chain amino acid aminotransferase encoded by the BAT2 gene, and at the same time, the alcohol acetyltransferase ATF1 gene was used to replace the position of the BAT2 gene. Secondly, the ATF1 gene is placed on the expression vector of Saccharomyces cerevisiae, and then transferred to Saccharomyces cerevisiae, so as to achieve the purpose of reducing the level of higher alcohol in Saccharomyces cerevisiae. This project makes the brewed beverage have less high alcohol content, so that he drinker is not uncomfortable in the head.